Grilled shallot & pancetta crusted whole wild king salmon filet
Ingredients:
- 3 wild king salmon (whole filet) skin off, trimmed & pin bone extracted
- 1 ½ cup finely minced shallots
- 1 ½ cup finely minced pancetta
- 1/3 cup chopped fresh tarragon
- 1/3 cup minced chives
- 1/3 cup chopped Italian parsley
- ¾ cup pure olive oil
- Salt & Pepper
Shallots & Pancetta
- Place oil in shallow pan and heat.
- When moderately hot, add both shallots and pancetta.
- Turn heat down and cook slowly until shallots are soft and pancetta is rendered.
- Take off heat, stir in herbs and spread out on sheet pan to let cool.
Salmon
- After preparing salmon, brush lightly with olive oil, season with salt & pepper and place on grill. (Grilled must be very clean, hot and oiled so that fish does not stick )
- After fish is on grill for about 1 minute, rotate it 90 degrees and continue cooking for another minute.
- At this point take two spatulas and work them under the fish to support the weight and quickly flip it over.
- While the fish continues to cook, spread on the shallot & pancetta mixture.
- After 2-3 minutes transfer the fish to a sheet pan and finish in a 350 degree oven until cooked so that the middle is opaque.
Green Goddess Dressing
Ingredients:
- 2 bunches minced scallion, reserve white parts for later
- 1 bunch chives
- 2 bunches tarragon, no stems
- 1 bunch parsley leaves
- 6 each anchovy filets
- 1 tablespoon minced garlic
- 2 tablespoons lemon juice
- ¼ cup tarragon vinegar
- 1 teaspoon salt
- ¾ cup mayonnaise
- ½ cup sour cream
- Blanch and shock green parts of scallions, chives, tarragon and parsley. Squeeze herbs very dry.
- Transfer herbs to blender and blend with anchovy, garlic, lemon juice, tarragon vinegar and salt.
- To complete dressing, mix this base with mayonnaise, sour cream, minced white scallion, salt & pepper.
Hurley's Restaurant
6518 Washington Street
Yountville, CA 94599
Phone: 707-944-2345
Website: www.hurleysrestaurant.com
Upcoming event:
WOUNDED WARRIORS POLO BENEFIT 2010
Proceeds benefit The Pathways Home (No. Calif. Veteran's Home)
SUNDAY, JUNE 20, 12 p.m.-4 p.m.
Wine Country Polo Club/Trione Polo Field
518 White Oak Drive
Santa Rosa, CA
$40+ Polo was originally designed by the military to train cavalrymen and their mounts for war. The modern game of polo is fast, competitive, and very thrilling to watch.
All proceeds benefit The Pathways Home, a residential transition center for the care of U.S. combat veterans of the Iraq and Afghanistan wars. The non-profit is located at the Northern California Veterans Home in Yountville (Napa County).
Event Highlights:
- Two fast-moving polo games with four of the San Francisco Bay Area's finest polo teams.
- Champagne Divot Stomp (A classic pre-game event for viewers).
- Unique wine and food pairings featuring many well-known wineries, restaurants, caterers and bakeries.
- Photographs and Paintings of Christine George (Kentucky Derby photographer).
- Polo Marketplace: Silent auction, Argentinean -style asada . and more.
- Live Music
- Henry Trione (Trione Winery and Vineyards, Wine Country Polo Club owner)
- Fred Gusman, Director of The Pathway Home
- Chef Bob Hurley (Hurley's Restaurant, Yountville)
- Todd Swickard of the Five Dot Ranch
- Steiner Schaufel (Northern California's top-rated polo player)
- Roger Schafuel (President of the Wine Country Polo Club)
- Chrstine George (Artist, Kentucky Derby Photography)
Based in San Francisco, the St. Francis Commandery, OSJ, provides financial support for carefully selected veterans' programs in the San Francisco Bay Area that benefit combat wounded from the ongoing conflicts in Afghanistan and Iraq.
In addition, it also collects and dispatches care packages to two chosen units in the Afghanistan and Iraq combat zones, to provide a few small luxuries or amenities for those troops.
