April 10 2016

Potato Crusted Salmon with Creamy Leek & Garlic Sauce

April is one of my favorite months. Our weather is at its best, we have the Master’s golf tourney, College Basketball final four, NHL playoffs, Baseball’s opening day, and I was born in April. My recipe this month is a customer request, and one of our founding dishes 24 year’s ago. I hope you will enjoy, until next month Bon Appetite!
4 – 7 ounce Salmon Fillet’s
Salt & white pepper
1 / 4 Cup – Flour
1 – Extra Large Egg
1/ 2 Cup – Milk
1 Cup – Canola Oil
2 Cups – Russet Potatoes (Shredded) all water squeezed out
  1.  Pre heat oven to 400*.
  2. In a 10 inch sauté pan, place on stove top burner and turn on High heat.
  3. While pan is getting hot, season salmon with salt and pepper.
  4. Mix egg and milk to make egg wash, dredge top side of salmon in flour only, then in egg wash, then in the shredded potato. Repeat with other three pieces.
  5. Pan should be hot, add the oil to get hot.
  6. Place a piece of potato in oil, and if it pops or starts frying, add two pieces of salmon in potato side down.
  7.  Fry until golden grown.
  8. Pull out and turn flesh side down on cookie sheet. Cook other two pieces and place on cookie sheet. Turn off stove top and place pan on a cool side of stove or away from heat to cool down.
  9. Place salmon in oven and cook 5 minutes or until fish is a medium rare to medium center.
  10. Pull out of oven and let rest.
  11. On four plates, spoon equal amounts of sauce in the middle of the plate, place fish on sauce, and garnish with fresh chopped chives
For the sauce:
          2 ounces – Melted Butter
          1TB. – Fresh chopped garlic
          1 / 4 Cup - Leeks washed (white part only)
          2 ounces – Flour
          1 / 4 Lb. – Cream cheese
          1 Cup – Chicken Stock
          1/ 2 Cup – Heavy Whipping Cream
          Salt &white pepper to taste
  1. In a sauce pot, place on stove top and turn on medium hot heat. Add the butter in and then the garlic and leeks.
  2. Season with the salt and pepper.
  3. Cook until just sweated and soft, but not browned.
  4. Add the flour to make a roux.
  5. Turn heat down, add cream cheese and stir into flour mixture.
  6. Add the chicken stock and stir well as the sauce starts to get thick.
  7. Add the heavy cream and blend together until well incorporated. Pull off stove and let cool down slightly.
  8. Place ingredients in a blender and puree until smooth. Set aside until service.