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Sauteed King Salmon with Leek Fondue, Celery Root, Apples and Banyuls Sage Nage

27

Apr
2015

Sauteed King Salmon with Leek Fondue, Celery Root, Apples and Banyuls Sage Nage

On 27, Apr 2015 | In | By admin

This elegant dish features a king salmon immersed in a rich, creamy leek fondue. If you are looking for a light, heavenly meal, this is it!

 

*Serves 4 people

4 ea. 5 oz. piece of King salmon (skin on)

1 oz. butter

salt

Canola oil

*In a thick gage sauté pan, heat the oil. Season the fish with salt. Sauté the skin side down until the skin is crispy. Cook until desired doneness.

Leek Fondue

2 ea. leeks (chopped and washed)

1 sprig of rosemary

1 ea. garlic clove (crushed)

4 oz. cream

2 oz. parmesan cheese

1 oz. olive oil

*Heat the garlic in olive oil until golden brown. Add the rosemary and leeks. Cook until soft. Season with salt. Add the cream and reduce it until it thickens. Remove the rosemary stem. Blend the ingredients with parmesan until it is consistent. Reserve.

Celery Root & Apples

1 ea. celery root (peeled and julienned)

1 ea. apple (peeled and julienned)

1 oz. olive oil

1 oz. chopped parsley

*Over high heat, sauté the celery root until golden brown. Add the apples. Season with salt. Add the chopped herbs. Reserve.

Banyuls Sage Nage

2 ea. shallots

2 oz. banyuls vinegar (can substitute with sherry vinegar)

4 oz. apple cider

1 ea. sage leaf (chiffonade)

4 oz. chicken stock

2 oz. butter

*Add the shallots and vinegar to the stove and cook until the vinegar is reduced by half. Add the cider and once it is reduced, add the stock. Blend the ingredients with butter and strain. Add the chiffonade of sage and serve.

*Put the fish on top of the leek fondue and the celery root on top of the fish. Pour the sauce on the side.

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