Roasted Salmon with Watercress Velouté

INGREDIENTS
Watercress “Velouté”
  • 1st Set:
  • 25 g Olive Oil
  • 30 g Garlic, crushed
  • 50 g Shallots, julienne
  • 7 g Salt
  • 4 g Thyme, sprig, bottom 1/3rd removed
  • 2nd Set:
  • 130 g White Wine
  • 3rd Set:
  • 350 g Heavy Cream
  • 4th Set:
  • 600 g Chicken Broth
  • 5th Set:
  • 430 g Frozen Peas
  • 200 g Watercress
Roasted Salmon
  • 1 filet salmon
DIRECTIONS

Arugula “Velouté”

Combine 1st Set in medium-sized sauce pot ,and sweat gently until tender and with no color. Once tender, deglaze with 2nd Set, and reduce to a Once reduced, add in 3rd Set, and reduce by about 20%. (The cream should have a little body to it, and when a rubber spatula is dragged across the bottom, the bottom of the pot should be visible briefly.) Once reduced, add in 4th Set, and bring to boil. Once boiling, strain contents through fine mesh strainer, and place in blender. Add in 5th Set, and blend until completely smooth. Strain through fine mesh again directly into bowl over ice. (Be sure to press the solids for full extraction with a 2-oz ladle.)

Roasted Salmon

Preheat oven to 325°F. Season salmon with salt and black pepper. Add olive oil to small skillet, and heat to smoking. Add salmon, and then place pan in oven for 3 to 4 minutes. While salmon is cooking, heat Watercress Velouté. Once salmon is cooked, remove it from pan, and let it rest for 2 minutes. Place veluté on plate, and top it with salmon.

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