Potato Crusted Wild Salmon Filet with Spring Vegetable and Roasted Jalapeño-Orange Hollandaise
Chef: Malachi Harland, The Chef’s Table at the Elbow Room
- 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
- juice of one orange
- juice of one lemon
- 1 scallion sliced
- 2 jalapeno roasted, finely diced, flesh only
- 1 tbsp. cornstarch
- 6 oz. clarified butter
- 2 sprigs of chervil garnish
- 1 egg yolk
- Salt and pepper to taste
- 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, slowly whisk in warm clarified butter, pausing occasionally to ensure all butter is incorporated into the egg mixture before continuing.
- Add salt, pepper, and lemon to taste.
- Cover and reserve this sauce in a warm (not hot) place until ready to serve.
- Season salmon filets with salt and pepper and reserve on the counter.
- Peel the russet potato 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 it to the salmon filet and reserve at room temperature.
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, but carefully 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.
- Carefully work a metal spatula under the potato and turn the salmon filets over. Cook another 4-6 minutes on medium-low heat or until done.
- TO FINISH
- On a warm plate, ladle two ounces of Hollandaise 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!