Host Chef Jason Prendergast

Host Chef Jason Prendergast

Fairmont Miramar Hotel & Bungalows
101 Wilshire Boulevard
Santa Monica, CA 90401
(310) 576-7777




Host Chef Jason Prendergast
Fairmont Miramar Hotel & Bungalows | Los Angeles, CA

Charred New Zealand Salmon Gravlax with Crawfish-Stuffed Morels and Green Garlic Jus
Adapted by
February 2010

Yield: 4 Servings


Charrred New Zealand Salmon Gravlax with Crawfish Stuffed Morels and Green Garlic JusSalmon Gravlax:
3 cups kosher salt
1½ cups granulated sugar
1 teaspoon cracked white peppercorns
1 pound salmon fillet, skin on, pin bones removed
Pinch saffron threads
3 ounces dry gin
8 ounces fresh dill, stems torn off

Crawfish-Stuffed Morels:
6 live crawfish
3 ounces heavy cream
3 sprigs fresh thyme, stemmed and finely chopped
3 sprigs fresh Italian parsley, stemmed and finely chopped
3 sprigs fresh tarragon, stemmed and finely chopped
1 egg white
1 tablespoon sherry wine
Juice and zest of 1 lemon
Kosher salt
White Pepper
1 pound medium-sized morels, cleaned and stems removed

Green Garlic Jus:
8 ounces green garlic
8 ounces unsalted butter, softened
2 teaspoons extra virgin olive oil
Kosher salt
White pepper
½ cup olive oil blend
6 crawfish heads, split, and remaining shells, washed
2 cloves garlic, crushed in skin
3 ounces shallots, peeled and thinly sliced
1 cup sherry wine
1 cup white wine
2 plum tomatoes, halved
2 quarts lobster stock
1 pint chicken stock
½ cup demi-glace
2 sprigs fresh tarragon
2 sprigs fresh thyme
3 sprigs fresh parsley, leaves removed, stems only

To Assemble and Serve:
Extra virgin olive oil
Salt and pepper
2 ounces chicken stock
½ teaspoon unsalted butter
4 pieces crisp salmon skin
Pea tendrils, tops only
¼ bunch fresh chives, chopped finely



For the Salmon Gravlax:
In a medium-sized mixing bowl, combine the salt, sugar and white peppercorns; stir until combined. Place a thin layer of this mixture on the bottom of a non-reactive pan and lay the salmon, skin side down, on top of the salt. Spread the saffron threads evenly on the salmon flesh. Cover the salmon entirely with the remaining salt and sugar mixture. Sprinkle the covered salmon with gin and cover it with half of the dill sprigs. Let sit at room temperature for 1 hour, then place in the refrigerator to cure overnight. Remove salmon from the refrigerator and pan, brushing away excess curing mix. Wipe clean with a dry towel and place onto a plate or platter. Chop remaining dill and spread evenly over the salmon. Cut into 3-ounce steak-like portions. Cover and refrigerate until ready to serve. Can be made 24 hours in advance and will hold in refrigerator for 5 days.

For the Crawfish-Stuffed  Morels:
Bring a large stock pot of salted water to a boil. Plunge the crawfish into the pot, cover, and blanch for 2 minutes. Remove the crayfish from the pot with a slotted spoon and rinse with cool water in a colander to stop the cooking process. When cool enough to handle, remove the crawfish meat from the claws and tail. Save the crayfish heads and remaining shells for the green garlic jus. Put the crayfish meat and all the remaining ingredients except for the morels and seasonings in a food processor and pulse until the mixture forms a fairly smooth paste that retains some texture. Bring a small pot of salted water to a boil and poach a spoonful of the crawfish mixture in water to taste and check for seasoning. Adjust seasoning if necessary and put remaining crawfish mixture into a piping bag. Fill the morels with the crayfish mixture. This can be done up to 12 hours in advance.

Green Garlic Jus:
In a medium-sized stock pot, bring salted water to a boil and place the green garlic in the water for approximately 2 minutes.  Remove and rinse under cold running water to chill. Combine the butter, olive oil, and green garlic in a food processor and season with salt and pepper. Pulse until thoroughly combined. Cover and set aside until ready to use.

Meanwhile, heat the olive oil in a medium saucepan over medium-low heat. Add the crawfish shells and cook until deeply rich in color. Add the garlic and shallots and sweat until translucent. Deglaze with the sherry and white wine. Add the tomatoes and let the mixture reduce by three-quarters. Add the lobster stock, chicken stock, and demi-glace to the pot and bring to a simmer. Add the herbs and continue to simmer until the mixture reaches a sauce consistency. Strain through a fine-mesh sieve. Just before service, whisk the reserved garlic butter into the mixture while hot to finish.

To Assemble and Serve:
Heat olive oil in a sauté pan over medium heat, making sure the pan is coated and the oil is hot. Place the salmon in the sauté pan and sear on all sides for approximately 45 seconds per side to brown. Once the salmon is seared, remove from the pan and put on a paper towel-lined plate. Heat additional oil in a sauté pan over medium heat. Add the stuffed morels and toss to coat in the oil. Season to taste. Add the chicken stock and butter to the morels and continue cooking until they are glazed.

Season the pea tendrils with extra virgin olive oil, salt, and pepper. Divide the morels evenly among four warm plates. Top with a portion of salmon. Top the salmon with crispy salmon skin and pea tendrils. Spoon green garlic jus around the salmon. Garnish with chives.








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   Published: March 2010