New Zealand King Salmon French Quarter

New Zealand King Salmon French Quarter

Ingredients - Creole Red Pepper Butter

Yield: 2 1/2 Cups/20 oz./590 ml.
1/2 Cup Roasted Red Bell Peppers, stemmed, seeded, minced
4 tsps Creole Seasoning
1 Tbsp Granulated Onion
1 tsp Granulated Garlic
1 tsp Sea Salt
1 tsp Black Pepper
1/2 tsp Cayenne Pepper
2 Cups Unsalted Butter, at room temperature

Ingredients - Boulanger Potatoes

Yield: 8 Servings/8 Stacks
2 Cups Chicken Stock
2 Cups Veal Stock
3 Tbsps Thyme Sprigs
4 Cups Idaho Potatoes, peeled and thinly sliced

Ingredients - Crayfish and Mushroom Ragout

Yield: 4 Cups/32oz/945 ml
1/8 Cup Oil
2 Cups White Mushrooms, sliced
1 Tbsp Garlic, freshly peeled and minced
1 Tbsp Shallots peeled and minced
1 Tbsp Fresh Thyme
1/4 Cup Red Wine
3/4 Cup Veal Stock
1/2 Cup Crawfish, cooked and shelled
To Taste Sea Salt & Black Pepper

Additional ingredients required for assembly

1 x5oz (140gms) New Zealand King Salmon, skin and blood line removed
2 Tbsps Unsalted Butter
1 Tbsp Brioche Bread Crumbs, toasted

Method - Creole Red Pepper Butter

Method - Boulanger Potatoes

Chef’s Note:
For maximum flavor and texture delivery, this recipe should be prepared fresh for each service and any left over should be discarded at end of service.

Method - Crayfish and Mushroom Ragout

To Serve


Assembly

Yield: 1 Serving
1 x5oz (140gms) New Zealand King Salmon, skin and blood line removed
2 Tbsps Unsalted Butter
1 Tbsp Brioche Bread Crumbs, toasted
2 Tbsps Creole Butter
1 Stack Boulanger Potatoes, warmed
1/2 Cup Crayfish and Mushroom Ragout, warmed

Recipe photography:
Patrick McDonnell Photography
www.patrickmcdonnellphotography.com

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