Page 19 - Kwasind May 2020 issue

MAY 2020
Chef’s Corner: Mother’s Day Salmon Recipe Executive Chef Michael Russell
This year treat Mom to a restaurant style meal at home. This recipe can be tackled individually or in a group to help spread the workload. Our Mother’s Day salmon recipe should impress even the most discerning gourmands. With markets starting to show signs of life and spring in full bloom we start to reintroduce some of those great local ingredients. Local asparagus and cauliflower play the supporting role complementing the salmon with richness and bright acidity. Paired with a crisp white wine and you have a great meal to celebrate that special mom in your life.
DINING • 19
PAN SEARED ATLANTIC SALMON
with Cauliflower Puree, Asparagus, Potatoes Lyonnaise, and Saffron Pickled Cauliflower
Cooking Time: approx. 2 hours Serves: 4
Ingredients:
Saffron Pickled Cauliflower
1 Medium Head Cauliflower, 1/3 cut into small florets, reserve stalks and remainder for puree
100 ml White wine vinegar
75 ml Water
10 g Sugar
5 g Salt
1 g Chili flakes
50 g Shallot, Minced
1 Garlic Clove, Minced 1 Pinch Saffron, Threads 30 ml Olive oil
10 ml Lemon Juice
1⁄4 Bunch Chives, Sliced
Cauliflower Puree
Remaining Cauliflower from above, cut into thin pieces 50 g Butter
100 g Shallot, Peeled and Sliced
1 Garlic Clove
50 ml White Wine
50 ml Vegetable Stock 50 ml Milk
Asparagus
1 bunch Asparagus 30ml Olive Oil
Salt
New Potatoes
1 kg New Potatoes 75 g Butter
75 ml Olive Oil
Salt Pepper Salmon
4 125g Skinless Salmon Fillets 45ml Olive Oil
Salt
For the Pickled Cauliflower
1. Combine the vinegar, water, salt, sugar, shallot, garlic, chili flakes, and saffron in a large saucepan. Bring to a boil over medium-high heat. Add the cauliflower florets and cook until crisp-tender, 2 minutes.
2. Take the pot off the heat and transfer the cauliflower and liquid to a nonreactive container, for at least 3 hours before serving. For serving drain the cauliflower from the pickling liquid and mix florets with olive oil, lemon juice and chives.
For the Cauliflower Puree
1. In a medium sized pot set over medium heat melt butter and add shallot and garlic. Cook until lightly translucent approx. 3 minutes then add cauliflower tossing to coat.
2. Add white wine and turn heat to high, evaporating wine until bottom of the pan is dry. Add vegetable stock and milk and bring to simmer and cook for 20 minutes until cauliflower is tender.
3. Drain cauliflower discarding any remaining liquid. Place cauliflower in a blender and blend on high until a smooth consistency is achieved. Place puree in a clean pot, season with salt to taste and reserve for later.
For the Asparagus
1. Fill a medium pot with water and bring to a boil. Trim asparagus about 4 inches from the bottom and discard reserving tops.
2. When water comes to a boil season the water with 1 handful of salt. Add asparagus and simmer for approximately 2-3 minutes. Drain and season with olive oil and salt.
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