crispy-skinned salmon with saffron cauliflower purée, warm 8-bean salad with pickled shallots and tomatoes, crispy cauliflower fritter and yuzu butter sauce
Recipe courtesy of Jeremy Leinen, CEC, Executive Chef, The Country Club of Rochester (N.Y.)
Ingredients
- Ingredients for Cauliflower Fritter:
- blended oil - 2 Tbsp.
- onion - 3 Tbsp., minced
- cauliflower - 3 cups, riced
- chicken stock - 1 cup
- parmesan - 1/2 cup, grated
- egg - 1 ea.
- salt - to taste
- white pepper - to taste
- herbs - chopped, fresh, to taste (optional)
- bread crumbs - fine, for breading
- Ingredients for Saffron Cauliflower Purée:
- cauliflower rice - 2 cups
- QimiQ sauce base - 6 fl. oz.
- saffron - 1 tsp.
- salt - to taste
- white pepper - to taste
- lemon juice - fresh, to taste
- Ingredients for 8-Bean Salad:
- Arctic Gardens 7-bean blend - 3 cups
- Arctic Gardens fine green beans - 3 cups
- shallots - 1.5 cups, pickled
- tomato concasse - 1.5 cups, small diced
- garlic - 1/4, minced
- olive oil - as needed
- white verjus - to taste
- salt - to taste
- white pepper - to taste
- Ingredients for Pickled Shallots:
- water - 1.5 cups
- red wine vinegar - 1.25 cups
- pickling spice - 2 Tbsp.
- shallots - 1.5 cups, sliced
- Ingredients for Yuzu Butter Sauce:
- chicken stock - 1 cup, reduced to 2 Tbsp.
- butter - 8 Tbsp.
- yuzu juice - 1.5 Tbsp.
- barrel-aged fish sauce - 1 tsp.
- chives - 1 Tbsp., chopped
- Ingredients for Salmon:
- skin-on salmon portion - 7 oz.
- kosher salt - as needed
- yuzu kosho - about 1 tsp. per portion of fish
- whole butter, shallot, garlic and thyme sprigs - for basting
Instructions
Procedure for Cauliflower Fritter:
- Lightly saute the minced onion over medium heat.
- Add the cauliflower and chicken stock and bring to a simmer. Cover and allow to steam until the cauliflower is tender.
- Remove cover and allow to cook long enough to evaporate off excess moisture.
- Remove from heat and stir in parmesan.
- Spread flat onto a half sheet or other suitable vessel and place in cooler to chill.
- Fold in the egg.
- Shape as desired. Fold in bread crumb if desired for a firmer shape.
- Roll in bread crumb before frying.
Chef's Note: I did not use any bread crumb in the mix for demo, which left the fritter wet enough for the bread crumb to adhere without any additional egg. This was a fairly delicate fritter, which is why I mention folding in the bread crumb if needed for a firmer shape. You'll likely need to coat in egg for breading if you do this.
Procedure for Saffron Cauliflower Purée:
- Combine ingredients and cook gently until cauliflower is tender.
- Purée with a blender. Taste and adjust seasoning as needed.
Procedure for 8-Bean Salad:
- Heat olive oil over medium heat and lightly cook the minced garlic. Deglaze the pan with a splash of verjus to prevent garlic from burning.
- Add the beans and allow to warm up in the pan, then add the pickled shallots.
- Cook for 30-60 seconds before adding the tomato concasse. Once tomatoes are in, remove from heat.
- Taste and adjust seasoning with salt, white pepper and verjus as needed.
Procedure for Pickled Shallots:
- Combine the water, red wine vinegar and pickling spice and bring to a boil.
- Strain out the pickling spice and quickly pour the liquid over the shallots while still hot.
- Allow to cool in the liquid before using.
Procedure for Yuzu Butter Sauce:
- Reduce the chicken stock then gradually whisk in the butter.
- Finish with yuzu juice, chives and barrel aged fish sauce—amounts may be adjusted to taste.
Procedure for Salmon:
- Dredge the salmon filet in kosher salt and allow to sit for 10-15 minutes.
- Rinse very well in ice water, then thoroughly pat dry before proceeding. Preferably, allow some time in the cooler uncovered to ensure fish is very, very dry before cooking.
- Pan sear the salmon to crisp the skin. Finish in oven as needed to desired cooking temperature.
- Finish by basting the fish in the pan with butter, the aromatics and the yuzu kosho.
