Seared Salmon on Summer Risotto Cake with Sautéed Spinach, Potato Chips and Fennel Four Ways
|Seared Salmon on Summer Risotto Cake with Sautéed Spinach, Potato Chips and Fennel Four Ways |
2 salmon filets, skin on (6 oz.)
2 cups Arborio Rice
1 portobello Mushroom - medium dice
1 Roma tomato - medium dice
1 cup lump crabmeat
1 cup fresh spinach
1 red skin potato, thinly sliced
3 fennel bulbs
1 1/2 cups extra virgin olive oil
1/2 cup vegetable oil
1 T fennel seed
Salt/pepper to taste
1 cup white wine
2 cups chicken stock
1 small onion, medium dice
3 basil leaves, chiffonade
Over a low flame, large dice 2 fennel bulbs in one cup extra virgin olive oil approximately 15 minutes (don't allow fennel to brown). Season. When soft, remove fennel from oil, and puree in blender. Set puree and oil aside.
Medium dice one small onion, and sweat in 1/4 cup vegetable oil. Season. After 5 minutes add rice, coating completely with oil. Season again. After 2 minutes add wine. Continue to stir. When wine is absorbed, add stock in 4 oz. increments, stirring until liquid is absorbed and rice is al dente. Add tomato, crab, mushroom and basil. Season. Stir and cover.
Form mixture into a cake five inches in circumference, and fry in one tablespoon olive oil. Turn after three minutes. Allow both sides to brown nicely. Blot with paper towel.
Heat 2 tablespoons oil. Thinly slice potato, and fry until golden brown. Remove to paper towel and lightly salt. Set aside.
Heat 2 tablespoons fennel oil in a skillet. Sauté spinach until wilted. Season and set aside.
Cut remaining fennel bulb into thin slices, and season. Toss remaining olive oil (save 2 tablespoons). In a 350 degrees Fahrenheit oven, roast fennel until lightly browned (approximately 15 minutes). Remove from oven and set aside.
Season filets with salt, pepper and ground fennel. In a hot skillet, pour remaining 2 tablespoons olive oil. Place salmon in, skin down, and cook 3 minutes or until crisp. Turn and cook another 2 minutes. Remove and keep warm.
Place risotto cake on plate and top with spinach. Place salmon, skin side up, atop spinach. Top with half the fennel confit, and drizzle with fennel oil. Place two potato chips in a "V" shape in the confit. Arrange roasted fennel, and drizzle more oil around plate.
Joncarl's Corner - Vol. 5.3
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