Recipe courtesy of Derek Wagner
Crispy-Onion Entangled Atlantic Salmon with Potato-Celery Root Mash and Orange Thyme Reduction
- Yield: 1 serving
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
Ingredients
1-ounce olive oil
1/2-ounce chopped Spanish onion
plus 1 medium sized onion, sliced, separated into rings
1/2-ounce garlic, minced
1-ounce fresh thyme leaves, chopped, plus sprigs for garnish
2 ounces chardonnay
1 cup freshly squeezed orange juice, strained
1-ounce water
1 Yukon gold potato, small, peeled, rough chopped
1 celery root, small, peeled, roughly chopped
1 Atlantic salmon fillet (7 ounces), skinless, pin bones removed
1-ounce seasoned (salt, pepper, thyme) flour
3 asparagus spears, cut in half
2 ounces stone-ground cornmeal
3 orange segments
Directions
- The Sauce: Heat pan and add olive oil. Add 1/2-ounce onion, cook until translucent, add 1/4-ounce garlic, and a pinch of thyme, and stir. Add chardonnay, let reduce. Add orange juice, let reduce again (until syrupy). Add 1-ounce of water, strain and reserve.
- The Mash: Simmer potatoes and celery root until tender. Strain and mash, seasoning with salt, pepper, thyme and the remainder of garlic.
- The Salmon: Dredge salmon in seasoned flour. Place asparagus spears atop the salmon. Wrap the salmon with the onions. Dredge again in cornmeal, deep fry until golden brown and finish in oven.
- Place potato mash in center of plate. Lay the salmon atop with asparagus pointing upward. Ladle the reduction around the plate. Garnish with thyme and orange segments.