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Featured recipes from the American Harvest Workshop
Main Course by Chef Robert Sulatycky Salmon Confit with Fennel Salad, Cucumber Gelée, Caviar-Parsley Oil Vinaigrette and Microgreens, served with 2003 Cakebread Cellars Sauvignon Blanc After tasting Cakebread Cellars Sauvignon Blanc, Chef Sulatycky, Four Seasons Hotel, Chicago, immediately sensed how beautifully that the wine — with its light acidity and lively citrus notes — would pair with this lemony fennel salad and fresh, wild salmon lightly poached in olive oil. The cucumber gelée and caviar add an element of textural surprise and contrast to the fennel and salmon, while the parsley vinaigrette and parsley oil garnish adds bright color to the plate. Serves 6. Preheat the oven to 170° F. In a medium saucepan, heat olive oil to 250° F, and then add basil and shallots. Turn off heat. Trim the thin edges from the salmon filet to form a uniform 2 x 4-inch loin. Place the salmon in an oven-proof casserole and season with salt and pepper. Pour the olive oil over the salmon. Poach the salmon in the oven for 15 minutes. Lift the salmon carefully from the poaching oil and place on a sheet pan. Drain the olive oil from the casserole, reserving the basil. Layer the basil on the salmon, cover with cling wrap and place the pan in the refrigerator to chill for 1 1/2 hours. Discard the poaching oil. When cold, set the salmon on the edge of a piece of cling wrap, then roll to tightly enclose the fish in plastic. Using a sharp knife, cut the wrapped salmon into 1/2-inch thick slices (the cling wrap helps to keep the fish intact) then carefully remove the plastic wrap and set the salmon slices on a sheet pan. In a blender, purée the cucumbers. Strain the purée into a saucepan, discarding the solids. Heat the cucumber juice and salt over medium heat until just lukewarm. Mix the gelatin with a little cool wa-ter as per package directions. Add the softened gelatin to the warm cucumber juice and stir to combine. Pour the gelatin mixture into an 8 x 12-inch baking pan and refrigerate for 1 1/2 hours until it sets up as a firm gelée. Remove the gelée from the pan. Place on a cutting board and chop into medium dice. In a medium saucepan, boil 8 cups of water. Place the parsley in the boiling water for 20 seconds to shock it. Drain and cool the parsley in a bowl of ice water. When cooled, hand-squeeze the parsley un-til dry. Using a blender, process the parsley and oil. Strain the mixture through a fine sieve. Set aside. To assemble this main-course dish: Place fennel salad in the center of the plate. Lay two slices of salmon over the fennel salad on each plate. Arrange a few micro-greens on top of the salmon. Scatter cu-cumber gelée around the salad. Place fresh herbs, diced tomatoes, diced cucumbers, fresh herbs, and shaved radishes around the salad. Drizzle parsley oil lightly around the outside edge of the plate. Sprinkle a pinch of fleur-de-sel and freshly cracked white pepper on top of the salmon. Serve cold. Chef’s note: A squeeze bottle can be used to drizzle the parsley oil. |
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