Center-cut salmon fillets, slow cooked to flaky delicacy, paired with macaroni baked with rich Camembert, Gruyere and Parmesan. Serve with vegetable ratatouille, if desired.
8, 6-oz center-cut salmon fillets, about 11⁄4-in. thick at thickest point, skin on and scaled
6 tbsp. unsalted butter
Coarse salt, and freshly cracked black pepper, to taste
2 lb. elbow macaroni
2 cups liquid reserved from beef stew (or 2 cups rich beef stock)
8 oz. Camembert cheese (with rind), chopped
8 oz. Gruyere cheese, grated
8 oz. Parmesan cheese, grated
4 oz. bread crumbs
Root vegetable ratatouille, if desired
1. To prepare salmon, spread a baking pan with butter and place the salmon, skin side up, on the butter. Season salmon with salt and pepper. Set aside while oven preheats to 275°.
2. Meanwhile, boil macaroni until tender, drain. Place half of noodles into a hotel pan, moistened with the stew liquid. Sprinkle with half of the cheese. Add remaining noodles, liquid, and cheese; top with bread crumbs.
3. Place under broiler just until cheese is brown and sizzling.
4. Cook salmon for about 12 min. (When cooked, the skin should peel off easily, and the salmon should flake.) Turn fish over; season to taste.
5. Serve salmon with macaroni gratin and a root vegetable ratatouille, if desired.