4 - 6 oz. Salmon Fillets
3 - Large. Yukon gold potatoes
1/2 - bottle chardonnay
1/2 - Qt heavy cream
2 - Large. Shallots
5 - Thyme sprigs
2 - head of Fennel
Extra Virgin Olive Oil
Kosher Salt
Freshly ground pepper
Juice from one lemon
Clean the blood from the Salmon and season fillets with salt & peeper. Wash potatoes then shred
them with a cheese grater. Squeeze the water out with your hands and manipulate them into 4 pancakes,
shaped like a galette.
Preheat oven to 350*
In large saute' pan, cover the bottom with olive oil and heat until lightly smokes. Add the 4 galettes
(potatoes) and cook until golden brown on both sides. Then put into oven for 5 minutes to finish the
cooking.
In another skillet put olive oil and Salmon in it on high heat and cook for 2-1/2 minutes per side (no
longer). Julienne the fennel and mix with olive oil, lemon juice, salt & peeper. Place it on top of
Salmon.
Sauce
Chop the shallots and suet with butter. Add white wine and reduce on high heat until it is almost dry;
then add the heavy cream, thyme and cook on a low heat until mixture reduces 2/3rds its original
portion and its consistency is creamy & thick. Strain the sauce through a mesh and reserve it.
Assembly
First put the potato galette in the center of the plate, then top with the Salmon Filet & Fenel.
Finish with the sauce around the plate.
Bon Apetit
P.S. Reserve a glass of Chardonnay to relieve the stress.......
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