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This recipe was submitted
Calana Humes
Calana Humes
Le Cordon Bleu Miramar (FL)
Recipe Name:
Ingredients: 16 oz farmed salmon
2 shallots, ceisler
5 oz butter
3 eggs, separated
7 oz crème fraiche or heavy cream
¼ bunch of fresh sage, chiffonade
¼ bunch fresh basil, chiffonade
¼ bunch curly parsley
1 habanera, ceisler
3 oz bread crumbs
1 fennel, shaven with mandolin
2 red radishes, shaven with mandolin
2 oz champagne vinegar or white balsamic
7 oz hazelnut oil
1 sweet orange, supreme
Kosher salt
White pepper
½ tsp of ground cumin
½ tsp of ground cloves

Oven pre-heated to 375 – 400 F depending on altitude
Directions: 1. Prepare mise en place.
2. Heat sauté pan. Add butter and some high heat point oil (optional), then shallots and salt to sweat. Remove from heat to cool.
3. Cut salmon into two (2) 6 oz portions and one (1) 4 oz portion.
4. Add 4 oz portion of salmon to food processor and pulse slightly.
5. Add cooled shallots, egg whites, crème, sage, basil, bread crumbs, some salt and process until mousse-like consistency. Season to taste with salt and white pepper.
6. Prepare smoke box. Set on stove and allow wood chips to begin smoking (slightly).
7. Lightly oil both sides of 6 oz portions of salmon.
8. Season both sides with cumin, cloves, salt, and white pepper.
9. Mold farce mousse stuffing over top of filets. Sprinkle with extra bread crumbs, pinch of salt.
10. Place in smoke box, and let smoke for about 2 – 2.5 minutes on top of the stove.
11. Whisk together vinegar oil, remaining shallots, habanero, and sepremed orange juice.
12. Toss fennel, radishes, and orange segments, drizzle with vinaigrette to desired amount. Put aside (at 41 degrees or lower) to allow flavors to marry.
13. Put smoke box with farcir salmon portions in the oven for 8 – 10 minutes. Remove and serve when filet is about 145 degrees F and/or stuffing is about 165 degrees F.
14. Serve fennel radish salad as side dish.
Preparation Time: 75 minutes
Servings: 2


From: Calana Humes
School: Le Cordon Bleu Miramar (FL)
27 votes