CHEFS KEVIN COTTLE AND VAN HURD
10:33 AM EST, December 5, 2012
7oz Organic Salmon
½ head Fennel sliced thin
2ea Romma tomato diced
¼ cup Red Onion julienne
1ea clove garlic sliced thin
¼ cup white wine
¼ cup chicken stock
Pan sear the salmon on high heat in a table spoon extra virgin olive oil (about 2 minutes() on flesh side first, then flip turn down heat to medium and sear skin side another 2 minutes. Pull off heat set aside.
Turn heat back up to high add another tablespoon of extra virgin olive oil. Let the oil heat up real hot. Add fennel toss and cook 1 minute add onion and tomato toss cook 1 more minute then add garlic toss cook another minute, not stirring at all. Deglaze pan with white wine cook down about to half the amount of liquid then add stock salt pepper and bring to a boil. Place salmon back in pan with ragout and cook until desired temperature of salmon is reached.
1 tsp. salt
1/4 tsp. pepper
1/4 to 3/4 cup matzo meal
oil for frying
Peel potatoes. Place in a bowl of cold water so they won’t turn brown.
2. When ready to prepare the latkes, drain the potatoes. Place potatoes and onions in a food processor fitted with a knife blade. Pulse until smooth. Drain mixture well.
3. Pour potato mixture into a large bowl. Add beaten eggs. Add salt and pepper. Add enough flour so that the mixture holds together.
4. Pour 1 inch of oil into a large, deep frying pan. Heat the oil over medium-high heat.
5. Carefully drop 1/4 cup of the potato mixture into the hot oil.
6. Flatten the pancake slightly so the center will cook.
7. Fry for several minutes on each side until golden brown and cooked through
Place the potato latke on bottom of a wide bowl place salmon on top of the potato and spoon ragout over salmon and pour remaining juices over salmon enjoy!!