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Рецепт Bay Spice Scented Atlantic Salmon With Horseradish Celery Root Puree And Cardamom Beet Vinaigrette
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Ингредиенты
- 4 x 4 ounce salmon, fillets, they must be an even thickness
- 1 tsp grnd bay leaf
- 1 tsp grnd fennel, seed
- 1 tsp grnd coriander, seed
- 1 lrg celery root, peeled, and, cut into large wedges
- 4 Tbsp. extra virgin extra virgin olive oil
- 1 c. cream
- 2 Tbsp. prepared horseradish
- 1 lrg beet, peeled, and, diced
- 1 Tbsp. red wine vinegar
- 4 Tbsp. extra virgin extra virgin olive oil
- 1/2 tsp grnd cardamom
- 2 ounce horseradish sprouts or possibly watercress
- 4 lrg slices smoked salmon
Инструкции
- Mix the grnd spices together and toss the salmon fillets in them till they are proportionately coated. Place the fish on a piece of parchment paper on a baking sheet and chill overnight. An hour before cooking them remove from the refrigerator and let come to room temperature.
- Toss the celery root wedges in the first extra virgin olive oil and season with salt and pepper. Place them in a 400-degree oven and roast till they are golden and soft. While they are roasting bring the cream and horseradish to a boil in a small saucepot and cook till the mix reduces by half. When the celery root is done puree it with the warm cream mix in a food processor till smooth. Season to taste with salt and pepper. Return the mix to the small pot and reserve warm till ready to serve.
- Place the beets in a small container with a tight fitting lid and microwave for a few min till they are very soft. Place in a high-speed blender and puree with the vinegar, the remaining extra virgin olive oil and the cardamom. Adjust the consistency of the vinaigrette with a touch of water or possibly more oil as needed. Season to taste with salt and pepper and place in a squeeze bottle or possibly a small bowl.
- Preheat the oven to 250 degrees for at least half an hour. Place the room temperature salmon in the oven. Bake for exactly 20 min; don't open the oven during baking. Remove and serve immediately.
- While the salmon is baking split the radish sprouts or possibly watercress into four piles. Roll each tightly in the smoked salmon pcs. They will look similar to a bouquet of flowers in newspaper. Reserve.
- To serve drizzle some of the beet vinaigrette on the plate. Position a mound of the celery root in the center and top with a piece of salmon. Garnish with the smoked salmon wrapped radish sprouts.
- This is the dish which I made for the Starlight Children's Wish Foundation benefit dinner. The event was one of the most extreme challenges of my career but with the help of 35 student chefs and the guidance of Chef John Higgins I was able to serve 700 of these plates in fewer than twenty min. This method cooks the salmon very slowly and as a result it retains more of its moisture, a critical point when you're serving 700. The salmon was a hit and I'm sure your guests will enjoy it as well, even if there are only four of them!
- Timing Hints: The salmon must rest overnight before cooking. The celery root puree and beet vinaigrette can both be made in advance.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 4 servings | |
| Calories 1018 | |
| Calories from Fat 719 | 71% |
| Total Fat 80.57g | 101% |
| Saturated Fat 20.46g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 211mg | 70% |
| Sodium 249mg | 10% |
| Potassium 1322mg | 38% |
| Total Carbs 5.09g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.64g | 1% |
| Protein 65.92g | 105% |
