King Salmon, Wisconsin Asparagus, Chanterelles & Dungeness Crab Butter

Joined Feb 21, 2009
4 x 170grm/6oz Wild King Salmon Fillets
8pc Dungeness Crab Leg Meat
2pc. Baby Romaine Lettuce.
12pc. Organic Wisconsin Asparagus
115grm/4oz Chanterelles 115grm/4oz Fava Beans
1tsp Chopped Truffle 130ml/4floz Chicken Stock 115grm/4oz Unsalted Butter
4 Sprigs of Thyme
170grm/6oz Unsalted Butter 30ml/1floz White Wine
2ea. Small Shallots
6 Chervil Stalks
30ml/1floz Double/Heavy Cream
The juice of half a lime 28grm/1oz Chopped Chives 1 Beefsteak Tomato (concasse)



Wash and trim the lettuce. Blanch and refresh, then cut in half-length wise through the stem. Peel and trim the asparagus, blanch and refresh. Trim the asparagus to a length of three inches. Blanch refresh and peel the fava beans.
To make the butter sauce, chop and sweat half the shallots with the chervil stalks. Add the white wine and reduce by two thirds. Add the cream and reduce by one third more. Gradually add in the butter, strain adjust the seasoning and accent with a touch of lime juice. Strain the butter sauce.
To Finish.
Sear the salmon and then finish the cooking process in the oven preheated to 200º F / 95º C. Season and braise the lettuce. Saute the fava beans and asparagus, glaze with the chicken stock and butter, and finish with the chopped truffles. Sautàƒ© the remaining shallot with the chanterelles. Warm the butter sauce, season the crab meat and combine the two, finish the sauce with the tomato concasse and chopped chivesà¢â‚¬¦ garnish with thyme.
King Salmon
The king salmon season in North America runs from July through early Autumn. The king is a pastel orange in color, pale in comparison to it farm raised color fed relative. Another distinguishing feature is the growth layers are wider than farm raised due to its natural slower growth rate.

King Salmon will cost almost twice as much as farm raised, but the taste is worthy of the extra cost. If your cash is an issue, serve a five or six ounce piece to help bring this superior fish back in to your budget.

Wine Pairing

In the Alsace region of Northern France and Southern Germany, salmon is traditionally paired with the noble Riesling Grape. I know sometimes the fun of food and wine pairing is trying different flavors and textures with different foods from all over the world but lets be honest Riesling and salmon is a killer combo!

The natural acidity of the Riesling grape works very well with the high fat content of salmon. The unique part of Riesling is its natural residual sugar content, which not only makes for a great and interesting wine but its sweetness highlights the flavor of the fish.

The German versions of these wines tends to be a bit more mineraly. Alsace is known for a dryer style but as always individual producers dictate the final product. Some of my favorite producers are Joh. Jos.Prm, Balthasar Ress, Dnnhoff, Domaine Zind-Humbrecht, Domaine Schlumberger. But as long as I own a couple of bottles I think I can recommend this stellar version Trimbach "Clos Ste Hune" .
Steve Lande
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