1 hour | Serves 4 | Ingredients | Equipment | Preparation
Ingredients
Salmon Ingredients:
20 oz. Chilean salmon, fresh or frozen, boneless, skin removed, fat line removed
3 oz. Egg whites from x3 large eggs
½ Cup Heavy whipping cream
1 oz. Shallot, about 1 each, minced
1 tsp. Garlic, about one clove, minced
1 tsp. Black pepper, coarsely ground
1 tsp. Caraway, finely ground
2 tsp. Sweet smoked paprika
2/3 c. Panko
2 tsp. Salt, kosher
Poaching liquid:
2 qt Water
3 oz. Salt, kosher
1 oz. Sugar, granulated
Zest from one lemon
Mushroom cream sauce:
1.5 oz. Butter
3.5 oz. Shallots
3 oz. Vermouth, dry
9 oz. White button mushrooms
3 Cups Heavy whipping cream
1.5 tsp. Caraway, finely ground
1 tsp. Nutmeg, grated
1.5 tsp. Salt, kosher
Pinch. Black pepper, finely ground (to taste)
16ea. Chives for garnish (approximately ¼ bunch, rinsed and patted dry)
16ea. Dill Sprigs for garnish (approximately ¼ bunch, rinsed and patted dry)
16ea. Flat Leaf Parsley for garnish (approximately ¼ bunch, rinsed and patted dry)
Equipment
Food processor, medium sized bowl, scale, cooking spray, large pot (for poaching), medium sized pan (for sauce), thermometer, slotted spoon, rubber spatula
Method of Preparation
Transfer boneless, skinless salmon to the food processor. Add egg whites and cream and pulse for 10-15 seconds. Don’t over blend, keeping some texture is ideal.
Transfer salmon mix to a bowl and fold in the rest of the salmon ingredients with a spatula.
With cooking spray grease two large plates. Begin to form the salmon into 1 – 1½ ounce portions. Using hands, pack and roll them into balls.
Prepare poaching liquid. Combine water, salt, sugar, zest and (optional) spices in a pot. Keep the bath temp between 130-140 °F. Once up to temp add all the meatballs.
Monitor the temp and cook until the core temp of 131 °F / 55 °C is reached. While they are cooking prepare cream sauce.
Prepare the mushroom cream sauce. Slice mushroom tops into sixteenths.
On medium-high heat melt butter and add minced shallots. Sweat the shallots until translucent and deglaze with vermouth. Reduce by half and add the mushrooms and cream.
Add caraway, nutmeg, salt and pepper and simmer over medium heat until sauce is reduced roughly by 25%.
Once sauce is reduced, add chives, dill, and parsley. Option: save some of the herbs for garnish. Using a slotted spoon transfer meatballs to the sauce.
To serve, pair salmon meatballs with rice or egg noodles. ENJOY!
Options: Serve with steamed Jasmine Rice, garnish with Salmon roe Ikura
All our Salmon recipes utilize widely available ingredients that are often prepackaged for safety and hygiene, are easy to prepare, nutritious, and delicious. If you have questions email us at information@chileansalmon.com