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Salmon with Artichokes “Barigoule”

Created by Cal Stamenov, Executive Chef, Bernardus Lodge / Marinus Restaurant, Carmel Valley

Serves 4

A barigoule is a traditional French Provençal meal of artichokes braised in a white-wine broth. Stamenov recommends serving this version with Bernardus Winery's Griva Sauvignon Blanc.

Vegetables

Ingredients

1 tbsp Olive Oil
1 slice thick bacon
1 small carrot, peeled and thinly sliced
½ medium onion, chopped (or 3 green onions)
4 cloves garlic

Method

  1. Heat olive oil in a large pot over medium heat and add the bacon.
  2. Sauté until bacon is slightly browned.
  3. Add the carrots, onions and garlic.
  4. Continue sautéing until vegetables are transparent.

Artichokes “Barigoule”

Ingredients

4 artichoke hearts, chokes removed
2 sprigs thyme
5 branches basil, leaves removed and saved
1 cup chardonnay
3 cups chicken stock

Method

  1. Cut the artichoke hearts in 6 pieces, like a pie.
  2. Add to pot with the thyme, basil branches, and chardonnay.
  3. Reduce by half.
  4. Add the chicken stock and continue cooking for 15 minutes or until the artichoke hearts are tender.

Salmon

Ingredients

4 6oz filets of salmon
1 tbsp olive oil
Salt and pepper

Method

  1. Preheat the oven to 350 degrees.
  2. Season the fish with salt and freshly ground pepper.
  3. Heat olive oil in large Teflon frying pan over high heat.
  4. Brown each side for 1 minute or until the fish has a nice color.
  5. Place frying pan in oven for 10 minutes until the fish is done

Sauce

Ingredients

Basil leaves reserved from Artichokes "Barigoule"
2 cups olive oil
1 tsp chopped garlic
Lemon juice
Salt and pepper

Method

  1. Blanch basil leaves in boiling water for 30 seconds. 
  2. Strain and plunge immediately in ice water.  Strain and set aside.
  3. Place olive oil in a blender with basil leaves and chopped garlic and process until smooth.
  4. Add to artichokes “barigoule” just before serving to retain bright green color.
  5. Add lemon juice, salt and pepper to taste.

To Serve

Divide vegetables and artichokes equally between 4 plates and spoon over sauce.  Place fish in center.

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