Olive Oil Poached Salmon with Pomegranate Spiced Cider Jus, Baby Brussels Sprouts and Sunchoke Puree
TIME TO TABLE: 45 MINUTES PREP, 1 HOUR 15 MINUTES COOKING
Makes 6 servings.
Pomegranate Spiced Cider Jus
1 cup pomegranate juice
1 quart fresh apple cider
1 cinnamon stick
3 whole cloves
20 black peppercorns
2 teaspoons orange zest, from about 1/2 orange
2 tablespoons unsalted butter
½ cup heavy cream
Salt to taste
½ lb. fresh sunchokes, peeled
5 tablespoons unsalted butter
¼ cup heavy cream
1 tablespoon crème fraîche
Salt and pepper to taste
½ lb. baby Brussels sprouts, ends trimmed, blanched and cut into quarters
¼ cup sliced blanched almonds, toasted until golden brown
1 tablespoon unsalted butter
Salt and pepper to taste
Olive Oil Poached Salmon
6 6-8 oz. salmon fillets, boneless and skinless
6 cups extra virgin olive oil
1 sprig fresh rosemary
2 sprigs fresh thyme
1 tablespoon kosher salt
Fleur de sel (or high quality sea salt) to taste
½ cup pomegranate arils for garnish
Pomegranate Spiced Cider Jus:
Combine the pomegranate juice, apple cider, cinnamon stick, cloves, peppercorns and orange zest in a medium pot and reduce over medium-low heat to 1/2 cup. Pour the mixture through a fine-mesh strainer, discard the spices and zest, and return the reduced cider to the pot.
Add the butter and heavy cream, whisking to combine. Add salt to taste. Using a hand-held immersion blender, blend until light and foamy. Cover to keep warm, and set aside.
Pre-heat oven to 220°F. Bring a large pot of salted water to a boil, then add the sunchokes and cook until fork tender. Drain the sunchokes, and transfer them to a baking sheet. Place in a warm oven and allow to dry.
Meanwhile, in a small saucepan, bring butter and heavy cream to a simmer over medium-low heat. Transfer the dried sunchokes and crème fraîche to the bowl of a food processor. With the machine running, add the hot butter and cream mixture, and continue mixing until the puree is smooth and creamy. Season to taste with salt and pepper.
Over medium heat, cook butter until it begins to brown. Add Brussels sprouts and almonds. Cook until heated through. Season with salt and pepper.
Olive Oil Poached Salmon:
Using a large Dutch oven or stockpot over low heat, bring olive oil up to 160° F. Add the rosemary, thyme, and kosher salt. Carefully place the fillets into the hot oil. Make sure the oil completely covers the fillets, adding more oil if needed. Slowly poach until the center of each salmon fillet reaches 115° F (about 12 to 15 minutes).
Gently remove the fillets, and season each portion with fleur de sel or another high quality sea salt. Place a portion of the sunchoke puree in the center of each plate, making a well with the back of the spoon. Spoon the Brussels sprouts mixture into the well, and place a salmon fillet on top.
Re-froth the pomegranate spiced cider jus, and skim the foam from the top. Spoon the foam around the plate. Garnish with fresh pomegranate arils.
Nutrients per Serving (1 6-oz. salmon fillet, 1 tablespoon sunchoke puree, 3 to 5 Brussels sprouts): 605 calories (313 calories from fat), 41g protein, 35g total fat (14g saturated), 32g carbohydrates, 2g dietary fiber, 166mg cholesterol, 8g total sugars, 192mcg vitamin A RE, 11mcg vitamin D, 116mg sodium, 1124mg potassium, 30mg vitamin C.