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Entreé

Baked Salmon Royale

Baked Salmon Royale Image
Serves 4
Preheat oven to 280ºF
INGREDIENTS

TRUFFLED CAULIFLOWER PUREE

  • 2 T Butter (Unsalted)
  • 1 Shallots, chopped
  • 1 lb Cauliflower, cored and cut into small florets
  • 1 c Heavy Cream
  • ½ t Kosher Salt
  • ½ t Ground White Pepper
  • 1 T White Truffle Oil

SAUTéED SWISS CHARD

  • 1 T Olive Oil
  • ½ Onion
  • 2 clvs Garlic
  • 1 ½ lb Swiss Chard, about 1 large bunch, cut into strips
  • 1 ½ t Kosher Salt
  • 1 ½ t Ground White Pepper

BAKED SALMON

  • 1 c Panko Breadcrumbs
  • 1⁄3 lb , very finely chopped
  • 1⁄3 c Horseradish Sauce
  • 1⁄3 c Olive Oil, divided
  • ½ t Ground White Pepper
  • 4 Salmon Filet, 6 oz each

BEURRE BLANC

  • ½ lb Butter (Unsalted), divided
  • 1 Shallots, finely diced
  • 1 stalk Celery, sliced
  • ½ Leek, cleaned and sliced
  • ½ c Dry White Wine, Chardonnay is recommended
  • ½ c Fish Stock
  • ½ c Heavy Cream
  • 1 ½ t Kosher Salt
  • 1 ½ t Ground White Pepper

SERVICE

  • Chives, chopped
INSTRUCTIONS

FOR THE TRUFFLED CAULIFLOWER PUREE

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

FOR THE SAUTéED SWISS CHARD

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

FOR THE BAKED SALMON

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

FOR THE BEURRE BLANC

  1. Cut butter into tablespoons. Reserve 2 tablespoons; set remaining butter aside. 
  2. Heat the reserved 2 tablespoons butter over medium heat.
  3. Sauté the shallot, celery and leek for 2 minutes.
  4. Add the wine and fish stock. Simmer until reduced by 2/3, about 10 minutes.
  5. Add heavy cream and simmer until mixture is reduced by 1/3.  
  6. 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.
  7. Season with salt and white pepper. 
  8. Strain mixture through a fine-mesh sieve into a bowl.
  9. Keep warm until ready to serve.

FOR THE SERVICE

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

This entreé has been found at Royal Court. The Baked Salmon Royale has been offered on the Royal Court menu.

Source: Fish Extender Recipe Collection

Created 2024-02-02 08:59:19 – Last Modified 2024-02-12 13:17:42