Fish Wolfgang Puck's Roasted Salmon With Herb Crust Recipe
Ingredients
| Onion | 1 Medium, chopped (FOR THE TOMATO FONDUE:) | |
| Garlic | 6 Clove (5gm), minced (FOR THE TOMATO FONDUE:) | |
| Extra virgin olive oil | 1 Tablespoon (FOR THE TOMATO FONDUE:) | |
| 3 pounds ripe tomatoes, peeled, seeded, and chopped | ||
| Dry white wine | 1/4 Cup (16 tbs) (FOR THE TOMATO FONDUE:) | |
| Tomato Paste | 1 Tablespoon (FOR THE TOMATO FONDUE:) | |
| Parsley | 2 Tablespoon, finely chopped (FOR THE TOMATO FONDUE:) | |
| Basil leaves | 3 Tablespoon, chopped (FOR THE TOMATO FONDUE:) | |
| Potatoes | 3 Large, quartered (FOR THE POTATO PUREE:) | |
| 1/2 cup fresh basil leaves, blanched in boiling water for 5 seconds and cooled in ice water | ||
| Extra virgin olive oil | 1 Tablespoon (FOR THE POTATO PUREE:) | |
| Milk | 1 2/3 Cup (16 tbs) (FOR THE POTATO PUREE:) | |
| Dry bread crumbs | 3/4 Cup (16 tbs) (FOR THE ROASTED SALMON:) | |
| Horseradish | 4 Tablespoon, grated (FOR THE ROASTED SALMON:) | |
| Chopped parsley | 3 Tablespoon (FOR THE ROASTED SALMON:) | |
| Extra virgin olive oil | 1 Tablespoon (FOR THE ROASTED SALMON:) | |
| Salmon fillets | 6 Ounce, skinned (FOR THE ROASTED SALMON:) | |
| 6 basil sprigs for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Preheat oven hot to 500°F
MAKING
2) Make the fondue: In a skillet heat olive oil and cook the onion and garlic over moderately low heat. Cover and cook for 5 minutes till soft.
3) Add tomatoes, wine, and tomato paste. Boil the mixture and simmer for 20 minutes till the sauce thickens.
4) Add herbs, salt and pepper to taste.
5) Pour the mixture into a food processor or blender, and puree until smooth.
6) Make the potato puree: In a saucepan heat salted water and combine the potatoes, bring to a boil, and simmer till tender.
7) In a blender add basil with oil and 3 tablespoons of the milk. Puree the mixture.
8) Drain potatoes and pass through a food mill.
9) Add milk, basil puree, salt and pepper.
10) Keep the potatoes warm in a double boiler.
11) Make the roasted salmon: In a bowl add horseradish and herb mixture. Toss the mixture.
12) Season salmon with salt and pepper to taste. Pat one-sixth of the herb mixture on top of each piece.
13) Drizzle oil over the crumbs.
14) In a shallow baking pan place the fillets and roast in oven for 8 to 10 minutes till cooked through.
15) Pour the potato puree evenly at center of six plates and place salmon on top.
SERVING
16) Spoon the tomato fondue around the fish. Garnish each plate with basil sprig.
TIPS
The tomato sauce can be prepared in advance, stored covered and chilled, and then reheated.
1) Preheat oven hot to 500°F
MAKING
2) Make the fondue: In a skillet heat olive oil and cook the onion and garlic over moderately low heat. Cover and cook for 5 minutes till soft.
3) Add tomatoes, wine, and tomato paste. Boil the mixture and simmer for 20 minutes till the sauce thickens.
4) Add herbs, salt and pepper to taste.
5) Pour the mixture into a food processor or blender, and puree until smooth.
6) Make the potato puree: In a saucepan heat salted water and combine the potatoes, bring to a boil, and simmer till tender.
7) In a blender add basil with oil and 3 tablespoons of the milk. Puree the mixture.
8) Drain potatoes and pass through a food mill.
9) Add milk, basil puree, salt and pepper.
10) Keep the potatoes warm in a double boiler.
11) Make the roasted salmon: In a bowl add horseradish and herb mixture. Toss the mixture.
12) Season salmon with salt and pepper to taste. Pat one-sixth of the herb mixture on top of each piece.
13) Drizzle oil over the crumbs.
14) In a shallow baking pan place the fillets and roast in oven for 8 to 10 minutes till cooked through.
15) Pour the potato puree evenly at center of six plates and place salmon on top.
SERVING
16) Spoon the tomato fondue around the fish. Garnish each plate with basil sprig.
TIPS
The tomato sauce can be prepared in advance, stored covered and chilled, and then reheated.
Chef
