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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
Cinnamon sticks, 3-in. 2
Whole cloves 2
Granny Smith apples, peeled, cored, thinly sliced 6
Dry white wine 1 1/2 cups
Sugar 2 Tbsp.
Butter 2 Tbsp.
Rosemary sprigs 2
Vegetable stock 6 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
Grapeseed oil 1 cup
Extra-virgin olive oil 5 cups
Alaskan king salmon, 6-oz.pieces, skinned, pin bones removed 12
Horseradish root as needed
Chive flowers garnish
Fleur de sel to taste
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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