INGREDIENTS
Salmon Brine:
1 quart water
¼ cup honey
¼ cup brown sugar
¾ cup kosher salt
6 1-ounce portions New Zealand King Salmon
Fennel Kraut:
1 bulb fennel, sliced
1 cup cider vinegar
2 cups water
1 tablespoon fennel seed
1 piece star anise
1 bay leaf
Salt and freshly ground black pepper
Risotto:
1 tablespoon butter
1 cup Arborio rice
1 leek, whites and greens sliced
½ cup white wine
3 cups simmering chicken stock
1 clove chopped garlic
3 tablespoons grainy mustard
½ cup parmesan cheese
¼ cup milk
Salt and freshly ground black pepper
METHOD
For the Salmon Brine:
Combine all brining ingredients except the salmon in a container over medium heat and stir to dissolve. Remove the brine from the heat; add the salmon and cover and refrigerate overnight. Remove the salmon from the brine and pat dry before cooking.
For the Fennel Kraut:
In a heavy-bottomed pot, combine all ingredients over medium heat and cook until the liquid is 50% dissolved and the fennel is tender. Season with salt and pepper and remove bay leaf and star anise.
For the Risotto:
Heat a pan over medium heat. Add the butter and rice and stir to coat, about 2 minutes. Add the sliced leeks and cook until tender. Add the white wine and stir until dissolved. Add the chicken stock in batches, stirring slowly to dissolve. When the rice is near tender, add the garlic, mustard, cheese, and milk and stir to incorporate. Season with salt and pepper.
To Assemble and Serve:
In a hot sauté pan, sear the salmon on both sides starting with skin side down, until the sugar from the brine caramelizes and the salmon is rare in the center. Remove from heat and serve immediately with the fennel kraut and a scoop of the risotto.
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