Silver Grille Salmon

Saumon en Papillote, Essence de l’Aneth, Rattes
Salmon baked in Parchment, Essence of Fennel, and Fingerling Potatoes

Ingredients:

• Serves 4
• 20 oz. Salmon fillet, cut in darne
• 1 fennel bulb
• 4 shallots
• 1 leek
• 6 mushrooms
• 1 celery root
• 1 pint white wine
• Tarragon, fresh
• Parsley
• 8 oz butter, room temp
• 2 oz Pernod
• Salt, pepper to taste
• Sel de Guerand
• Clarified butter or grapeseed oil
• 4-6 Fingerling Potatoes

Equipment

• 4 sheets parchment
• Pastry brush
• Aluminum foil
• Saute pan
• Knife
• Fillet knife
• Tweezers or needle nose pliers
• Cutting board
• Cooking sheet, or hotel pan
• Food Processor
• Plastic Wrap

Method:
1.Prepare the Pernod Butter. In the bowl of a food processor, place the butter and a few pinches of salt, pulse the butter to lighten and aerate. With the food processor running slowly add the Pernod to emulsify. Check for seasoning and wrap in plastic, form a roulade. Cool to set the butter.

2. Prepare the potatoes. Clean the potatoes thoroughly under cold water. Place in a pan, and cover with cold water. Add 2 Tablespoons of salt, parsley stems, bay leaf, and tarragon stems into the water. On medium heat bring the water to a boil; simmer the potatoes until they can be just pierced with a skewer. Allow to cool in their cooking liquid, peel and slice into _” slices. Reserve

3. Cut the aromatics into julienne. On high heat, sauté the vegetables separately in a small amount of clarified butter. Season with salt and pepper. Deglaze with white wine and reduce till sec. Scrape onto cookie sheet to cool. Repeat for each vegetable, placing them to cool on the sheet pan. When all the vegetables have been sweated off, mix them together thoroughly and adjust the seasoning. Allow vegetables to cool slightly, and snip herbs into the mixture, toss to insure that they are evenly mixed.

4. Cut the Parchment. Fold paper in half, and cut to form a heart shape. Repeat with the other three pieces. Cut the aluminum foil into squares roughly the same size as the parchment.

5. Cut the salmon fillets into four equal sizes or have your fishmonger prepare them.

6. With the pastry brush, brush a thin coating of butter onto one side of each of the four parchment sheets. Lay one sheet of parchment on a flat surface, butter side up. Place a layer of potatoes in the center of one side of the parchment. Place a bed of aromatics on the potatoes. Place a fillet of salmon on the aromatics. Sprinkle the salmon with a few grains of the Sel de Guerand and a turn or two of white pepper. Cut the Pernod butter in slices and place two atop the salmon. Fold the parchment over the salmon and close by rolling around the edges of the case. Repeat with the foil. Repeat with the three remaining fillets.

7. To cook. Place a sauté pan on the stove and allow to get hot. Place the fillets in the pan and place in a 400-degree oven. Salmon is done when the case puffs up. Remove and serve.

Ideas on utilizing the same ingredients for different preparations.

• Smoked salmon with creme fraiche, tarragon, shaved fennel salad
• Warm smoked salmon plate, vinaigrette of olive oil and lemon, crisp vegetables, and fingerling potatoes
• Fennel marinated salmon, scented with pernod, tarragon sauce
• Poached salmon, braised fennel, fingerlings a l’anglaise, tarragon beurre blanc
• Shallow poached salmon, Bearnaise, potatoes braised with fennel, shallots and mushrooms
• Whole roast salmon stuffed with aromatics, fingerling whipped potatoes, its own juices
• Grilled salmon steak with a warm fennel slaw
• Butter roasted salmon, with a fennel emulsion and lemon oil

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