C&RB CLUB RECIPE
Seared Atlantic Salmon with Sun Chokes, Fingerling Potatoes, Onions, Olives, Baby Kale and Walnut Romesco
Yield: 50-75 servings
Amt Ingredient
25 lbs. Atlantic salmon, cut into 3-oz. pieces
5 lbs. sun chokes
7 lbs. fingerling potatoes
2.5 lbs. pitted Kalamata olives
5 lbs. cipollini onions
2 lbs. baby kale
6 whole red bell peppers
20 garlic cloves
2 whole shallots
40 whole Roma tomatoes
2 regular onions peeled and halved
1 cup walnuts
1/2 cup basil
1/4 cup red wine vinegar (+ vinegar for seasoning vegetables)
1/4 cup** olive oil (+ oil for cooking and tossing with kale salad)
to taste salt and pepper
* plus additional red wine vinegar for seasoning vegetables to taste
** plus additional olive oil for cooking
For the Romesco sauce:
- Toss red peppers, tomatoes, garlic, shallots and regular onions in olive oil. Season with salt and pepper.
- Roast vegetables in a 450-degree oven until heavily charred.
- Remove from oven; remove seeds from bell peppers.
- Puree the vegetables in a Robot Coupe.
- Place vegetables in a rondeau with basil, walnuts and red wine; cook down until thick.
- Puree vegetable mixture in a blender until smooth.
- Season with more red wine vinegar and salt and pepper to taste.
- Hold warm until ready to plate.
For the vegetables:
- Peel sun chokes, cut fingerling potatoes and olives in half-length; peel cipollini onions.
- Blanch sun chokes and fingerling potatoes in heavily salted water until tender, shock in ice bath.
- Add some olive oil into a heated skillet; add cipollini onions and cook until golden brown and tender.
- Add blanched vegetables and olives to the finished onions. Sauté lightly with olive oil until warm, season with salt and pepper.
- In a small bowl, toss baby kale with olive oil, salt and pepper.
For the salmon:
- Season and sear the 3-oz. pieces of salmon. Finish in the oven until desired doneness, then allow to rest.
To serve:
- Spread the Romesco sauce in the bottom of a 2-in. hotel pan.
- Shingle the salmon portions on each side of the pan, leaving room in center for the garnish.
- Place the vegetable hash in between the two rows of salmon.
- Garnish with baby kale salad.
Submitted by Ryan Cavanaugh, Executive Chef, Carmel Country Club, Charlotte, N.C.
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