Russian
River Salmon Hash
Hazelnut Curry and Fume Blanc Nage
By Master Chef Robert Sturm,
Cara Operations, Ltd., Ontario, Canada
Made
with:
Clover Stornetta Diary Butter, Cream and Heavy
Cream
Dynasty Panko Bread Crumbs
Dry Creek Fume Blanc
Serves:
8 Appetizer
Ingredients:
1 lb. Russian river Salmon (poached)
1 lb. Hash Brown Potatos (raw)
1/4 cup Shallots (fresh, minced)
1/4 cup Butter
2 each Egg (scrambled, raw)
1 cup Heavy Cream
TT Salt
TT White Pepper (ground)
1/2 cup Cilantro (fresh, chopped)
1 cup Panko Bread Crumbs
Method:
Saute shallots and garlic in butter. Combine with salmon,
potato, cream and eggs. Add cilantro and bread crumbs.
Season to taste. Mixture should be slightly tight.
1 Tb. Hazelnuts (toasted, minced)
1/2 tspn. Shallots (fresh, minced)
1/2 cup Dry Creek Fume Blanc
1 tbls. Curry Paste (yellow)
2 tbls. Butter
2 oz. Cream
TT Salt
TT White Pepper (ground)
Parsley (fresh chopped, use as needed)
Method:
Saute shallots and hazel nuts in butter untill tender.
Deglaze with wine. Stir in curry. Cook 5 minutes. Add
cream. Bring to a boil. Season to taste. Stir in parsley,
2 cups Hidden valley ranch, Dressing “Original”,
2 cups Cilantro, Fresh, chopped with stems.
Baja
Dressing Ingredients:
22 oz. Salmon Hash
2 tbls. Butter
1 oz. Red Bell Pepper Coulis
1/2 oz. Sunflower Sprouts
Baja Dressing (as needed)
Beet Shreds (fresh, as needed)
Turnip Shreds (fresh, as needed)
Method: Puree both ingredients in the blender until smooth.
Chill.
To
Serve:
For each plate presentation saute Sakmon cake until brown.
Place of pool of curry nage on plate. Top with Salmon
cakes. Decorate with red bell coulis. Garnish with sprouts,
shreds with a touch of baja Dressing.
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