Salmon of the Americas : Contest

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This recipe was submitted

Larry Defeo Le Cordon Bleu Pittsburgh (PA)
Recipe Name:	Marinated Seared Salmon Pinwheel over a bed of leek Ragout with clams, garnished with baby carrots, aspargus, and a puff pastry
Ingredients:	Marinated seared salmon pinwheel 4 - 2 oz salmon pinwheels Marinade: 1/4 c balsamic vinegar 1/4 c soy sauce 1 T honey Leek ragout with clam: 4 oz leeks, sliced into 1/8 inch coins 1/2 c mirepoix, brunoise 1/4 c shiitake mushrooms, julienne 1 clove garlic, minced 2 oz white wine 6 oz heavy cream 2 oz whole butter 10 clams, scrubbed Puff pastry: sheet of puff pastry baby carrots asparagus
Directions:	Salmon 1. Marinade salmon 2. Sear in hot pan until color is achieved 3. Doness should be medium-rare to medium 4. Put in oven, if necessary, to achieve doness Ragout 1. Sweat mirepoix, leeks, garlic, and shiitake mushrooms in butter until tender 2. Add white wine and heavy cream 3. Reduce to nappe consistency 4. Add clams during last 7 minutes of cooking (depending on size) 5. Season to taste Fleuron 1. Roll out puff pastry dough until 1/8 inch thick 2. Cut out crescent shapes and place on sheet tray 3. Bake at 425 degrees until golden brown Carrots and asparagus 1. Boil in hot, salted water until tender 2. Season to taste
Preparation Time:	1 hour
Servings:	2

From: Larry Defeo
School: Le Cordon Bleu Pittsburgh (PA)
212 votes