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New Zealand King Salmon
with Barley, Fall Vegetables
and Port Reduction
with Barley, Fall Vegetables
and Port Reduction
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
| 1 | For 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. |
| 2 | Heat 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. |
| 3 | Season salmon fillets with salt and pepper. Sear on both sides until medium-rare. |
| 4 | When 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. |
| 5 | Portion onto 4 plates. Place New Zealand King Salmon on top and serve. |
Source
Executive Chef & Partner Mark Monette, The Flagstaff House Restaurant, Boulder, CO