New Zealand King Salmon Brentwood Club

New Zealand King Salmon Brentwood Club

Ingredients - Fresh Basil Aioli

Yield: 1 Quart/32 oz./940 ml.
1 Cup Fresh Basil, chopped
3 Cups Mayonnaise
1/4 Cup Sour cream
2 Tbsp Garlic, chopped
1 tsp Seasoned rice wine vinegar
2 tsp Sea Salt
2 tsps White pepper

Ingredients - Heirloom Tomato Confit

Yield: 24 Pieces/Quarters
6 each Heirloom Tomatoes, quartered
2 tsps Garlic, freshly peeled and minced
2 Tbsps Fresh Thyme Leaves
1 Tbsp Granulated Sugar
To Taste Sea Salt
1/4 Cup Extra Virgin Olive Oil

Ingredients - Chunky Roasted Tomato & Horseradish Aioli

Yield: 4 Cups/32 oz./940 ml
1 3/4 Cups Heirloom Tomato Confit
1 3/4 Cups Mayonnaise
1/2 Cup Prepared Horseradish
2 Tbsp Tomato Paste
To Taste Sea Salt
To Taste White pepper

Ingredients - Brown Sugar Crusted Bacon

Yield: 50 pieces
50 pieces Bacon Strips, thick cut
2 1/2 Cups Brown Sugar

Additional ingredients required for assembly

2 x2oz (60gms) New Zealand King Salmon
1 Tbsp Unsalted Butter
2 each Brioche bread, sliced
2 slices Aged Fiscalini Cheddar Cheese
2 pieces Bibb Lettuce
3 - 4 each Beefsteak Tomato, sliced
1 Cup Shoestring Fries
  Fresh Basil Aioli

Method

Method - Heirloom Tomato Confit

Chef’s Note:
Heirloom Tomato varieties that work well in this format -  Amish Paste - Beefsteak - Brandywine - Cherokee Red. Organic Beefsteaks are probably the easiest to find.

Method - Chunky Roasted Tomato & Horseradish Aioli

Method - Brown Sugar Crusted Bacon

Chef’s Note: Warm bacon before using so that the fat melts again.

To Serve


Assembly - For 1 Serving

2 x2oz (60gms) New Zealand King Salmon
1 Tbsp Unsalted Butter
2 each Brioche bread, sliced
2 slices Aged Fiscalini Cheddar Cheese
2 pieces Bibb Lettuce
3 - 4 each Beefsteak Tomato, sliced
2 slices Brown Sugar Crusted Bacon
2 Tbsps Roasted Tomato and Horseradish Aioli
1 Cup Shoestring Fries
2 Tbsps Fresh Basil Aioli
Chef’s Note:
Fiscalini Cheddar is from Modesto, California. It is an excellent artisan products and typical of the Brasserie cuisine approach. However, you can substitute a good regional style Cheddar or an English Cheddar.

Recipe photography:
Patrick McDonnell Photography
www.patrickmcdonnellphotography.com

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