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

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

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)

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.


Other Great Chef Recipes:
All Nighter
Balsamic Syrup
Banana Spider Split
Cactus Pear and Syrah Sorbet
Caramel Peanut Butter Sauce
Caramel Sugar Decorations
Chocolate Bee’s Wax
Chocolate Mango Symphony
Chocolate Sauce
Crème Anglaise Sauce
Custard Mix
Ham & Eggs with a Horseradish Cream Sauce and Pickled Onion
Ham and Grits Soufflé with Maderia Chanterelle Sauce
Hawaiian Ahi Ahi
Jiko Dazs
Mango Chutney Sauce
Melba Sauce
Pulled Sugar Decorations
Russian River Salmon Hash Hazelnut Curry and Fume Blanc Nage
Stacked Tomato Salad Sonoma County Herb Vinaigrette
Sugar Decorations
Sunshine Salmon
Zesty Sea Bass

Other Related Links:
Fusion Cuisine

Dessert Art

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