Farm-raised Salmon with parsnip puree

October 8, 2008 12:00:00 AM PDT
Nick Smith takes a trip to La Provence in San Francisco's Mission neighborhood and learns how to make a great salmon dish with the flavors of Southern France!

About La Provence:
What to expect at La Provence? Experience a little known side of French cuisine, inspired by the fresh seafood and sprawling olive groves of Southern France. Serving organic, natural, and free-range dishes as well as locally grown fruits and vegetables, La Provence provides the same quality and freshness both expected and desired of traditional Southern French cuisine. Food is elemental, a way of life. Sharing excellent food, wine, and good company is the very essence of French thought and existence. Join us! You've got taste? We've got flavor!

For more information, visit www.laprovencerestaurant.net

Recipe: Cured Anis Star Atlantic Farm-raised Salmon with parnisp puree and Provencal virgin sauce

Preparation for day before:

Have a filet of salmon, around 6 lbs, put it a container.

On the top pour a mixture of 100gr of salt, 100gr granulated sugar and 5 pieces of anis star. Let it marinate for about 24 hours.

Present day:

Take 3 pieces of parsnip, peeled, cooked them in a pan of 2 cups milk, 1 cup water. Then add 1 bunch of thyme. let it cook, then drain the parnisp and make a puree of it.

For the salmon, rinse it under cold water then cut it into portions.

Virgin sauce:

Mix into a bowl, 5 quartered cherry tomatoes, 10 sliced nicoise olives, 1 bunch of tarragon, 10 pre-cooked fava beans, 1/8 cup of olive oil, drizzle of figues vinegar and a pinch salt.

Presentation:

Lightly sauteed the salmon. Place a layer of parsnip puree on the plate then add the salmon on the top. Add the virgin sauce around the salmon. For a more aesthetic look, decorate with fried noodles and a pinch of bean sprout mix.


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