Mushroom Crusted Salmon
- tbsp Porcini powder
- 1 cup Puffed quinoa
- 1 cup Butter, room temperature
- 1 tsp Salt
- 1 tbsp Truffle paste
- 2 Portions fresh salmon
- 2 cups Brussels sprout leaves
- 1 tbsp Extra virgin olive oil
- Salt, to taste
- 1/8 tsp Sherry vinegar
- 1/8 tsp thyme leaves, picked
- 1 lb Arborio rice
- 1 1/4 Onion, brunoise cut
- 4 cups Vegetable broth
- 2 tbsps Grapeseed oil
- 1/2 tsp Salt
- 1/4 cup Pecorino romano
- 2 tbsps Butter
- 1 1/2 tsps Squid ink
- 1/4 cup White wine
- Fresh black pepper, to taste
- 1 Fresh truffle
Mushroom Crusted Salmon
In a mixing bowl combine Porcini powder, quinoa, cup butter, tsp salt and truffle paste and mix until they are well-combined. Set a piece of parchment paper on a flat work surface and place butter mixture on the parchment, Place another piece of parchment over the butter mixture and using a rolling pin, flatten the butter mixture until its approximately 1/8 of an inch think and refrigerate. Preheat oven to 400f.
Once the butter is completely cool, cut the butter to the size of the piece of salmon you are working with. Remove the parchment and place on top of the salmon. Bake salmon for 5-7 minutes or until golden brown.
Charred Brussels Sprout Leaves
In a mixing bowl, toss the Brussels sprout leaves with salt and olive oil.
Grill the leaves until they become slightly charred, remove from grill, and cool completely.
In a medium pot, bring the stock and 4 cups water to a simmer. Keep the stock mixture hot. In a large Dutch oven or heavy-bottomed pot, over medium-high temperature, heat the olive oil. Add the onion and season with 1/4 teaspoon salt and some black pepper. Cook, stirring occasionally, until softened, 4 minutes. Stir in the rice and season with 1/4 teaspoon salt. Add the white wine and cook, stirring, until mostly evaporated, 1-2 minutes. Stir in the squid ink, then quickly ladle in 1 cup of the stock mixture. Cook, stirring constantly, until all the liquid is almost absorbed, 2-3 minutes. Repeat 7 more times, or until all of the liquid has been added, and the rice is tender, and moistened but not soupy.
Stir in the butter and cheese and turn off the heat. Taste and adjust the salt and pepper as needed, or add up to 1 teaspoon more squid ink to reach the desired concentration of color.
Distribute the risotto among individual bowls, place the salmon over the rice. Garnish with the charred Brussels sprout leaves, and shaved truffle.
Pair with 2017 Domaine Serene, 'Evenstad Reserve' Pinot Noir. This is our flagship wine and a benchmark blend of all of our vineyards. This vintage exudes dark fruit components, with cherry compote and blackberry bursting from the glass, layered with lovely hints of cedar and leather. On the palate a harmonious balance of structure and velvety tannins interplays with bright acidity. This elegant Pinot Noir is a classic complement to local salmon, a dish enhanced all the more by its earthy, umami mushroom flavors and opulent accompaniments. This wish will be featured this Spring at the Clubhouse in our 45th Parallel, Oregon’s premier food and wine tasting experience.