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Chef Chris Siversen
Maritime Parc
84 Audrey Zapp Drive
Jersey City, NJ 07305
(201) 413-0050
www.maritimeparc.com


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Brined Salmon, Fennel Kraut, and Mustard-Leek  Risotto
 
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  • Chris Siversen

    Rising Star Host Chef Chris Siversen
    Maritime Parc | Liberty State Park, NJ

    Brined Salmon, Fennel Kraut, and Mustard-Leek Risotto
    Adapted by StarChefs.com
    Yield: 6 Servings

     

    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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