Ingredients
1-½ pounds wild salmon
Kosher salt
Fresh ground white pepper
1 tablespoon olive oil
Risotto:
1 tablespoon olive oil
1 pint Carnaroli rice
½ cup shallots, minced
1 cup white wine
2 quarts chicken stock
3 medium kohlrabi, cut
into medium dice
¼ cup chives, chopped
1 cup Parmesan cheese, grated
2 tablespoons butter
Parmesan Crisp:
1 cup Parmesan cheese,
finely grated
1 baking pan
Silpat (silicone baking mat)
to fit baking pan
6 metal rings or cutters,
3 inches in diameter
Romesco Sauce:
¼ cup olive oil
3 Roma tomatoes, quartered
1 red bell pepper, quartered
3 shallots, quartered
3 garlic cloves, peeled
and sliced
¼ cup parsley leaves
1 teaspoon thyme leaves
½ cup sliced almonds, lightly toasted
3 tablespoons sherry vinegar
½ cup chicken stock
Method
Romesco Sauce
Place an oven-safe sauté pan on medium heat. Add olive oil and allow pan to heat up. Add tomatoes, peppers, shallots, garlic, parsley, thyme, sherry vinegar, and chicken stock to the sauté pan. Season with salt and pepper, stir several times then place in oven. Bake for 15 minutes at 350 degrees. Ingredients should be tender and caramelized. When done let cool, then add all the ingredients to the blender. Add toasted almonds, blend on high until very smooth. You may need to add more chicken stock of water if it’s too thick. Taste sauce and adjust seasoning. This will last in the refrigerator for one week or you can freeze it up to a month.
Parmesan Crisp
When you cook Parmesan on a Silpat it becomes a golden brown, crispy, cheese tuile and a lovely garnish. Preheat the oven to 325 degrees. Place Silpat on a flat baking pan. Place six three-inch rings or cutters on the Silpat and fill each ring with a thin layer of cheese, about one tablespoon per ring. Bake for five minutes then rotate 180 degrees. Continue to bake for five more minutes; cheese should be golden brown. Remove from oven; allow to cool completely before you remove them from the Silpat. Place on a plate lined with a paper towel.
Risotto
Place a heavy-bottom, four-quart pot on medium heat. Add the olive oil and allow to warm. Add the Carnaroli rice and stir for one minute. Add shallots and stir for one more minute. Add the white wine and let cook for two minutes. Add hot chicken stock one cup at a time, constantly stirring the rice to absorb most of the liquid before adding the next addition. After the sixth addition of stock, add the kohlrabi, chives and cheese. Slowly stir until the cheese is completely melted. If the risotto seems very thick, just add a little more chicken stock and continue to stir. To finish, stir in butter just before serving.
Salmon
To prepare the salmon, you will need to remove the skin and any bones from the fish. If you ask your fishmonger, they will do it for you. Preheat the oven to 325 degrees. Cut the fish into four or six pieces. Season each side with salt and white pepper. Bring an oven-safe sauté pan to medium high heat. Add olive oil, and allow it to get hot, about 10-15 seconds. Place the portions of fish carefully in the pan, then place the pan right into the oven for five minutes. Remove pan from oven and flip fish over. Allow fish to rest for three minutes in the pan, away from heat, before you remove it and serve.
To present your hard work, heat six bowls in the oven. Fill each bowl with a scoop of risotto, then place the seared salmon on top of the risotto, in the middle of the bowl. Spoon the romesco near the edge of the risotto, then place the Parmesan tuile standing up next to the salmon, like a sunrise. Enjoy with the elegant EnRoute Pinot Noir and some good friends.
Serves: 4-6 people
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