Crispy Skinned Salmon with Lobster Mashed Potatoes and Pinot Noir Glaze
4 6-oz portions of salmon, skin on ( scaled)
2 cups mashed potato
1/4 cup sour cream
2 Tbsp Chopped Green Onions or Chives
2 Tbsp Cooked Bacon Coarsely Chopped
2 Tbsp Chopped Lobster Meat
Cracked Pepper and Salt
1 cup reduced veal stock (or commercial demi glaze in a pinch)
3-4 pieces dried mushrooms, soaked in 1/4 cup warm water
1 Tbsp minced shallots
1 cup red wine
2 oz hard butter
To prepare the lobster mashed potatoes:
After mashing the cooked potatoes, stir in the sour cream, lobster meat, green onions and bacon. Season to taste with cracked pepper and salt. Adjust consistency with additional sour cream to achieve a mash that will hold its shape but not become runny. These can be prepared in advance and re-heated in the microwave.
To prepare the salmon:
Preheat a non-stick pan with oil to just below the smoke point, add salmon, skin side down, reduce the heat on the pan and cook on the skin for 6 minutes. Season the top of the fish and turn for two minutes on the flesh side to complete cooking. The fish should be just “center warm” upon completion.
To prepare the sauce: Plating:
Saute shallots, with 1 tsp butter until translucent. Add red wine, reduce by half. Add mushrooms and liquid, reduce by half. Add veal stock and reduce, while skimming until sauce is concentrated. Add hard butter and whisk to emulsify. Season to taste.
Ideally, this can be presented in large flat bowls. Position a 1/4 of the mashed potatoes in the center of the bowl. Place salmon fillet on top with the crisp skin up, season the top of the skin with sea salt. Drizzle 1/4 of the sauce around the base of the plate. Garnish with fresh thyme or chives.
Source: Chef Alan Crosby, White Point Lodge
