New Zealand King Salmon Brentwood Club

Method

Fresh Basil Aioli  
• Combine all ingredients together in a metal bowl – except salt and pepper.
• Using funnel transfer aioli to plastic squeeze bottles.
• Hold under constant refrigeration.
• Discard all product that is not used within 5 days.

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 sea alt.
• 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.

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

Chunky Roasted Tomato & Horseradish Aioli  
• Combine all ingredients together in bowl of food processor – except salt and pepper.
• Pulse until smooth.
• Season.
• Using funnel transfer aioli to plastic squeeze bottles.
• Hold under constant refrigeration.
• Discard all product that is not used within 5 days.


Brown Sugar Crusted Bacon
• Heat oven to 375 F./190 C.
• Lay bacon on racks on sheet pan.
• Dust surface of bacon with brown sugar.
• Roast until crispy.
• Cool on racks.
• Cover with plastic wrap;
• Hold under constant refrigeration.
• Discard all product that is not used within 10 days.

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

To Serve

Assembly
For 1 Serving

2  x 2 oz 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

• Heat oven to 375 F/200 C.
• 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.
• Grill brioche slices.
• Lay one slice of brioche on warm plate.
• Top with aged Cheddar cheese, Bibb lettuce tomato slices and Brown Sugar Crusted Bacon.
• Place salmon on top of Brown Sugar Crusted Bacon.
• Top with Roasted Tomato and Horseradish Aioli.
• Angle remaining brioche slice against salmon.
• Place Shoestring Fries and Fresh Basil Aioli on plate.
• Serve Immediately.

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 

About the Chef

Patrick McDonnell and his culinary team at McDonnell Kinder & Associates (MKA) have drawn upon their extensive backgrounds as chefs and restaurant operators to develop recipes for New ...
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