16 oz. Chilean salmon loin, boneless, skinless, center cut portions, 4 ounces each
2 qt. Water
1 pt. White Wine
1 ea. Lemon (zested, cut in half and juiced, then sliced in 1/4ths., lengthwise)
3 oz. Salt, kosher
8-10 ea. Black peppercorns
Sweet Peas, Radish, Caviar:
12 oz. Sweet Peas, fresh or frozen
12 oz. French breakfast radish or red radish, split into halves and quarters
2 oz. Olive Oil
1 tsp. Lemon zest
1 tsp. Chives, thinly sliced
3 oz. Poaching liquid (or water)
Salt and fresh cracked black pepper to taste
1 oz. Caviar, farmed Osetra
medium-sized pot, medium sized sauté pan with lid, thermometer, slotted spoon, stainless steel bowls, slotted spatula
Method of Preparation
Prepare poaching liquid by placing water, white wine, lemon quarters (leftover lemons from zesting and juicing), salt and peppercorns in large stainless steel pot and bring to a simmer. Reduce heat to 160 degrees F., add Chilean Salmon fillets and poach for approximately 10 minutes until internal temperature of 128-130 degrees F.
While salmon is poaching, rinse the peas and radish. Place olive oil in medium sized sauté pan and bring to medium heat. Add peas and radish and stir. Season with salt and pepper. Reduce heat to low and cover with lid, let cook for five minutes.
Turn off heat, add lemon zest, chives, and poaching liquid (or water) to peas and radish, stir and season with salt and pepper to taste.
To serve, spoon 2-3 ounces of sautéed peas and radish along with a tablespoon of liquid on to a plate. Top with one portion of poached salmon. Spoon ¼ ounce dollop of caviar onto top of filet.
Optional Garnish: we like to garnish with herb flowers
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 firstname.lastname@example.org