Anthony Sedlak (08/06/10) - Recipes prepared for CATCH – Nova Scotia Seafood Recipes
Pan Roasted Atlantic Salmon Yam & Goat Cheese Purée, Lobster & Caper Buerre Noisette, Sautéed Hon-Shimeji Mushrooms
Serves 4
Yam & Goat Cheese Purée
¾ cup unsalted butter, cubed
1 medium Vidalia onion, finely diced
2 cloves, organic garlic, peeled and minced
1 large red yam, peeled, and diced
1 cup homemade chicken stock
½ cup heavy whipping cream
½ cup goat cheese, crumbled
1 tbsp honey
White truffle oil to taste
Coarse salt to taste
Pan Roasted Atlantic Salmon
4 x 6.5 oz centre cut Atlantic salmon fillets, skin on, scales & pin bones removed
Coarse salt & freshly cracked black pepper to taste
20 ml good olive oil
1 tbsp butter
3 sprigs thyme
Juice of ½ a lemon
Lobster & Caper Buerre Noisette, Sautéed Hon-Shimeji Mushrooms
2 tbsp olive oil
1 cluster brown hon-shimeji mushrooms, cluster stem removed
2 tbsp unsalted butter
2 tbsp fine capers, drained
½ cup freshly cooked lobster meat, roughly chopped
Juice of ½ of a lemon
1 tbsp spring onion, finely chopped
1 tsp finely chopped flat leaf parsley leaves
Garnish
1 handful of seasonal micro greens
Procedure
Yam & Goat Cheese Purée
In a medium sauce pot, combine butter, Vidalia onion, garlic and a pinch of coarse salt. Cover and place pot over medium-low heat and cook until onions are completely soft and translucent, approximately 20 – 30 minutes. Add yam, chicken stock and cream, and continue cooking until the yam is cooked through and completely soft. Place mixture into a blender, add goat cheese, honey and truffle oil then blend until completely smooth. Adjust the seasoning to taste with coarse salt, and reserve warm.
Pan Roasted Atlantic Salmon
Lightly season salmon with coarse salt and freshly cracked black pepper. In a preheated sauté pan over medium-high heat, place the salmon fillets, skin side down and gently sear in olive oil until the skin is golden brown and crispy, approximately 2 – 3 minutes. Flip each piece over, add butter and thyme to the pan and continue cooking for 1 – 2 minutes, basting the salmon with the foaming butter. Remove from heat, squeeze lemon over top and place onto a plate. Wipe the pan clean with a paper towel and then use the pan to cook the “Lobster & Caper Buerre Noisette with Sautéed Hon-Shimeji Mushrooms.”
Lobster & Caper Buerre Noisette, Sautéed Hon-Shimeji Mushrooms
In a small sauté pan over medium heat sauté the hon-shimeji mushrooms in olive oil until golden brown. Add the butter and capers and cook until the butter is light brown and beginning to foam. Add lobster and juice of ½ a lemon then remove from heat. Finish with spring onion and parsley and gently toss. Season to taste with coarse salt and freshly cracked black pepper. Serve immediately.
Plating
Place a dollop of yam & goat cheese purée into the centre of a pasta bowl or deeply rimmed plate. Place a piece of salmon onto each bed of purée. Top with some of the buerre noisette and hon-shimeji mushroom mix. Garnish with a pinch or seasonal micro greens.
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