poached Atlantic salmon, crème fraîche mousse, citrus terrine, pickled cucumber, smoked buttermilk and tarragon vinaigrette, frisée and radish salad
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poached Atlantic salmon, crème fraîche mousse, citrus terrine, pickled cucumber, smoked buttermilk and tarragon vinaigrette, frisée and radish salad

By January 26, 2024

Recipe courtesy of Geo Lanez, MBA, CEC, Executive Chef, The Patterson Club (Fairfield, Conn.)

Ingredients

Instructions

Procedure for poached Atlantic salmon:

  1. Combine all cure ingredients and mix thoroughly.
  2. Spread the mixture evenly over the salmon filets.
  3. Cure salmon for 10 minutes then rinse.
  4. Season with salt and pepper and vacuum-seal (cryovac) the salmon filets.
  5. Sous vide the salmon at 110°F until it reaches an internal temperature of 72°F.

Procedure for crème fraîche mousse:

  1. In a small sauce pot, heat half of the heavy cream. Add gelatin and dissolve.
  2. Take the remaining ingredients and temper them into the heated heavy cream.
  3. Pour the mixture into molds.
  4. Freeze the prepared mixture.

Procedure for tarragon dust:

  1. Use a stencil to brush creme fraiche into the mold.
  2. Dust tarragon powder onto the creme fraiche within the stencil.
  3. Remove the stencil.

Procedure for citrus terrine:

  1. Combine sugar and orange juice, then bring the mixture to a simmer.
  2. Turn off the heat and add segmented citrus, gelatin and zest to the syrup.
  3. Transfer the mixture into a mold.
  4. Allow it to set in the walk-in.

Procedure for pickled cucumber ribbon:

  1. In a saucepan, combine white wine vinegar, water, granulated sugar, and thyme. Bring it to a boil.
  2. Strain and allow it to cool.
  3. Pour the cooled mixture over cucumber ribbons and let them sit for 10 minutes.
  4. Remove the cucumber ribbons and garnish them with chives.
  5. Roll up the cucumber ribbons.

Procedure for pink peppercorn and orange cracker:

  1. Whip egg whites until they form medium peaks.
  2. In a separate bowl, combine kosher salt, all-purpose flour and salt with butter. Fold in the whipped egg whites.
  3. Spread mixture on sprayed silicone mats. Bake in a 350°F oven.
  4. Halfway through baking, remove crackers from the molds and set them over the molds. Then continue baking.
  5. Once golden brown, remove the crackers from the oven.
  6. Dust with pink peppercorn, dehydrated orange zest, black pepper and Maldon salt.

To plate:

  1. Plate the creme fraiche mousse next to the stencil design.
  2. Plate the salmon, brush it with olive oil, and season it with Maldon salt and black pepper.
  3. Plate the citrus terrine, cucmber ribbon and herb salad.
  4. Sauce the plate with smoked buttermilk and tarragon vinaigrette.
  5. Plate the cracker.
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