Wild Salmon by Chef Proprietor Paul Ferzacca

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:

  1. Wash and peel carrot, cut carrot into fine small dice about the size of the lentils, reserve for cooking.
  2. Wash celery, cut celery into fine small dice about the size of the lentils, reserve for cooking
  3. Peel onion and cut onion into fine small dice about the size of the lentils, reserve for cooking
  4. In a small stainless steel sauce pot over medium heat, add extra virgin olive oil and cook carrot, onion and celery slowly without coloring
  5. While vegetables are cooking make your sachet.  Wrap and tie your bay leaf, peppercorns, thyme, parsley and garlic in cheesecloth.
  6. Once onion is translucent, add lentils, vegetable stock and sachet and bring to a low simmer, season liquid lightly with salt and pepper.
  7. The lentils will take about 20 minutes to cook.
  8. 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.
  9. Once cooked to your liking, strain lentils and let cool on sheet pan.
  10. Remove sachet and discard
  11. Lentils can be made up to three days in advance if kept in refrigerator.

Procedure Quinoa:

  1. In a small sauce pot add quinoa, vegetable stock.
  2. Bring stock to a simmer and season lightly with sea salt and pepper.
  3. 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.
  4. Stain any liquid remaining and cool quinoa on sheet pan.
  5. Quinoa can be made up to three days in advance if kept in refrigerator.

Procedure for Carrot Ginger coulis:

  1. Peel carrot and ginger.
  2. Slice carrot and ginger in ¼ inch slices.
  3. Place in small sauce pot and cover with vegetable stock.
  4. Simmer carrots and ginger until carrot is very soft.
  5. Puree carrots and ginger with just enough of the vegetable stock to create a smooth sauce.
  6. Season with sea salt and ground white pepper.
  7. Strain through fine chinois.

Procedure for broccoli:

  1. Wash and cut broccoli into florets.
  2. Steam broccoli for approximately 4 minutes or until al dente.
  3. Remove broccoli from steamer and season with sea salt and ground white pepper.

Procedure for wild salmon:

  1. Have your fish butcher scale, remove any bones and cut filets into 6 ounce portions.  I like leaving the skin on.
  2. Season salmon with sea salt and ground white pepper.
  3. In a large Teflon sauté pan, (or two, do not overload the pan) over medium high heat, add extra virgin olive oil.
  4. Place skin side down and sauté fish until skin is crispy, approximately 3-4 minutes.
  5. Flip fish over and sear side for approximately 1-2 minutes depending on thickness and your preference for internal temperature.
  6. Remove from pan and serve with, black beluga lentils, quinoa, broccoli, carrot ginger coulis and a chile thread garnish.

2013-09-20-12.58.271