Chef Proprietor Paul Ferzacca
Wild Salmon, Black Beluga Lentils, Red Quinoa, Broccoli, Carrot Ginger Coulis
Yield: 4 People:
Ingredients: Quantity:
black beluga lentils
Carrot ½ each
Celery ½ each stalk
Onion ½ onion
Extra Virgin Olive Oil 1 tablespoon
Sachet:
Cheese Cloth 12 inch square
Bay Leaf 1 each
Black Peppercorn 1 teaspoons
Thyme 2 sprigs
Parsley Stem ½ bunch
Garlic 4 cloves
Butchers twine 6” piece
Black Beluga Lentils or any lentil. 1 cup
Vegetable Stock 16 ounces
Sea Salt To Taste
Ground White Pepper To Taste
Quinoa
Red Quinoa ½ cup
Vegetable Stock 1 cup
Sea Salt ¼ teaspoon
Carrot Ginger Coulis
Carrots 2 each (8 ounces)
Fresh Ginger ½ ounce
Vegetable Stock 2 cups
Sea Salt To Taste
Ground White Pepper To Taste
Broccoli
Broccoli 10 ounces
Sea Salt To Taste
Ground White Pepper To Taste
Wild Salmon
Wild Salmon Filets 2 pounds
Extra Virgin Olive Oil 2 tablespoons
Sea Salt To Taste
Ground White Pepper To Taste
Garnish
Chile threads 1/8th ounce
Procedure for Black Beluga Lentils:
- Wash and peel carrot, cut carrot into fine small dice about the size of the lentils, reserve for cooking.
- Wash celery, cut celery into fine small dice about the size of the lentils, reserve for cooking
- Peel onion and cut onion into fine small dice about the size of the lentils, reserve for cooking
- In a small stainless steel sauce pot over medium heat, add extra virgin olive oil and cook carrot, onion and celery slowly without coloring
- While vegetables are cooking make your sachet. Wrap and tie your bay leaf, peppercorns, thyme, parsley and garlic in cheesecloth.
- Once onion is translucent, add lentils, vegetable stock and sachet and bring to a low simmer, season liquid lightly with salt and pepper.
- The lentils will take about 20 minutes to cook.
- Watch them closely and test for doneness prior to 20 minutes. They can turn to a very mushy consistency; I like to leave them a little al dente.
- Once cooked to your liking, strain lentils and let cool on sheet pan.
- Remove sachet and discard
- Lentils can be made up to three days in advance if kept in refrigerator.
Procedure Quinoa:
- In a small sauce pot add quinoa, vegetable stock.
- Bring stock to a simmer and season lightly with sea salt and pepper.
- Cook quinoa about twenty minutes just until they open slightly. I like to leave the quinoa a little al dente, otherwise it can be mushy.
- Stain any liquid remaining and cool quinoa on sheet pan.
- Quinoa can be made up to three days in advance if kept in refrigerator.
Procedure for Carrot Ginger coulis:
- Peel carrot and ginger.
- Slice carrot and ginger in ¼ inch slices.
- Place in small sauce pot and cover with vegetable stock.
- Simmer carrots and ginger until carrot is very soft.
- Puree carrots and ginger with just enough of the vegetable stock to create a smooth sauce.
- Season with sea salt and ground white pepper.
- Strain through fine chinois.
Procedure for broccoli:
- Wash and cut broccoli into florets.
- Steam broccoli for approximately 4 minutes or until al dente.
- Remove broccoli from steamer and season with sea salt and ground white pepper.
Procedure for wild salmon:
- Have your fish butcher scale, remove any bones and cut filets into 6 ounce portions. I like leaving the skin on.
- Season salmon with sea salt and ground white pepper.
- In a large Teflon sauté pan, (or two, do not overload the pan) over medium high heat, add extra virgin olive oil.
- Place skin side down and sauté fish until skin is crispy, approximately 3-4 minutes.
- Flip fish over and sear side for approximately 1-2 minutes depending on thickness and your preference for internal temperature.
- Remove from pan and serve with, black beluga lentils, quinoa, broccoli, carrot ginger coulis and a chile thread garnish.
