Back to:  Recipe HomeFish/Seafood Recipes Printable View
New Zealand King Salmon
with Barley, Fall Vegetables
and Port Reduction
Makes 4 Servings
Ingredients
* FOR THE PORT REDUCTION:
*2 cups port
*2 tablespoons sherry vinegar
*2 tablespoons sweet soy
*Salt and pepper
*1/4 cup extra virgin olive oil
* FOR THE BARLEY & VEGETABLES:
*3 ounces butter
*1 shallot, chopped
*2 cloves garlic, chopped
*1/2 cup onion, diced
*1/2 cup celery root, diced
*1/2 cup carrots, diced
*3/4 cup barley
*4 cups duck stock
*Bouquet garni of bay leaf, thyme sprigs and black peppercorns
*Watercress
*English peas
*Salt & pepper
* FOR THE FISH:
*4 6-ounce New Zealand King Salmon fillets
*Salt and pepper
Instructions
1For the port reduction, place port, sherry vinegar, sweet soy, salt and pepper in saucepot and reduce until syrupy. Chill and blend in approximately 1/4 cup extra virgin olive oil.
2Heat butter in a skillet and sweat the shallots and garlic. Add diced onions, celery root and carrots and continue to saute. Add barley, duck stock and bouquet garni. Let simmer for 45 minutes.
3Season salmon fillets with salt and pepper. Sear on both sides until medium-rare.
4When barley is finished, remove bouquet garni and let stand. Toss in watercress and English peas. Mix in 1/2 cup of port reduction. Season to taste with salt and pepper.
5Portion onto 4 plates. Place New Zealand King Salmon on top and serve.
Source
Executive Chef & Partner Mark Monette, The Flagstaff House Restaurant, Boulder, CO