Salmon tartare, pickled mushrooms, Genovese basil & ratatouille
Serves 6
Ingredients:
- 2 cups Champagne or white wine vinegar
- 2 cups Water
- 1 cup Sugar
- 1eachLemon, zest and juice
- 1tablespoonCoriander seed
- ½ bunch Thyme
- 2 each Bay leaves
- 1 pound Mixed wild or exotic mushrooms, cleaned and cut into desirable shapes
- 1 each Green zucchini, diced small
- 1 each Globe eggplant, diced small
- 1 each Red or yellow bell pepper, diced small
- ½ each Red onion, diced small
- 1 each Clove of garlic, minced
- 1 pound Salmon filet, skin off, preferably wild, diced into pea sized pieces
- To taste Salt & Pepper
- To taste Olive oil
- 1 bunch Basil, torn into small pieces just before serving
- Bring vinegar, water, sugar, lemon zest and juice to a boil with the coriander, thyme, and bay leaves in a medium sauce pan. Remove from heat, add the mushrooms and refrigerate until needed. (will keep for up to two weeks)
- Sauté zucchini, eggplant, bell pepper and onion in olive oil until fully cooked (a little color is good), add garlic toward the end of cooking. Pour into a bowl and season with salt and pepper. Set aside to cool.
- To serve, season diced salmon with olive oil and a little salt, place salmon onto plate inside of a ring mold and pack salmon in evenly, pull mold and repeat process on each plate (cookie cutter will work fine). Place a small mound of chilled vegetable mix (ratatouille) onto salmon tartar. Strain pickled mushrooms out of their liquid and toss with basil, place on top of mounded ratatouille. Dress the entire dish with extra virgin olive oil and sprinkle with kosher salt. Small basil leaves or basil flowers can also be placed on the dish as an additional garnish. Serve immediately.
Executive Chef Guillaume Bienaimé and his team will offer a special five-course menu featuring the season's finest wild mushrooms.Chef Bienaimé and wild mushroom forager Todd Spanier, owner of King of Mushrooms warehouse, have partnered to create a menu celebrating their favorite fungi. On Friday evening, Todd will attend the dinner to speak to guests about his foraging experiences and the mushrooms chosen for the meal.
The Champignon Dinner menu will include such dishes as Golden Chanterelles with Pine Needle and Brioche; Salmon Carpaccio with Pickled Mushrooms, Genovese Basil and Ratatouille; Ricotta Stuffed Morels with English Sweet Pea Soup, Prosciutto and Spring Onion; Breast of Guinea Hen with Delta Asparagus, Porcini and Ramps; and Cinnamon Muscovado Cake with Candy Cap Ice Cream and Heirloom Apples. *Dishes subject to change based on availability.
Friday, May 15, 2009 and Saturday, May 16, 2009
reservations begin at 7:00 p.m.
Marché Restaurant
898 Santa Cruz Avenue
Menlo Park, CA
For reservations, call 650.324.9092 or visit www.restaurantmarche.com.
