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Wild Salmon in Absinthe
Saumon Sauvage à l'Absinthe
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
1
6 oz Sockeye salmon, centre cut
2 cloves garlic, minced
1 oz absinthe
1 oz carrots, small parisienne scoop*
1 oz yellow zucchini, small parisienne scoop
1 oz green zucchini, small parisienne scoop
3 large pre-made ravioli, preferably seafood
100 ml butter
1 tbsp chives, chopped
1 lemon, freshly squeezed
1 orange, freshly squeezed
150 ml balsamic vinegar
1 sprig watercress
salt and pepper to taste
* a garnish tool used to shape vegetables into small shapely spheres
Method/Steps
1. Sauté the garlic and vegetables in a small saucepot until slightly tender, add the absinthe and lemon juice and bring to a quick simmer. Whisk the butter into the saucepot and remove from the heat. Put aside.
2. Marinate the salmon for 10 minutes in the balsamic vinegar and orange juice. Then remove and season the salmon on both sides. Sear the salmon in a lightly oiled non-stick pan.
3. Place the salmon in a 375˚F oven for 4 minutes. Remove and allow it to rest for 2 minutes. (Salmon is best when served medium-rare.)
4. Heat the ravioli in the saucepot and then bring the absinthe sauce back to a simmer. Finish the sauce with chopped chives. Place three ravioli in a large soup plate and drizzle the sauce around them.
5. Lay the salmon over the ravioli. Finish the dish by topping the salmon with the watercress.