In a large heavy-bottomed pot add a small amount of oil, add the onions, sugar, cinnamon, nutmeg and salt. Lightly caramelize the onions, and then the calvados to deglaze the pan. At this time, add the apples and cook until they are very tender, then put the pot in a preheated 350 degree oven for 10 minutes. Take out the cinnamon stick and let cool.
For the Braised Red Cabbage: In a large heavy-bottomed pot sweat the shallots in the butter. Then add the shredded cabbage and let cook for 5 minutes. Finish by adding the salt and pepper and sherry wine vinegar. Let cook for 5 more minutes and reserve for later.
For the Butternut Squash Pan Sauce: Take the squash and cut it in half. Cut off the bottom of the squash (bulb shaped) and medium dice it. In a pot sweat the onions then add the diced squash, let cook for 5 minutes and then add the Calvados, let the alcohol cook off then add the vegetable stock and bring to a simmer. Let simmer until tender, puree in a blender until smooth. Cut the top of the squash (cylinder shaped) into small dice and leave it raw until needed.
For the Chestnut Crust: Peel chestnuts and then steep them in some apple juice until tender about 1 hour. Then puree chestnuts and add the butter and the breadcrumbs. The texture will be pasty. Reserve.
To assemble the dish, quickly sear both sides of the salmon and then dry off the top part of the salmon. Spread the chestnut crust on, about 1/4-inch thick. Put in a preheated 350-degree oven for 5 minutes. While fish is in the oven heat the cabbage up in a little bit of butter. Take the butternut squash sauce and heat in a small pot with the small diced butternut. Add a pinch of fine herbs to the sauce. On a 12-inch plate make 2 quenelles of the apple jam and place them at 3 and 9 o'clock. The cabbage goes in the middle and the salmon on top. The sauce goes around. The seeds that were saved, you can wash them very well and salt them and then dry them out in the oven at 200 degrees. Then sprinkle around.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Charlie Palmer, Aureole, New York City and Las Vegas