Astoria Spring Chinook Salmon, Sweet Potato Ravioli, Zucchini, Cherry Tomato, Rosemary, Sage, and Beurre Fondue from Nicholas Yanes of H50 Bistro & Bar at Hotel Fifty - Portland, OR

Adapted by
Yield: 4 Servings


Sweet Potato Ravioli
400 grams roasted sweet potato
2 egg yolks
50 grams crème fraîche
10 grams fines herbes, finely chopped
500 grams semolina flour
400 grams all-purpose flour
400 grams eggs
300 grams egg yolks
egg wash
Ravioli filling
Zucchini, Cherry Tomato, Rosemary, Sage, and Beurre Fondue
200 grams whole butter, cold
2 cloves garlic, cut fine brunoise
1 small shallot, cut fine brunoise
150 milliliters white wine
10 baby zucchinis, cut in half ( leave blossoms on if possible)
2 sage leaves, cut fine chiffonade
1 small branch rosemary, finely chopped
10 cherry tomatoes, quartered
Astoria Spring Chinook Salmon
4 200-gram portions spring salmon, pin bones removed and skin on
Fine sea salt
30 milliliters grapeseed oil
To Assemble and Serve
Salted water


For the Sweet Potato Ravioli Dough:
In a Kitchen Aid mixer with the paddle attachment mix together the sweet potato, 2 egg yolks, crème fraîche, and fines herbes on medium speed until well incorporated. Reserve. Mix the semolina and all-purpose flours together until well incorporated, then transfer to the mixer with the dough hook attachment. Slowly incorporate the eggs and the egg yolks until a ball forms around the hook. Continue to knead the mixer for 5 minutes or until the dough begins to lighten in color. Using the pasta attachment, roll out the dough to the number 6 setting and reserve sheets. Cut pieces of pasta into 3 inch squares, brush two perpendicular sides of the square with egg wash, put 1 tablespoon of the sweet potato filling in center, and fold over to make an isosceles triangle, ensuring that there are no air pockets in the ravioli.

For the Zucchini, Cherry Tomato, Rosemary, Sage, and Beurre Fondue:
Take a small knob of the butter and sweat the garlic and shallots, do not caramelize. Add wine and reduce to au sec. Add zucchini, sage and rosemary, then mount with butter. When butter is fully emulsified, add the tomatoes to keep texture and freshness.

For the Astoria Spring Chinook Salmon:
Dry the salmon very toughly, and season all surfaces with fine sea salt. Over medium heat, warm the grapeseed oil in a skillet. Once hot, put salmon, 1 portion at a time, skin side down, in the pan, allowing 15 to 20 seconds for pan to recover before adding the next piece of fish. To ensure crispy skin, do not disturb pan and make sure the heat stays constant for 7 minutes. Once skin is crispy, flip and sear the other sides of the salmon for 1 minute. Put on a cooling rack to rest.

To Assemble and Serve:
Boil the raviolis in salted water for 2 minutes. To plate, divide the ravioli and coat with the Beurre Fondue. Top with a fillet of Astoria Spring Chinook Salmon and garnish with parsley.