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The
Salmon
6-7 oz. wild king salmon filets, cut lengthwise, ½" thickness
¼ cup olive oil
The Crust
½ cup pistachios, shelled
¼ cup almonds, blanched & sliced
1 tsp. Madras curry
2 Tbsp. chives, finely chopped
1 Tbsp. black sesame seeds
1 Tbsp. white sesame seeds
Place pistachios, almonds, curry, chives and sesame seeds in food processor.
Pulse 20 seconds. Remove and set aside. Place pistachio mixture on cookie
sheet. Dredge salmon filets, covering both sides. Pour olive oil into
hot iron skillet. Sear both sides of salmon until golden brown, approx
1 minute per side. Salmon should be cooked medium rare. Do not overcook,
or fish will be dry.
Avocado Butter
½ cup butter, softened
¾ cup ripe avocado
2 Tbsp. fresh cilantro, chopped
2 cloves garlic, minced
1 lime, juiced
** sea salt and freshly ground black pepper
* dash of Tabasco
Whip butter in small mixing bowl until soft and creamy. Blend in avocado,
cilantro, and garlic. Beat in lime juice, salt, pepper and Tabasco. Set
aside at room temperature.
Spring Harvest Vegetables
12 baby corn, cleaned
¼ lb. yellow wax beans
¼ lb. French green beans
½ lb. purple potatoes, diced
12 red tear drop tomatoes, halved
12 yellow tear drop tomatoes, halved
2 fresh hearts of palm, thinly sliced
½ cup fennel, finely julienned
1 tsp. honey
1 lime, juiced
¼ cup hazelnut oil
¼ cup Verjus
1 Tbsp. scallions, chopped
1 Tbsp. mint, chopped
pinch cumin
pinch cayenne pepper
** sea salt and freshly ground black pepper
Bring 1 gallon water to boil in large pot with ½ tsp sea salt.
Cook baby corn, yellow wax beans, and green beans 2-3 minutes, or until
al dente. Remove. Shock in ice water bath. Drain. In boiling water cook
purple potatoes until tender. Remove. Shock in ice water bath. Drain.
Combine baby corn, beans, and potatoes with remaining ingredients. Toss
gently. Season to taste with sea salt and freshly ground black pepper.
Set aside.
Presentation
6 society garlic flowers
6 nasturtium flowers
6 chive buds
1 cup microgreens
1/3 cup pistachio oil
Place portion of spring harvest vegetables in center of large serving
plate. Top with salmon. Top salmon with teaspoon of avocado butter. Garnish
with garlic flower, nasturtium flower, chive bud, and microgreens. Drizzle
pistachio oil around plate
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