Tuesday, April 15, 2008

L.20 Meyer Lemon Salt & Codfish Over Sun Dried Fennel

Lettuce Entertain You's much anticipated L.20 is now taking reservations for its May 14th opening. Chef Laurent Gras has been blogging the play-by-play for months leading to the opening. Check out his blog for recipes, learn more about his gadgets and more.

Here are sample recipes from his blog:

Meyer Lemon Salt

500 gr Meyer lemon
100 gr lemon juice
100 gr sea salt
10 gr sugar

Method: Squeeze the lemon juice and pass through a fine chinois. Combine the salt with the sugar.Wash the Meyer lemon and cut into quarters. Place into a jar with a lid that can be sealed air-tight. Pour the lemon juice and the sugar/salt over the quarters.Seal the jar and let set for 4 weeks in the refrigerator before using. It will keep for 6 months stored in a cool place.

Codfish Over Sun Dried Fennel
Serves 4

1 pound codfish filets, skinless
1 Meyer lemon, finely sliced
6 ounces fresh fennel, finely sliced
Juice from 1 lemon
Sea salt, to taste
3 ounces sun dried fennel stalks
1 ounce olive oil, plus to taste

Season the codfish with sea salt on both sides and lay the Meyer lemon slices on top to cover it.

Wrap with plastic wrap and refrigerate for 2 hours.

Preheat the oven to 350°F.

In a bowl, season the sliced fresh fennel with salt and lemon juice to taste. Refrigerate.
In a baking pan, arrange the sun dried fennel in a single layer. Place the codfish on top and drizzle 1 ounce olive oil over the top.

Bake for 15 minutes for medium rare and 20 minutes for medium.

To serve, divide the fresh fennel amongst 4 plates. Place a piece of codfish on top of the fennel and drizzle with fresh olive oil to taste.

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