Grilled filet of Salmon with Blackberry shellac brussels sprouts, marbled potatoes, carrot and fire roasted tomatillo sauce

Grilled filet of Salmon with Blackberry shellac brussels sprouts, marbled potatoes, carrot and fire roasted tomatillo sauce

Grilled filet of Salmon with Blackberry shellac brussels sprouts, marbled potatoes, carrot and fire roasted tomatillo sauce

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by Chef Michael Rusconi

azfamily.com

Posted on March 21, 2013 at 4:28 PM

Updated Wednesday, Oct 30 at 10:10 AM

(Serves 4)

Blackberry Shellac
1/2 pint Blackberries
1/4 cup Molasses
1/4 cup Honey
1/4 cup White balsamic Vinegar
1 tablespoon ketchup

In a heavy sauce pot add your blackberries and vinegar. Reduce by half
Add all other ingredients and reduce by 1/3rd. Strain through a fine strainer and let cool.

Potato preparation
1 ½ lb  Fingerling potatoes (red B’s may be substituted)
1 Tablespoon Olive oil
1 Tablespoon  finely chopped garlic
¼ Teaspoon  Sea Salt of fine salt
1/8 Teaspoon  Ground Black Pepper

Toss your potatoes with the garlic, olive oil, salt and pepper.
Roast in a 350 degree oven until tender. The fingerlings take about 15-20 minutes.

Tomatillo Sauce preparation
4 each Tomatillos
½ each  Poblano pepper (roasted, peeled and seeded)
½ each large yellow onion (chopped coarsely)
1 clove Fresh garlic (chopped)
¾ cup Chicken stock
¼ bunch Fresh cilantro
¼ cup extra virgin olive oil
2 oz Butter

Roast the tomatillos and the poblanos on a barbecue grill. Allow to cool and then peel the skin off of the poblano chili. Cut the chili in half and squeeze out the seeds.
In a small sauce pot slowly sweat your onions and garlic in a little olive oil. Rough chop your tomatillos and poblano chili. Add them to your pot along with your chicken stock and bring the sauce to a simmer for ten minutes. Blend your sauce in a blender rand add the cilantro, olive oil and butter. Season with salt and white pepper to your taste. Strain through a fine mesh strainer and reserve.

Corn Sauce
1 large carrot chopped
1 small Shallot Sliced
1 Tablespoon olive oil
½ cup White wine
¼ each Jalapeno
1 cup  Chicken stock

On low heat in a small sauce pot sweat your shallots and carrot until the shallots are translucent. Add you wine and reduce until almost dry. Add you chicken stock and bring to a low simmer. Blend in a blender and strain. Season to taste.

For The Brussels sprouts
12 each Brussels sprouts
1 oz Butter

Blanch your Brussels sprouts in salted rapidly boiling water. Once they are tender sauté them in butter and season with salt and pepper.

For the Salmon
4 each 6oz Salmon Filets

Procedure
Lightly oil your salmon and season it with a little salt and pepper. Grill it on a very hot grill until almost completely done. When the Salmon are almost completely cooked brush on the shellac and allow it to caramelize on the grill. Be careful not to burn it. The glaze will darken quickly.

For the Plate up
Spoon your potatoes, Brussels sprouts, and carrots in the middle of a large dinner plate. Place your grilled Salmon on top. Spoon your sauce around the Salmon. Pare with a medium bodied Pinot Noir and have a great evening

 

 

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