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Poached Alaska Salmon with Arugula, Spicy Mustard Sauce
and Preserved Shiitakes and Fennel
Recipe by Chef John Wabeck of Firefly Restaurant
Serves 4
Ingredients:
1 onion, chopped
1 carrot, chopped
3 stalks celery, chopped
6 cloves garlic, crushed
1 bottle white wine
2 lemons, halved
1 tablespoon black peppercorns
2 bay leaves
½ bunch thyme
¼ cup salt
4 6 oz. filets of Alaska Wild Salmon
¼ cup extra-virgin olive oil
2 cups baby arugula, washed and dried well
1 tablespoon reserved fennel fronds (green tops)
preserved shiitakes and fennel (from below)
spicy mustard sauce (from below)
Method:
Combine onion, carrot, celery and garlic in a non-reactive saucepot.
Add white wine, reduce by half. Add 2 quarts water. Add lemons, squeezing
the juice into the liquid (court bouillon) first. Add peppercorns, bay
leaves and thyme and salt, simmer over low heat for 30 minutes. Strain
into another saucepot.
Season Alaska Salmon with salt and pepper, let stand 20 minutes. With
court bouillon at a simmer, lightly poach salmon until medium rare,
about 5-6 minutes (it is important to keep the liquid at no more than
a simmer). Remove salmon and let cool, and then refrigerate covered
until salmon is completely cold.
To serve, toss arugula in most of the olive oil, season with salt and
pepper, and divide among four entrée plates. Top arugula with
shiitakes and fennel. Drizzle mustard sauce around. Brush Alaska Salmon
filets with remaining olive oil, season with salt and arrange on plates.
Sprinkle fennel fronds around, serve immediately.
Preserved shiitakes and fennel
1 cup rice wine vinegar
1 cup water
½ cup sugar
1 cinnamon stick
2 cloves
1 jalapeno, no seeds, chopped
2 teaspoons minced ginger
2 teaspoons white peppercorns
1 ½ cups sliced shiitake mushrooms
1 bulb fennel, shaved very thin on mandoline (reserve green tops for
use later)
Method:
Combine vinegar, water, sugar, cinnamon stick, cloves, jalapeno, ginger
and peppercorns in a non-reactive saucepot. Simmer until sugar is dissolved.
Cool completely. Strain through a fine-mesh strainer. Toss shiitake
mushrooms in half the pickling liquid. Repeat with fennel. Let stand
at overnight or at least 4 hours. Drain when ready to use.
Spicy mustard sauce
½ cup Dijon mustard
½ cup water
1 teaspoon cayenne pepper
1 tablespoon sesame oil (or substitute extra-virgin olive oil)
Method:
Whisk together mustard, water and cayenne. Slowly add sesame oil, whisking
constantly. Season with salt if necessary.
4 minutes, or until heated through. Serve immediately.
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