Wild Alaskan Salmon Wellington with Braised Autumn Greens, Roasted Asparagus, Truffle Hollandaise and Pinot Noir Syrup

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Credit: Patrick Hoogerhyde, Executive Chef, Glacier BrewHouse, Anchorage, Alaska
Sizzle, Fall 2010


5 oz. wild Alaskan king salmon fillet, straight cut
0.5 oz. black truffles, thinly shaved (portobello mushroom may be substituted)
0.25 t. kosher salt
0.25 t. cracked black pepper
2 oz. Scallop Mousseline (recipe follows)
1 oz. dried morel/porcini mushrooms, slightly hydrated with white wine, not too wet
1 puff pastry, 7 in. x 7 in.
1 egg, beaten
Egg wash
1 T. fine-chopped flat leaf parsley
2 oz. Braised Autumn Greens (recipe follows)
6 Roasted Asparagus (recipe follows)
1.5 oz. Truffle Hollandaise (recipe follows)
1 t. Pinot Noir Syrup (recipe follows)
1 T. Herb Salad (recipe follows)

Scallop Mousseline
Yield: 1 lb.
1 lb. scallops, roughly chopped (white fish may be substituted)
1 t. kosher salt
1 egg white
1 cup heavy cream

Braised Autumn Greens
Yield: 2 servings
1 oz. bacon, cut into lardons
1 T. salted butter
2 oz. pearl onions, peeled
5 oz. greens (kale/Swiss chard/collards/spinach), cleaned, ripped
0.5 t. kosher salt
0.25 t. cracked black pepper
2 oz. chicken stock

Roasted Asparagus
Yield: 1 serving
6 medium-sized asparagus spears
0.5 T. virgin olive oil
0.1 t. kosher salt
0.1 t. cracked black pepper

Truffle Hollandaise
Yield: 0.75 pint
0.25 t. peppercorns
1 bay leaf
1.5 T. white wine vinegar
1-2 oz. water
3 egg yolks
1 cup clarified butter, warm
1 oz. truffle oil
0.5 oz. lemon juice
0.25 t. kosher salt
0.25 t. pepper

Pinot Noir Syrup
Yield: 1 serving
1 cup Pinot Noir
2 T. granulated sugar
1 thyme sprig

Herb Salad
Yield: 1 serving
1 T. flat leaf parsley
1 T. savory
1 T. thyme
0.25 oz. extra virgin olive oil
0.25 t. kosher salt


Method: Slice salmon in square block cut, ¾-inch half (hinge cut). Spread thin layer of truffles; fold back to block shape. Season salmon with salt and pepper. Spread scallop mousseline on salmon. Create crust with hydrated mushrooms. Place salmon, top-side down, in center of pastry. Brush edges of pastry with beaten egg; fold into pillow shape, sealing pastry to pastry. Turn pastry over. Pastry seam-side down, brush entire pillow with egg wash; sprinkle with parsley. Place on sheet pan. Preheat oven to 400°F. Cook to internal temperature of 90°F (using instant-read thermometer). Allow to rest 5-10 minutes.

To plate: Place greens in center of plate, pulling lardons and onions to edge. With slicer, cut Wellington on bias into two triangles. Place one triangle on greens with point facing 6 o’clock, salmon side facing out. Place next Wellington triangle point to 10 o’clock, resting on top of bottom triangle point. Rest roasted asparagus on corner of bottom triangle. Nap truffle hollandaise over asparagus and Wellington, leaving top Wellington triangle clean to view doneness of salmon. Drizzle Pinot Noir syrup around plate. Top asparagus with herb salad garnish.

Scallop Mousseline
Method: Chill food processor bowl and blade in freezer for 30 minutes. Place scallops in food processor with salt; pulse into paste. Pulse in egg white and cream, intermittently scraping bowl to incorporate into a smooth paste. Reserve.

Note: All ingredients must be kept cold. Processing time in food processor must be done in pulses. Will be more pliable and work best if used within 2-4 hours; can refrigerate up to 3 days.

Braised Autumn Greens
Method: Heat sauté pan over medium heat. Add bacon, butter and onions. Sauté until onions start to caramelize. Add greens, salt and pepper. Deglaze with stock; adjust cooking time depending on type of greens (spinach, 2 min.; kale/chard, 10 min.; collards, 12 min.). Set aside. Halve before serving.

Roasted Asparagus
Method: Heat oven to 400°F. Toss asparagus in oil, salt and pepper. Place on sheet pan; roast 4-6 min. Set aside.

Truffle Hollandaise
Method: In sauté pan, combine peppercorns, bay leaf and vinegar; reduce au sec. Add water; remove bay leaf. Add to egg yolks; in double boiler, whip to ribbon stage. Gradually emulsify butter into egg mixture, whisking constantly. Whisk in truffle oil and lemon juice. Season with salt and pepper. Reserve.

Pinot Noir Syrup
Method: In small pan over low-medium heat, combine Pinot Noir, sugar and thyme; simmer. Reduce to syrup consistency. Reserve.

Herb Salad
Method: Pick parsley, savory and thyme leaves and tender sprigs; toss in oil and salt. Reserve for garnish.

Note: You can substitute microgreens for fresh herbs.

Sizzle - Fall 2010 Issue


1 serving


Main Dish, Seafood, Sizzle

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