HomeFish Baked Salmon Royale

Baked Salmon Royale

Posted in : Fish on by : Daphne


— Truffled Cauliflower Puree —2 tablespoons unsalted butter1 shallot, chopped1 pound cauliflower, cored and cut into small florets1 cup heavy cream1/2 teaspoon coarse salt1/2 teaspoon freshly ground white pepper1 tablespoon white truffle oil— Sautéed Swiss Chard —1 tablespoon olive oil1/2 small onion2 cloves garlic1 1/2 pounds Swiss chard (about 1 large bunch), cut into strips1/2 cup dry white wine (such as Chardonnay)1 1/2 teaspoons coarse salt1 1/2 teaspoons freshly ground white pepper— Baked Salmon —1 cup panko (Japanese bread crumbs)1/3 pound smoked salmon, very finely chopped1/3 cup prepared horseradish1/3 cup plus 2 teaspoons olive oil, divided1/2 teaspoon coarse salt1/2 teaspoon freshly ground white pepper4 (6-ounce) filets salmon— Beurre Blanc —1/2 pound (2 sticks) unsalted butter, divided1 shallot, finely diced1 celery stalk, sliced1/2 leek, cleaned and sliced1/2 cup dry white wine1/2 cup fish stock1/2 cup heavy cream1 1/2 teaspoons coarse salt1 1/2 teaspoons freshly ground white pepperFreshly chopped chives, optional


— For the truffled cauliflower puree —

Heat butter in a large stockpot over medium heat. Sauté shallot until translucent, then add cauliflower florets, cream, salt and pepper. Stir to combine.
Cover pot and bring mixture to a boil. Reduce heat, and simmer, covered, until the cauliflower is soft, about 10 minutes. Add salt and white pepper; stir in truffle oil.
Transfer mixture to a blender. Blend until smooth and creamy.

— For the sautéed Swiss chard —

Heat oil in a large skillet. Add onion and garlic, and sauté until fragrant. Add the Swiss chard and sauté until slightly wilted, about 4 minutes.
Add the wine, salt and pepper; simmer until wine is reduced and Swiss chard is tender-crisp, about 5 minutes.

— For the baked salmon —

Preheat oven to 280°F.
Combine panko, smoked salmon, horseradish, 1/3 cup olive oil, salt and pepper in a medium bowl. Stir until breadcrumbs absorb oil and mixture is combined.
Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Sear salmon on both sides, about 2 minutes per side. Cool to room temperature. Evenly distribute panko mixture among the tops of the salmon filets.
Bake salmon for 15 to 20 minutes, or until crust is golden and salmon is just cooked through.

— For the beurre blanc —

Cut butter into tablespoons. Reserve 2 tablespoons; set remaining butter aside.
Heat the reserved 2 tablespoons butter over medium heat. Sauté the shallot, celery and leek for 2 minutes. Add the wine and fish stock. Simmer until reduced by 2/3, about 10 minutes. Add heavy cream and simmer until mixture is reduced by 1/3.
Turn heat to low. Whisk remaining butter into wine mixture, one piece at a time, allowing each piece to melt fully before adding the next one. Season with salt and white pepper.
Strain mixture through a fine-mesh sieve into a bowl. Keep warm until ready to serve.

— To serve —

Spoon truffled cauliflower puree onto the center of a plate and top with sautéed Swiss shard. Place a piece of salmon over the Swiss chard, then drizzle with beurre blanc. Garnish with fresh chives, if desired.