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Dining > Chef Lee Parsons' Recipe of the Month

Wild Sokeye Salmon with braised Butter Lettuce, fricass√©e of Chanterelles, Summer Herb Soup  (serves 4)

 

Chef Lee Parsons is part of an exciting new generation of European chefs that are crossing the Atlantic in search of challenging new environments and ingredients indigenous to the West Coast. This recipe has been selected by our Chef to share with all foodies and hope you will enjoy making it and sharing it with familly and friends.

Ingredients:

4 x 6 oz. Center cut Sockeye Salmon portions

4 oz. (1/2 cup) Chanterelle Mushrooms

1 Vine Ripened Tomato

4 oz. (1/2 cup) Fava Beans

12 Button Onions

1/2 tsp Chervil (roughly cut)Bacchus Restaurant and Lounge

1 Tbsp Basil leaves (roughly cut)

1 Tsp Tarragon leaves (roughly cut)

1/2 Tsp Chopped Chives

1 Sprig Blanched flat leaf Parsley

1 Sprig Lemon Thyme

1/4 cup Olive Oil

1/4 cup Butter

1/3 cup Vegetable Nage

1/3 cup Chicken Stock

1 Tbsp Unsalted Butter to finish sauce

Juice of 1 lemon

Salt and pepper for seasoning

Image: individual portions

Method:

• Place the lettuce and 1/3 of the butter in a sauce pan and bring to a sweat Add vegetable stock, cover and simmer. Season to taste. Reserve the lettuce in the cooking liquor until required.

Sweat Button Onions in 1/3 of the butter. Add chicken stock and Thyme and simmer. Season to taste. Reserve in cooking liquor until required.

Blanch the Fava beans in boiling salted water. Refresh in cool water and skin the pods.

Cut Tomato into 1/2 inch square concasse.

Roast the Salmon until a deep golden color and crisp skin. Season with salt, peper and lemon juice.

Cook the Chanterelles in the remaining butter, seasoning with lemon juice. Moisten with a little of the braising liquor from both the onions and the lettuce. Simmer for 30 seconds.

Strain into clean pan. Monte the Cooking liquors with the remaining butter and season to taste.

Add Broad Beans, Parsley Leaves and diced Tomato to the Mushrooms and add half of the herbs.

Place cooked Lettuce in the centre of individual plates. spoon all Vegetable garnish around the lettuce.

Add herbs to Sauce and foam lightly and then spoon sauce lighly onto plate.

Place roasted Salmon on to gem lettuce and serve at once.

 

OTHER RECIPES:

Summer Berry Pudding

Alsatian Onion Tart