• Three Salmons:Olive Oil Poached With Merlot And Tapenade, Lime Cured Ceviche With Cucumber Salad

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    • 1 x 4 ounce skinless boneless salmon, fillet
    • 2 c. extra virgin olive oil
    • 5 x bay leaf
    • 5 sprg fresh thyme
    •     The Black Olive Tapenade
    • 1/2 c. black olives
    • 1/2 c. shallot, minced
    • 4 x anchovy
    • 1 Tbsp. capers
    •     juice and zest of one lemon
    • 1 Tbsp. extra virgin extra virgin olive oil
    • 1/2 c. mint, leaves
    •     The Merlot Sauce
    • 1 c. Merlot
    • 1 c. cream
    • 1/4 c. butter
    • 1 x salt and pepper, to taste
    •     The Lime Cured Ceviche
    • 1 x 8 ounce salmon, fillet, cubed
    • 1/4 c. fresh dill, minced
    • 1 x avocado, peeled, seeded, and, cubed
    • 2 Tbsp. red onion, chopped
    • 1 Tbsp. extra virgin olive oil
    •     juice and zest of 2 lemon
    •     juice and zest of 2 lime
    •     The Cucumber Salad
    • 1 x English cucumber, julienned
    • 1 Tbsp. lowfat yoghurt
    •     juice and zest of one lime
    •     The Crisp Skin Fillet
    • 1 x 4 ounce salmon, fillet, (with skin)
    • 2 Tbsp. extra virgin olive oil
    •     The Fiddlehead Sauce
    • 3 c. fresh fiddlehead
    • 1 Tbsp. butter
    •     The Poached Rhubarb
    • 1 c. red wine
    • 1 c. sugar
    • 5 x star anise
    • 1 stalk rhubarb


    1. Trim fillet to approximately 8 cm x 8 cm (3" x 3"). Fillet should be equal thickness throughout.
    2. In a saucepan gently heat extra virgin olive oil with bay leaves and thyme sprigs. When oil reaches 170-180 F, it is ready to poach.
    3. Carefully lower fillet into the warm oil and poach for approximately 10 min. Insert a kitchen fork into fillet to check for doneness. It should penetrate easily when ready.
    4. The Black Olive Tapenade:Puree all of the ingredients in a food processor till smooth. Spoon mix into a bowl and set aside.
    5. The Merlot Sauce:In a medium saucepan simmer Merlot and cream. When the mix has reduced to a thick, syrup consistency, stir in butter. Season with salt and pepper and set aside in a hot place.
    6. The Extra virgin olive oil Poached Salmon Plate!:Place poached fish on a serving plate. Ladle warmed Merlot sauce over fish, then using two spoons, shape Tapenade and place above sauce. Top with a sprig of fresh mint.
    7. The Lime Cured Ceviche:Place cubed salmon, dill, avocado, red onion, extra virgin olive oil, lemon and lime juices and zest in a bowl and toss together. Refrigerateceviche up to 1 hour, to allow citrus acids to "cook" the salmon. If ceviche is left too long, too much moisture will be drawn from the salmon, and it will be tough.
    8. The Cucumber Salad:Cut cucumber in half, lengthwise. Set remaining half aside. If using a mandolin, use the julienne blade to cut the cucumber into matchstick pcs. Alternatively, slice the cucumber horizontally into 1 / 2 cm (1 / 8") width circles. Slice each circle into narrow strips, leaving green tips at each end.
    9. In a small bowl combine sliced cucumber, yogurt, and lime juice and zest. Chill.
    10. The Lime Cured Ceviche Plate:Slice the remaining half cucumber horizontally into 1 / 2 cm (1 / 8") width circles. Line a ring mold with the cucumber slices, then spoon ceviche inside the mold. Carefully remove mold, and top with a spoonful of cucumber salad, and a sprig of fresh dill.
    11. The Crisp Skin Fillet:Using an 8 cm (3") ring mold, cut fillet into a circular shape.
    12. Heat extra virgin olive oil in a fry pan till warm. Place fillet, skin side down, in pan and fry till skin is crisp on the bottom and still raw, but hot, on top.
    13. The Fiddlehead Sauce:Set a handful of fiddleheads aside for garnish. Place remaining fiddleheads in a juicer and process.
    14. In a small saucepan heat fiddlehead juice till it has reduced by half. Stir in butter till sauce is smooth.
    15. The Poached Rhubarb:Chop rhubarb vertically into two long strips. Cut strips horizontally into 5 cm (2") pcs. Set aside.
    16. In a saucepan over medium heat, combine vinegar, sugar and star anise. When gastrique (today's culinary term for a vinegar and sugar mix) is simmering, add in rhubarb and poach till tender.
    17. The Crisp Skin Fillet Plate:Ladle 1 / 4 c. of fiddlehead sauce onto a serving plate. Place salmon filet, skin-side down, in the middle of the sauce. Top with reserved whole, lightly steamed fiddleheads and poached rhubarb.

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