Wild Alaskan Salmon - potato-porcini crust, pancetta, wilted spinach and truffle-chive infused sour cream
Ingredients: Amount
Salmon filet- 6- 7oz potato crusted-3 oz
1 ea
Spinach - fresh
4 oz-raw
Pancetta- diced
1 oz
Truffle-chive sour cream
1 ½ oz
Pomace olive oil
1 oz
Garnish: Chive sprigs
3 ea
Procedure:
- Season & pan fry salmon in olive oil
- Render fat form pancetta and wilt spinach
- Plate and dollop sour cream garnish with chives
Truffle- chive infused sour cream
Ingredients: Amount
Sour cream
2 c
Truffle oil
4 T
Chives- thin sliced
2T
KSP
TT
Procedure:
- Combine and adjust seasoning. Only hold 3 days
Salmon flour
Ingredients: Amount
AP flour
4 c
Granulated onion
¼ c
Granulated garlic
1T
Porcini powder
¼ c
White pepper
1 t
Kosher salt
4 T
Procedure:
- Mix and use
Potato- porcini crust
Ingredients: Amount
Hash browns- Freeze dried/refreshed
3lbs
Scallions=green tops only/sliced
¼ lb
Procedure:
- Hydrate in hot H2O for 10 min drain/ cold H2O- drain- strain remove excess 20- Combine- refrigerate
Breading procedure
Ingredients: Amount
Potato breading
3 oz
Seasoned flour
½ oz
Egg yolks
½ oz
Procedure:
- Hydrate in hot H2O for 10 min drain/ cold H2O- drain- strain remove excess 20- Combine- refrigerate
Enjoy!
Patrick Hoogerhyde ORSO Executive Chef
Email Phoogerhyde@orsoalaska.com with any questions