Dec 20, 2013 6:30 PM by Chef Russell Michel, Executive Chef, Westin La Paloma Resort and Spa
Yield: 4 servings
2 T Olive oil
4 each Natural Salmon Fillet, 6 oz portions
5 oz Red Chard, stems removed, coarse chopped
5 oz Kale, stems removed, coarse chopped
½ cup Vegetable stock
4 oz Parsnip, peeled, cut in elongated 2" pieces (this process is also known as roll cut)
4 oz Carrot, peeled, cut in elongated 2" pieces (this process is also known as roll cut)
2 oz Rutabaga, peeled, cut into ½" quarter moon pieces
2 oz Turnips, peeled, cut into ½"quarter moon pieces
12 oz Fingerling potatoes, sliced 3/8" pieces, rounds
1 T Butter, room temperature
TT Salt and black pepper
2 oz Mulled wine gastrique, recipe follows
For the hash: in advance, blanch prepared vegetables in boiling water separately. Once each vegetable is blanched, place in an ice water bath to stop the cooking process. Then remove from ice water and set aside. Repeat for each vegetable. To cook the hash; pre-heat a sauté pan with 1 tablespoon of olive oil then add the sliced potatoes sautéing for 3 minutes over medium high heat then turn over the potatoes sautéing for an additional 2 minutes until both sides are golden brown and then add the root vegetables sautéing for an additional 4 minutes or until the vegetables are heated through. Finish with butter and salt and black pepper to taste.
For the salmon: season the salmon with salt and pepper. Grill until medium turning to cook evenly. Medium temperature on salmon is best as it maintains the moisture of the fish. Brush the salmon with the gastrique and set aside. Just before service drizzle the gastrique on the plate for appearance and added flavor.
For the greens: while the salmon is grilling, pre-heat a sauté pan with 1 tablespoon of olive oil then add the chard and kale to the pan sautéing for 3 minutes while wilting the greens. Add ½ cup of white wine to the pan continuing sautéing until the greens are tender. Add the vegetable stock as necessary to maintain moisture in the pan. Once the greens are tender season with salt and black pepper to taste and then remove from the heat.
Mulled wine Gastrique
Yield: 10 servings
2 bottles Dry red wine
4 oz Port wine
12 each Whole cloves
4 each Cinnamon sticks
1 large Orange, zest only
Combine ingredients in a large pot and bring to a simmer. Do not allow mixture to boil. Reduce by 2/3rds or until syrup consistency.
Recipe compliments of Chef Russell Michel, Executive Chef, Westin La Paloma Resort and Spa