Steam-roasted Wild Salmon
Chef Jonathan Chovancek, Bittered Sling
Published Thursday, October 22, 2015 1:00PM PDT
Last Updated Thursday, October 22, 2015 2:05PM PDT
Steam-roasted Wild Salmon
Celery Root, White Bean and Idiazabal Gratin
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- 1 side wild salmon, cleaned, bones removed, and divided into 4 x 120g portions
- 1.5 kg celery root
- 2 cups Great Northern white beans, cooked with 1cup cooking liquid reserved
- 1 cup Idiazabal cheese, grated
- 2 shallots. finely minced
- 2 cloves garlic, sliced thin
- 1 bay leaf
- 2 Tbsp finely sliced chives
- 2 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- 3 Tbsp cold, unsalted butter
- salt, pepper and chilies to taste
- cold pressed sunflower seed oil for sautéing
Preheat the bottom oven to 330º F.
In a medium saucepan over medium heat, slowly sauté the shallots with the bay leaf until the shallots smell sweet and are translucent. Add the garlic and red wine vinegar and cook until the liquid is reduced in half.
Add the white beans and cooking liquid, season aggressively with salt, pepper and chilis. Remove from heat and reserve.
Cut the skin from the celery root and reserve for a stock another day and another recipe. Using a sharp mandolin, slice the celery root into 2mm slices and place into a large bowl. Pour the reserved bean mixture over the celery root and toss to coat with the chives.
Grease a medium size casserole pan with butter and layer the celery root mixture evenly. Cover with parchment paper and aluminum foil to seal the top and roast in the bottom oven for 45 minutes.
Remove the casserole from the oven and carefully remove the foil and parchment, being mindful of the steam escaping. Check the tenderness of the celery root with a small knife; it should be soft and give way easily.
Set the upper oven to broil and lower oven to 200º F.
Cover the top of the casserole with the grated cheese and place under the broiler until the cheese is melted, lightly browned and caramelized. Remove from the oven and top with a good 3-4 turns of a pepper mill. Place the casserole in the bottom oven to keep warm. Turn off the broiler and set the top oven to 200º F.
On the stovetop, heat a medium sized, ovenproof sauté pan over medium heat and lightly coat with sunflower oil. As you see the heat rise off the pan, season the fish to your preference and lay each piece gently into the pan. Add the butter to the pan and baste the fish as the butter bubbles and melts. Give the fish a little shake in the pan to release any sticking proteins. Place the pan in the top oven for 5-10 minutes or until the fish has a gentile firmness.
Remove both the casserole and salmon from the oven and serve both with a lightly dressed seasonal green salad.