Recipe courtesy of Chef Tre Ghoshal from Market Restaurant in Montclair.
Pan Seared Salmon
1 8 ounce filet of Salmon
2 T blended oil
1 6 oz. filet of salmon
salt and pepper to taste
Preheat an oven to 350 degrees F.
Place a medium size saute pan over a medium flame for one minute to conduct heat. Add the oil, spread around the pan, and sear the salmon and season the filet with salt and pepper. Transfer the pan to oven for 7-8 minutes.
White Bean Saute
2 T blended oil
1 t choppped garlic
10 individual strands of sliced red onion
5 individual leaves of rosemary
1/2 cup cooked great white northern beans
1/4 cup chardonay
1/2 cup fresh baby spinach
salt and pepper to taste
With a small saute pan place over a medium flame for one minute to conduct heat. Add the oil, and saute the garlic until lightly toasted. Add the sliced onion and rosemary and continue to saute until translucent. Deglaze saute with white wine and add the white beans, spinach, salt and pepper and continue to cook for 2-3 minutes.
1 Quail Egg
1 t unsalted butter
1 thin slice prociutto di parma
.3 oz. salmon roe
1/2 oz mixed rainbow microgreen mix
Place a non stick saute pan over a medium flame and conduct heat for one minute. Add the butter, let it melt, and crack the quail egg in half with a french knife. Turn the flame down to low, crack the egg over the melted butter and cook sunnyside up for one minute. Place another pan over the non stick pan and turn off the flame. The quail egg will continue cooking if covered.Thai Pistau
1/2 bunch purple Thai basil leaves
2 t fresh chopped garlic
1/4 cup grated parmesan
1 cup extra virgin olive oil
In a food processor, combine all ingredients except for the oil, and pulse until throughly incorporated. Slowly emulsify with the oil by gradually adding the oil through the opening in the food processor.
Smoked Salmon Mousse
3 oz. smoked salmon
1.5 oz. creme fraiche
1 oz blended oil
1 oz cold water
a pinch of kosher salt
In a food processor, combine the smoked salmon, creme fraiche, and salt and pulse until thoroughly incorporated. While running the processor, emusify with the oil and the water at the same time. Consistency should be thick but velvetty.
Cheriyaki Sauce
1 cup sake wine
1/2 cup mirin
1/2 cup cherry balsamic vinegar
1/2 cup soy sauce
1/2 cup granulated sugar
Combine all ingredients in a medium sauce pan and reduce over a medium flame for approx. 20 minutes, or until the reduction has reached a syrup-like consistency.
Roasted Beet Medley
1/2 cup brunoise roasted beet medley mix
10 individual blood/mandarin oranges supremed
2 T Thai Pistau
Mix ingredients together in a mixing bowl until thoroughly incorporated.
To serve, use a 3 in. ring mold and line with 1 piece of thinly sliced prosciutto di parma. Scoop a dallop of the mousse into the bottom of the ring mold. Place the roasted beet medley mixture into the lined ring mold as well, right on top of the mousse. Drizzle with the cheriyaki sauce and top with microgreens.
On the other side of the plate, place a small pile of the hot bean mixture on the plate. Top the bean mixture with the pan seared salmon, and top the salmon filet with the quail eff and roe.