WATCH & VOTE:
This recipe was submitted
Jade Citizen
Jade Citizen
Le Cordon Bleu Austin (TX)
Recipe Name:
Ingredients: 1/2 lb. Farmed Salmon
1 oz. Baby Spinach
1/4 cup Walnuts
1 Russett Potato
1 cup Milk
2 oz. Italian Parsley
2 oz. Provolone Cheese
4 oz. Clarified Butter
1 Clove Garlic Minced
2 oz. Chopped Onions
1 1/2 cup Granulated Sugar
2 oz. Canola Oil
2 oz. White Wine
AN AP Flour
AN Kosher Salt
AN Ground Black Pepper
Directions: Candy the walnuts in a simple syrup of equal parts of sugar and water, for five minutes. Then take them out and put them in loose sugar. Slice the potatoes into medallion shapes for the side dish, when finished cutting place a thin layer of clarified butter into a pan on low heat. with the medallion shaped potatoes, place them to cover the bottom of the pan without overlapping. After each layer season with salt and pepper and drizzle with more clarified butter, then after the fifth or sixth layer pout the rest of the clarified butter over the potatoes. Place the pan in a 400 degree oven for 30 minutes. Starting the Mornay sauce with a provolone substitute, scald milk in a sauce pan and gradually add it to the white roux, bring sauce to a boil and stir constantly, then add a tablespoon of chopped onions, salt and pepper, then stir in 2 oz. shredded provolone cheese until melted. Season AP flour with salt and pepper, dredge the cleaned, skinned salmon fillet. In a sautee pan add 2 oz. canola oiland heat on high, place salmon in pan serving side first. When salmon is completely cooked take out of pan and place in a pilot lit oven, pour out remaining oil inside the pan and start on sauce. Sweat 2 oz roughly chopped onions and 1 clove of minced garlic, add a teaspoon of minced parsley, then 2 oz. white wine, let it reduce, strain into a clean pan mount with cold butter. Take the potatoes out of the oven, toss candy walnuts and rinsed baby spinach, place small portion on the plate, place salmon fillets on top and drizzle the white wine reduction sauce on top of it. On the side spoon the potatoes and top with mornay sauce.
Preparation Time: 1 Hr. 20 Min
Servings: 1


From: Jade Citizen
School: Le Cordon Bleu Austin (TX)
26 votes