Potato Crusted Wild Salmon Filet with Spring Vegetables and Roasted Jalapeno-Orange Hollandaise
2 each, salmon filet, 8 oz. portions
assorted spring vegetables, bite-size, blanched for two entrée portions
1 russet potato, baked @ 350°F for 40 minutes, let cool
salt and pepper, to taste juice of one orange
1 scallion 2 jalapeno, roasted, finely diced, flesh only
1 tbsp. cornstarch 6 oz. clarified butter
1 sheet parchment paper juice of one lemon
2 each sprig chervil, garnish salt and pepper, to taste
1 egg yolk
Prepare the salmon filets
- Season salmon filets with salt and pepper and reserve cold.
- Peel the russet potato with a paring knife and grate into a mixing bowl, add cornstarch, salt and pepper, sliced scallions and mix thoroughly.
- Roll potato mixture in between parchment paper with a rolling pin to form a 1/8-inch thick square (approximately the size of the combined fish surface area)
- Remove the top layer of parchment and trim the potato to fit each salmon filet.
- Carefully lift the potato and transfer to the salmon filet and reserve.
Prepare the sauce
- Combine the yolks, orange juice, and jalapeno in a small mixing bowl,
- Place over a simmering pot of water and begin whisking constantly and thoroughly until the egg mixture begins to thicken.
- Once thick and smooth, drizzle warm clarified butter into the egg mixture slowly while whisking until all butter is incorporated. Note: Make sure that any butter that is drizzled into the egg mixture is incorporated by whisking before adding any more.
- Once all butter is incorporated, add salt, pepper, and lemon to taste. Reserve this sauce covered in a warm, not hot place until ready to serve.
Cook the salmon filet
- Heat any neutral flavored oil in a medium sauté pan until smoking. Use just enough oil to coat the entire bottom of the pan.
- Quickly place the salmon filet potato side down in the hot pan.
- Reduce heat to very low and let cook until the edges of the potato begin to brown nicely, approximately four minutes.
- Turn salmon filets over and cook another 4-6 minutes on medium low heat or until done.
On a warm plate, ladle two ounces of Hollandaise sauce in a circle in the center of the plate. Spoon the blanched spring vegetables on top of the sauce. Place the cooked salmon filet on top of the vegetables. Garnish with a fresh chervil sprig. Enjoy!