New Zealand King Salmon French Quarter

Method

Creole Red Pepper 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 ½” /4 cms.
• Roll in plastic wrap, twist ends tight to compress butter and refrigerate.
• Hold under constant refrigeration.
• Discard unused portion after 3 days.

Boulanger Potatoes
• Combine stocks and thyme in non-reactive sauté pan over medium heat.
• Cook to reduce volume by 75%.
• Butter muffin moulds
• Layer potatoes in moulds adding a little stock with each layer.
• Heat oven to 375 degrees F (190 degrees Celsius).
• Place muffin moulds in oven and bake until potatoes are done.
• Remove from heat.
• Hold while keeping warm.

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.

  
Crayfish and Mushroom Ragout
• Heat oil in saucepan over medium heat.
• Add Mushrooms and sauté until lightly caramelized.
• Add garlic, shallots and thyme – sauté 3 minutes
• Add wine and reduce to syrup.
• Add stock and reduce by 50%
• Add crayfish and heat.
• Keep warm for service.

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.

 

To Serve

Assembly
Yield:  1 Serving
 
1  x 5 oz 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     
½ Cup Crayfish and Mushroom Ragout, warmed

• 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 unsalted 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.
• Top with Brioche crumbs and Creole Butter.
• Invert a Boulanger Potato stack next to salmon.
• Spoon Crayfish and Mushroom Ragout next to salmon.
• Serve Immediately.

 


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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