Ingredients:
4 pieces skin-on King Salmon, scaled at 6oz. each (pin bones removed)
1/c cup thinly sliced shallots
1 lb. organic fingerling potatoes, cut in half and roasted until soft, 30 minutes at 375 degrees
3-4 T. unsalted butter
As needed, good quality olive oil (Da Vero, Sonoma, California is nice, or your preference)
2 T. chopped fresh Thyme
2 T. chopped fresh Italian Parsley
4 cups dark chicken stock, reduced by ¾, yielding one cup
Black Truffle Oil, to taste
2 T. Fresh Black Truffles, to taste
Grape Seed Oil, as needed
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All Recipes
Pan Roasted King Salmon with Caramelized Shallots, Roasted Fingerling Potatoes and Black Truffle Sauce
By Jonathan Harootunian — Cosentino Winery Executive Chef
PAIR WITH
Cosentino 2006 The Novelist
750 ml $18.00 View Details
Procedure for the Salmon:
Heat medium-sized sauté pan with 1 tablespoon butter and grape seed oil. Add salmon skin side down. Baste until flesh side is golden brown, turn over, continue to cook and baste for 3-4 minutes. Remove from pan. Set aside and keep warm until needed.
Procedure for the Shallots and Fingerling Potatoes:
Sauté thinly sliced shallots and roasted fingerling potatoes with thyme and Italian parsley. Adjust with salt and pepper, to taste. Sauté for 2-3 minutes or until shallots are lightly browned. Keep warm and set aside until needed.
Procedure for Black Truffle Sauce:
Warm reduced dark chicken stock with 1-2 tablespoons unsalted butter, chopped black truffles and black truffle oil, to taste. Wisk vigorously to emulsify ingredients. Adjust seasoning with salt and pepper, to taste.
Assembling the Dish:
Spoon shallots and fingerling potatoes in center of plate. Top with salmon. Spoon truffle sauce around fish. Enjoy!
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