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Pan-Seared Salmon with Balsamic Beurre Blanc
Yield: 4 ServingsIngredients:4 each Salmon fillets, 5 oz. each to season Salt to season Fresh ground black pepper 2 tbsp. Maittake mushroom "dust" (optional, see Chef Larry's Notes) as needed Cooking oil for service Chef Larry's Balsamic Beurre Blanc (recipe follows) 1 cup Baby red and yellow tomatoes, halved and sauteed 1 cup Basil cauliflower puree (recipe follows) to garnish Pesto (optional) to garnish Balsamic syrup (optional)Method:
Prepare Chef Larry’s Balsamic Beurre Blanc and Basil Cauliflower puree per recipes, reserve. Heat a sauté pan over medium heat. Season salmon fillets flour with salt and pepper. If desired, lightly dredge fillets with Maittake mushroon dust, Add a small amount of oil to pan. Add salmon fillets and sear for 3 - 4 minutes on each side or unitl done. Remove seared salmon and reserve, keeping warm. Portion sautéed baby tomatoes in the center of the serving plates with basil cauliflower puree. Place seared salmon over vegetables. Nappe salmon with Chef Larry's Balsamic Beurre Blanc. Garnish plates with random drizzles of pesto and balsamic syrup. Serve immediately.Chef Larry's Balsamic Beurre BlancYield: 4 ServingsIngredients:3 oz. Butter 1/2 tsp. Shallot, minced 1/4 tsp. Garlic, minced 1/2 cup Dry white wine 1/4 cup Cream 1 tsp. Balsamic Vinegar to taste Salt to taste Fresh ground black pepperMethod:
Melt butter in a sauce pan over medium heat. Add shallot and garlic. Sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by ½. Add Balsamic vinegar and continue to simmer and again reduce liquid by 1/2. Add cream and reduce until sauce thickens. Season with salt and pepper. Reserve keeping warm until service.Chef Larry's Basil Cauliflower PureeYield: Approximately 1 1/2 cupsIngredients:3 cups Fresh cauliflower, trimmed, cut into florets as needed Water to season Salt to season Fresh ground black pepper 1/2 cup Milk 1/4 cup Cream 1 tsp. Basil pestoMethod:
Cook cauliflower in lightly salted boiling water until tender. Drain well and return cauliflower to pan. Add milk and cream. Bring cauliflower and milk / cream mixture to a simmer over low heat. Season with salt and fresh ground black pepper. Cool mixture and transfer to a blender. Carefully pulse,then puree mixture until smooth, keeping pressure on blender lid. Remove and stir in pesto. Adjust seasoning of necessary.
Prepare Chef Larry’s Balsamic Beurre Blanc and Basil Cauliflower puree per recipes, reserve. Heat a sauté pan over medium heat. Season salmon fillets flour with salt and pepper. If desired, lightly dredge fillets with Maittake mushroon dust, Add a small amount of oil to pan. Add salmon fillets and sear for 3 - 4 minutes on each side or unitl done. Remove seared salmon and reserve, keeping warm. Portion sautéed baby tomatoes in the center of the serving plates with basil cauliflower puree. Place seared salmon over vegetables. Nappe salmon with Chef Larry's Balsamic Beurre Blanc. Garnish plates with random drizzles of pesto and balsamic syrup. Serve immediately.Chef Larry's Balsamic Beurre BlancYield: 4 ServingsIngredients:3 oz. Butter 1/2 tsp. Shallot, minced 1/4 tsp. Garlic, minced 1/2 cup Dry white wine 1/4 cup Cream 1 tsp. Balsamic Vinegar to taste Salt to taste Fresh ground black pepperMethod:
Melt butter in a sauce pan over medium heat. Add shallot and garlic. Sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by ½. Add Balsamic vinegar and continue to simmer and again reduce liquid by 1/2. Add cream and reduce until sauce thickens. Season with salt and pepper. Reserve keeping warm until service.Chef Larry's Basil Cauliflower PureeYield: Approximately 1 1/2 cupsIngredients:3 cups Fresh cauliflower, trimmed, cut into florets as needed Water to season Salt to season Fresh ground black pepper 1/2 cup Milk 1/4 cup Cream 1 tsp. Basil pestoMethod:
Cook cauliflower in lightly salted boiling water until tender. Drain well and return cauliflower to pan. Add milk and cream. Bring cauliflower and milk / cream mixture to a simmer over low heat. Season with salt and fresh ground black pepper. Cool mixture and transfer to a blender. Carefully pulse,then puree mixture until smooth, keeping pressure on blender lid. Remove and stir in pesto. Adjust seasoning of necessary.
