Crispy Wild King Salmon
- Yield 6 servings
The flavors of this meal are even more impressive than the beautiful presentation.
- 6 -- fillets of salmon (7 oz. each with skin on)
- 3 tablespoons grape seed oil
- 3 -- endives
- 6 tablespoons butter
- 1 tablespoon sugar
- 1/4 cup chicken stock
- 1 -- lemon
- 2 pints Brussels sprouts
- 2 pounds Yukon potatoes
- 1 cup cream
- 1 cup red wine shallot sauce
- Red Wine Shallot Sauce:
- 4 -- shallots, minced
- 1 cup red wine
- 1/4 pound butter
- 1 tablespoon sherry vinegar
- To cook the potatoes. Peel and chop the potatoes into small cubes. Clean and put 1 pint of baby Brussels sprouts on top of the potatoes in a small sauce pot. Put a good pinch of salt on the mixture and put enough water to only come up to just under the level of the potatoes. Cook the potatoes uncovered over medium high heat. The water will quickly evaporate and leave the potatoes cooked and the sprouts steamed. Carefully watch the pot when the water is almost gone. Smash the mixture with a potato press right in the pot. Add 2 tablespoons of butter and the cream. Season with salt and pepper. Mix the potato well and keep warm until needed.
- Cut the endive in half lengthwise. Heat a large saute pan over medium heat with 2 tablespoons of butter. Place the endive in the pan with the cut side up. Season the endive with the sugar, salt, and pepper. When the endive has browned on the one side, flip the endive over and continue to cook. After another 2 minutes deglaze the pan with the chicken stock and lemon juice.
- SImmer the endive for 8 minutes until cooked through. By this time the chicken stock should have evaporated and the endive will begin to caramelize. Keep the endive warm.
- Saute the last pint of Brussels sprouts with 2 tablespoons of butter in a small saute pan over medium heat. By this time the water should have boilded off leaving the cooked Brussels sprouts in a light glaze of butter. Season the sprouts with salt and pepper.
- Heat a cast iron or steel saute pan over medium high heat. Add some grape seed oil to the pans and place the fish skin side down. Cook the fish for 2 minutes on the stove and transfer to a 400F oven without flipping. Cook the fish for 6 minutes in the oven. Remove the fish from the pan and transfer to a warm plate.
- Reduce the red wine and the shallots to a paste in a small saucpot over a medium heat. Remove the pot from the heat and whisk in the vinegar and butter. Season with salt and pepper to taste. Keep in a warm place until needed.
- To serve, spoon some of the potatoes on each plate. Place the fish next to the potatoes and arrange the endive next to the fish. Spoon equal portions of the Brussels sprouts on each plate. Put one tablespoon of the red wine shallot sauce around the sprouts.
Recipe reprinted with permission from A Life by the Sea by: Chef Dean James Max (Boca Raton, Fl., 2005).