Slow Baked Salmon with Truffled Mashed Potatoes
By Executive Chef Jean George Vongerichten, Jo Jo and Vong, Manhattan, NY

Mashed PotatoesIngredients:
2 lb. Yukon Gold Potatoes
Salt and Freshly Ground Pepper
3 tbls. Butter
3/4 cup Milk
1/2 lb. Truffle (chopped)

Boil the potatoes in salted water to cover, until soft. Remove, peel and pass through a ricer. Bring milk to a boil. Return potatoes to the pot over very low heat and stir in the butter and the milk until smooth and creamy. Season with truffle, salt and pepper as necessary. Keep warm.

Truffle Vinaigrette Ingredients:
1 1/2 tbls. Truffle Juice
1 1/2 tbls. Truffle Paste
1/2 tbls. Sherry Vinegar
1/2 cup Grapeseed Oil
1 tbls. Lemon Juice
1 tbls. Boiling Water
Salt and Freshly Ground Pepper

Mix all ingredients except oil in blender. Blend well then drizzle in oil and season with salt and pepper.smashed.

To Serve:
4 - 6 oz. Salmon Steak (skin on)
2 Brussels Sprout (sliced and blanched)
4 tbls. Chive (chopped)
1 tbls. Butter
Cracked Black Pepper
Coarse Salt

Smear a baking dish with the butter and place the salmon, skin side up, on the butter. Let sit while you pre heat the oven to 275 degrees F. Put the salmon in the oven and set the timer for 12 minutes. Check the salmon after 12 minutes, the skin should peel off easily, it should flake, and an instant read thermometer should display about 120 degrees. Lift skin and scrape off the gray fatty matter on the skin side. Sprinkle with some coarse salt and cracked black pepper. Place a portion of mashed potatoes on a plate. Top with a piece of salmon. Drizzle truffle vinaigrette all around the plate and garnish with Brussels sprouts and minced chives.

Other Great Chef Recipes:
Asparagus with Morels

Black Sea Bass Crusted with Spices, Sweet and Sour Broth

Egg Caviar with Vodka Cream

Lamb Saddle Dusted with Spices, Cucumber Mint Relish

Pavlova Warm, Soft Chocolate Cake

Petit Beurre with Fresh Raspberries and Coconut Cream

Sea Scallop - Caramelized Cauliflower -Caper Raisin Emulsion

Slow Baked Salmon with Truffled Mashed Potatoes

Squab Onion Compote

Sweet Pea Soup, Vegetable and Croutons

Other Great Related Links:
Robert Mondavi Winery presents Jean Georges

Executive Chef Jean George Vongerichten Bio

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