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Recipes
| Olive Oil-Poached Alaskan Salmon With Chive-Horseradish Sauce |
| Chef |
Robert Weland |
| Restaurant/Operation |
Poste Moderne Brasserie, Washington, D.C. |
| Menupart |
Fish and Seafood, Vegetables |
| Daypart |
Lunch, Dinner |
| Yield: 12 servings |
| Granny Smith apples, peeled, cored, thinly sliced |
6 |
| Dry white wine |
1 1/2 cups |
| Carrots, matchstick cut |
2 |
| Yellow beets, matchstick cut |
2 |
| Kohlrabi, matchstick cut |
2 |
| Turnips, matchstick cut |
2 |
| Zucchini, matchstick cut |
2 |
| Chives, rough chop |
2 1/2 cups |
| Extra-virgin olive oil |
5 cups |
| Alaskan king salmon, 6-oz.pieces, skinned, pin bones removed |
12 |
| Horseradish root |
as needed |
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1. Tie cinnamon and cloves in cheesecloth. Place in sauté pan with sliced apples, wine and sugar; stir. Cover and cook over medium heat 10 minutes.
2. Remove cover; cook, stirring frequently, about 30 minutes, or until liquid has been absorbed and apples are soft. Remove spices.
3. Heat butter in saucepan about 5 minutes, or until nut-brown. Add rosemary sprigs; shake pan so butter foams. Remove from heat and steep 5 minutes. Remove rosemary from butter.
4. Combine apple mixture and butter in blender; purée until smooth. Reheat before service.
5. Bring vegetable stock to boil in pot. Blanch and shock carrots, yellow beets, kohlrabi, turnips and zucchini separately.
6. Place chives in blender; cover with 2 Tbsp. grapeseed oil. Blend, slowly adding remaining grapeseed oil and salt and pepper to taste.
7. In large poaching pan, heat olive oil no higher than 110F. Add salmon portions and poach 7 to 10 minutes.
8. At service, cover bottom of each plate with chive oil. Place dollop of apple purée in center of plate. Top with portion of salmon and vegetables. Grate horseradish on top. Serve with chive flowers and a sprinkling of fleur de sel. |
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