WATCH & VOTE:
This recipe was submitted
Brian Moses
Brian Moses
Le Cordon Bleu Austin (TX)
Recipe Name:
Ingredients: 4 oz black olives
4 oz green olives
sea salt
white pepper
cayenne pepper
1.25 cup butter
3 anchovies
2 cloves garlic
2 lemons
olive oil
1 6 oz salmon fillet
5 asparagus
polenta (corn meal)
1.5 cups water
1 shallot
1.5 cups heavy cream
Directions: Salmon:
Place on baking pan, pat dry and rub in sea salt. Bake at 350 degrees until done (around 8 minutes)

Tapenade Sauce:
Combine all pitted olives, chopped anchovies, minced garlic, 1 tbsp olive oil, one squeezed lemon in a robocoup. Chop until fine.
Take 3 oz of the tapenade and mix with 1 stick of soft butter. Roll in parchment paper and refrigerate.
Reduce cream by half, off the fire add the tapenade butter until rich and creamy. Season with salt, white pepper and cayenne to taste.

Asparagus:
Steam asparagus with sweated shallots until fork tender. Salt to taste

Fried Polenta:
over the stove add polenta to water. stir until thick (around 20 minutes). Pour in a sheet pan and refrigerate. Once cool cut into whatever shape you want and saute in a pan with butter until crisp.

Lemon Zest:
blanch lemon zest three times then let simmer in simple syrup (50% sugar 50% water). When needed cover in sugar, brush off loose grains and add to dish as a garnish.

Plate everything together and enjoy!
Preparation Time: 30
Servings: 1


From: Brian Moses
School: Le Cordon Bleu Austin (TX)
205 votes