Black Pepper Corn-Crusted Scottish Salmon
Fennel-Onion Confit, Roasted Fingerling Potatoes & Citrus Beurre Blanc
As prepared by Michael’s On East Executive Chef Jamil Pineda and was an extremely popular feature on the French Epicurean Adventure lunch menu at Michael’s On East throughout February 2016.
For the Salmon
4 7oz Scottish Salmon
2 Tablespoon of Freshly Ground Black Pepper
3 oz Olive Oil
Preheat the oven to 350 degrees. In a sauté pan over medium high, add the oil and heat until it begins to smoke. Season the salmon with salt and crust the top with black pepper. Place the salmon with crust down on the pan and cook for 1 minute. Turn the salmon and finish cooking in the oven for 4 minutes (for a medium temperature). Set aside the salmon until the dish is ready to plate.
For the Roasted Fingerling Potatoes
1 lb. Fingerling Potatoes, Thinly Sliced Lengthwise (about 1/8-inch thick)
3 Tablespoon Olive Oil
1 1/4 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper
Position a rack in the center of the oven and preheat the oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper or aluminum foil. In a large bowl, toss the potato slices with the oil, salt and black pepper; then spread the potatoes flat on the baking sheet. Bake the potatoes, turning after 10 minutes, until they brown and start to crisp, approximately 25 to 30 minutes. Set aside the potatoes until the dish is ready to plate.
For the Citrus Beurre Blanc
1 Shallot, Minced
1 Cup White Wine
3 oz Champagne Vinegar
1 Cup Heavy Cream
1 lb Unsalted Butter, cut into cubes
4 oz Key Lime Juice
Salt and Pepper to taste
In a sauté pan, simmer the shallots, wine and vinegar, until reduced. Add cream and cook until thickened. Incorporate the butter with a whisk until fully emulsified. Season with salt and pepper to taste, add the key lime juice, stir and simmer for 2 minutes. Set aside until the dish is ready to plate.
For the Fennel-Onion Confit
2 Medium Fennel Bulbs
1 Medium Spanish Onion
½ Cup Olive Oil
¼ Teaspoon Fresh Crack Black Pepper
¼ Cup Vegetable Stock
Kosher Salt to Taste
Slice the fennel and onion vertically into long strips, approximately 1/2 -inch thick. In a large heavy pan, heat the olive oil. Add the onion and sauté‚ over medium-high heat until it begins to brown, approximately 5 minutes. Reduce the heat to low. Add the fennel, salt and pepper. Partially cover the pan with a lid. Stir once or twice, adding the stock and cook until the fennel is soft and brown, and the onion slightly caramelized, approximately 15 minutes. Remove the fennel-onion mixture from the heat and set aside until the dish is ready to plate.
On a plate of your choosing, place a small ladle of beurre blanc and spread all around the plate covering the inside the rim. Place a portion of the fingerling potatoes in the middle of the plate, add the salmon on top of the potatoes. Top with the fennel-onion confit and garnish with micro greens, if desired. Serve and enjoy!