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| PORCINI CRUSTED SALMON |
| 4 Servings |
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| Ingredients |
8 oz porcini mushrooms, dry
4 salmon 6-oz portions, skinless, pin bones removed
3 C red wine
3 T fresh thyme
1/4 C shallots, minced
8 oz demi glace concentrate
1/2 C water
16 fresh asparagus spears
2 C steamed rice
4 Roma tomatoes, quartered, oven dried
1 t each dry basil, dry oregano, dry rosemary
2 T olive oil
3 T whole butter
as needed salt & pepper
1/2 C red wine reduction
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| Method |
| Place Porcini mushrooms on a small cookie tray. Place in a preheated
350ยบ oven for 10 minutes; remove from oven and cool.
Place mushrooms in a kitchen blender and pulse it until the size of a
matchstick head.
On a separate sheet tray, place the quartered tomatoes. Season with dry
spices and olive oil. Place in a 150 degrees oven for 2 hours or until dry.
In a sauce pan, reduce 3 cups of red wine with the thyme and
shallots to 1 cup.
Dissolve the demiglace concentrate with 1/2 cup of water. Add it to the
wine reduction. Simmer for 5 to 6 minutes and strain into a container.
Place the salmon on a clean surface and season on both sides with
salt and pepper.
Place the salmon flesh side down in the Porcini dust and press lightly.
On the stove top, heat 3 oz of butter on medium heat. Place the
salmon with crust down into the pan and sear the crust for 2
minutes. Turn the salmon over in the pan and place it in the oven
for 8 minutes of until salmon is medium.
Meanwhile, place the lightly blanched asparagus spears on a medium
plate to form a square and place 1/4 cup of rice in each.
Remove the salmon when it is medium and bank it against the rice
on the plate.
Drain the butter from pan. Place pan back on the stove top and
on medium heat, reduce 1/2 cup of red wine reduction with the
16 tomatoes from the oven for 3 minutes.
At the very end, while the sauce is simmering, add the whole butter
at room temperature 1 oz at a time and slowly incorporate it.
After the butter is incorporated, place 4 tomatoes around each
portion of salmon and evenly distribute the sauce. |
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