How to make it

  • For Potatoes
  • Cover potatoes with cold water in a pot and season liberally with salt. Place over high heat, bring to a boil and cook until tender. Strain and press through a food mill. Incorporate remaining ingredients and season to taste. Set aside and keep warm.
  • For Red Pepper Foam
  • Saute garlic and shallots in olive oil until soft. Add red peppers and cook an additional 5 minutes or until soft. Add white wine and reduce by 2/3. Add chicken stock and reduce by half. Place mixture into a food processor and blitz until smooth. Strain through a fine sieve to remove pepper pulp. Return to heat and add gelatin, mix to dissolve. (Agar Agar can also be used) Place liquid in an iSi whip and charge with one cartridge.
  • For Spinach
  • Saute garlic and shallots in olive oil. Add spinach and wilt, about 30 seconds. Deglaze with white wine and reduce until almost sec. Whisk in heavy cream and season to taste.
  • For Salmon
  • Season both sides of fish liberally, Heat a saute pan over high heat until just smoking. Add about 2 T oil and swirl to coat bottom of pan. Add salmon, presentation side down first. Cook until it begins to caramelize and releases easily from the pan without trying to flip it. Turn the fish over and cook it to your desired doneness.
  • To Serve
  • Place a scoop of buttermilk dill potatoes in the center of a plate. Place salmon on top of potatoes. Surround with creamed spinach. Finish with the red pepper foam on top of the salmon.

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