New Zealand King Salmon Wagyu Surf & Turf

Ingredients - Apple Cider Vinaigrette

Yield:	4 Cups/32 oz./945 ml
4 Cups	Apple Cider
1 Cup	Apple Cider Vinegar
2 Cups	Canola Oil
2 tsps	Dijon Mustard
1 tsp	Sea Salt

Ingredients- Sherry and Ruby Port Reduction

Yield:	1 1/4 Cups/10 oz./300 ml
2 Cups	Ruby Port
1 Tbsp	Shallots, peeled and minced
3 Tbsps	Sherry Vinegar
5 Tbsps	Unsalted Butter, chilled and diced

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 - Tomato Cardamom Butter

Yield:	2 1/4 Cups/18 oz/530 ml
2 Cups	Unsalted Butter, at room temperature, diced
4 pieces	Tomato Confit
1/8 Cup	Tomato Paste
2 Tbsps	Cardamom, freshly ground
2 tsps	Granulated Sugar
To Taste	Sea Salt
To Taste	White Pepper

Ingredients - Crispy Idaho Potato Stacks

Yield:	12 Stacks./4 portions
6 each	Idaho Potatoes, peeled and shaved on mandolin
1/2 Cup	Unsalted Butter, melted
2 tsps	Sea salt
	Unsalted butter for finishing

Additional ingredients required for assembly

1 Cup	Fresh Watercress, trimmed and iced
1 x 4 oz (115gms)	Grass Fed Wagyu Sirloin
1x3oz (85gms)	New Zealand King Salmon, skin and blood line removed

Method - Apple Cider Vinaigrette

• Reduce apple cider in non-reactive saucepan over medium heat by 75% down to 1 Cup.
• Cool concentrated/reduced apple cider.
• Combine all ingredients except oil in a blender and blend until smooth.
• Drizzle in the oil with the blender on.
• Using funnel transfer aioli to plastic squeeze bottles. Refridgerate.
• Discard all product that is not used within 7 days.

Method - Sherry and Ruby Port Reduction

• Combine port and shallots in non-reactive sauté pan over medium heat.
• Cook to reduce volume of port by 50%.
• Add sherry vinegar.
• Cook to reduce to a thick syrup
• Remove from heat.
• Whisk in butter while still warm.
• Strain through fine Chinois into a clean container.
• Hold while keeping warm.

Method - Heirloom Tomato Confit

• Heat oven to 175°F/80°C.
• Lay tomatoes cut side up on sheet pan lined with parchment paper
• Scatter garlic, thyme and sugar over.
• Season lightly with salt
• Drizzle with the extra virgin olive oil.
• Place in oven until they dry down - they should still be pliable - about 2 hours.
• Cool to room temperature.
• Transfer to clean storage container. Keep under constant refrigeration.
• Discard unused portion after 5 days.

Method - Tomato Cardamom Butter

• Combine ingredients in a food processor.
• Pulse until smooth - do not overwork or butter will break.
• Lay a parchment paper sheet on work surface.
• Lay butter down one side in a line.
• Roll into a log shape -  with a diameter of 1 1/2”/4 cms.
• Roll in plastic wrap, twist ends tight to compress butter.
• Hold under constant refrigeration.

Method - Crispy Idaho Potato Stacks

• Heat oven to 400°F/200°C.
• Using a  1”/2.5 cm cutter punch out potato coins from the slices.
• Brush 12  - 4”/10 cm  x  4”/10 cm sheets of aluminum foil.
• Layer potatoes in stack on each piece of foil brushing every layer with butter and lightly seasoning it with salt
• When each stack is 1.5”/4 cm. high, gather the foil around each so that the stacks stay even - leave the tops open.
• Place stacks on tray and roast in oven until tops are golden.
• Remove from oven and hold.
• For service remove foil from each stack and discard.
• Heat heavy pan over medium heat.
• Add finishing butter to pan and heat until it foams.
• Lay stacks in the pan on their sides  and sear gently, turning until the stacks are golden and crispy all around.
• Drain stacks on paper towels before plating.

To Serve

 Assembly

Yield:	1 Serving
1 Cup	Fresh Watercress, trimmed and iced
1 Tbsp	Apple Cider Vinaigrette
1 x 4 oz (115gms)	Grass Fed Wagyu Sirloin
1  x 3 oz (85gms)	New Zealand King Salmon, skin and blood line removed
2 each	Crispy Idaho Potato Stacks
2 pieces	Roasted Tomato Cardamom Butter
2 Tbsps	Ruby Port and Sherry Vinegar Reduction

• Heat oven to 375°F/200°C.
• Combine watercress and Apple Cider Vinaigrette in large bowl; toss; chill.
• Pan sear or grill Wagyu sirloin to desired temperature; transfer to plate and  allow to rest.
• Heat a cast iron skillet over high heat until very hot.
• Sear top side of salmon to get a nice crust -  1 - 2 minutes.
• Finish in oven to desired internal doneness.
• Return skillet to medium heat.
• Add butter to skillet and rapidly baste salmon to encase.
• Transfer salmon to plate lined with a towel to drain excess butter.
• Transfer salmon to warm plate.
• Slice Wagyu Sirloin; arrange next to salmon.
• Arrange watercress salad and Crispy Idaho Potato Stacks next to salmon.
• Top Wagyu slices with Roasted Tomato Cardamom Butter.
• Spoon Ruby Port and Sherry Vinegar Reduction next to salmon.
• Serve Immediately.

Recipe photography:
Patrick McDonnell Photography
www.patrickmcdonnellphotography.com