Salmon Fillet

Ingredients

*I apologize ahead for the lack of preciseness in these recipes.

Potato Purée

• 4 Yukon gold potato

• 3 Shallots

• Veggie/chicken broth

• Crème fraîche

• Heavy cream

• Kosher salt

Salmon Fillet

• Wild caught salmon

• EVOO

• Butter

• Thyme

• Rosemary

• Kosher salt

Pickled Cucumber

• 50g Rice wine vinegar

• 25g Sugar

• 4g Kosher salt

• European cucumber

Carrots

• 3-color carrots

• EVOO

• Kosher salt

Directions

Make the purée first.

Peel and dice the potato and shallot into cubes. In a sauté pan, sauté the shallots till translucent; then add in potato cubes and sauté for 3-minutes.

Pour the broth till it cover the potatoes are immerse. Scrap the fond and simmer till the potatoes are fully cook.

Once the potatoes are cook, turn the heat off and mix in crème fraîche and heavy cream. Seasoning with salt to taste.

Transfer the mixture into blender and blend till smooth. Pass the purée through mesh strainer and set aside.

Pickle the cucumber.

Use a mandarin or sharp knife slice the cucumber lengthwise into ribbons. Marinate it with rice wine vinegar, sugar and salt.

Roast the carrots.

Clean the carrots and heat up a frying pan. Drizzle the oil and sear the whole carrots on medium heat. Season with kosher salt to taste.

Salmon.

Gently pinch the salmon (skin side up), slice 2-3 marks over the skin. Season with salt. Heat up a non-stick pan and drizzle some olive oil. Sear the salmon, skin side down. Press the salmon for 30-60 seconds. Once the skin is crispy, flip it and sear for about 15s. Take the salmon out and drop in some butter, rosemary, and thyme.

Turn the heat off and put the salmon back in. Basting the salmon with butter quickly and take it out.