Recipes: Hot Buffet

Whole Roasted Coho Salmon, Stuffed with Barley, Currants, and Spinach, Served with Cumin Yogurt

Salmon Stuffing
  • 1-pound Alaska Coho Salmon
  • 3 egg whites
  • 1-tablespoon salt
  • 1/2-cup heavy cream
  • 1/4 cup cooked barley
  • 1/4 cup blanched, drained, and chopped spinach
  • 1/4 cup dried currants

In a mixer, place the salmon and salt and puree. While the salmon is being pureed, slowly drizzle in the cream. Once the cream is completely incorporated, add the whites one at a time until completely mixed through. Place the mixture into a large mixing bowl and add the remaining ingredients. Fold the ingredients with a rubber spatula until evenly dispersed. Roll the stuffing into logs using plastic wrap, making them as long as the salmon filets they are going to stuff. Poach a low temperature until completely cooked, shock in ice water and chill completely.

Scale the Coho salmon and remove the filets. With your knife parallel to the ground, make an incision from belly creating an equal thickness, essentially butterflying the filet making sure to leave it in one large filet. Season the inside of the filet with salt and place the “stuffing” in to the incised salmon filet. Roll the salmon filet over the stuffing and tie it tightly with butcher twine.

To cook the now-stuffed salmon, get a very large sauté (preferably non-stick) on high heat and add a fair amount of oil to the pan. Once the oil is hot place salmon, skin side down and lower to medium heat. Once the skin is crispy, flip the fish over and place the pan in a 325-degree oven for 5 minutes. After the fish has cooked remove from the oven and take the fish out of the pan. Remove the twine with scissors and serve.

Cumin Yogurt
  • 1 qt. whole yogurt
  • 2 tablespoons ground cumin
  • 1/4-cup olive oil
  • Salt to taste

Place all ingredients in a bowl and whisk to combine.

Alaskan Seafood Fisherman’s Chowder

  • 2 cups smoked bacon, diced
  • 1 celeriac diced
  • 3 parsnips diced
  • 1 turnip diced
  • 2 yellow onions diced
  • 3 carrots diced
  • 1 dried chili
  • 2 leeks diced
  • 2 bay leaves
  • 3 sprigs of rosemary
  • 2 cups cooked diced potatoes
  • 4 quarts of clam juice
  • 2 quarts chicken stock
  • 2 cups medium diced rockfish (or other whitefish)
  • 2 cups cooked and shelled clams
  • 2 cups cooked salmon dumplings
  • ¼ pound of unsalted butter melted
  • 1/2-cup flour
  • 1/2 cup chopped chives
  • 1/2-cup celery leaves

For the Rosemary Whipped Cream

  • 3 cups heavy cream
  • 3 sprigs rosemary
  • Salt to taste

In a large stockpot, over medium heat, render the bacon and drain the bacon fat. Combine the celeriac, parsnips, turnip, yellow onions, carrots, dried chili, leeks, diced bay leaves, and rosemary to the pot. Sauté the vegetables until they are translucent. Once the vegetables are cooked, add the clam juice and chicken stock and bring to a simmer for 20 minutes.

Meanwhile, mix the melted butter and flour in a bowl, to form a paste. Add the paste and cooked potatoes to the simmering liquid and continue to simmer for five more minutes. Place all of the seafood in the pot, just to warm it through.

For the rosemary whipped cream, place the cream and rosemary in a saucepan over medium heat and let the rosemary infuse in the warming cream for about 5 minutes. Remove from the heat and place in a container to chill in the refrigerator. Once chilled, remove the rosemary and whisk until the cream reaches stiff peaks, season with salt.

To finish, place the warm soup in a bowl, garnish with chives and celery, and put a dollop of the rosemary cream on top.

Crispy Fried Brandade of Perch with Pollock Roe Aioli

  • 2 cups perch buried in salt over night
  • 1 quart cooked and mashed potatoes (warmed)
  • 1-quart milk
  • 1-quart water
  • 1 bay leaf
Pate A Choux
  • 1-cup perch cooking liquid
  • 3/4-stick butter (6 tablespoons)
  • 1-teaspoon salt (for savory)
  • 5 3/4 ounces flour
  • 4 eggs
  • 5 garlic cloves, minced fine into a paste
  • Juice of two lemons
  • 4 yolks
  • 2 teaspoons salt
  • 2 cups canola or grapeseed oil
  • 2 tablespoons Pollock roe
  • 1/4 cup finely diced shallot
  • 1/4 cup finely chopped tarragon

Rinse any salt from the perch and soak in water for 12 hours. Remove the fish from water and place it in pot with the milk, water, bay leaves, and place on medium-low heat for 10 minutes until the fish is fully cooked. Remove fish from the liquid and strain the liquid, reserving 1 cup for the pate a choux. Place the cooked perch into a mixing bowl, add the potatoes to the fish and mix until evenly incorporated.

For the pate a choux, place the perch cooking liquid and butter into a medium sized saucepan on medium high heat and fully melt the butter. Once the mixture has come to a boil, add the flour and mix furiously with a wooden spoon. Cook the flour for a few minutes while mixing. Eventually, a large ball will form as it absorbs all the liquid. Remove this dough ball and place into a mixer fitted with the paddle attachment turned on to a medium speed. Add one egg at a time, and do not add another egg until the previous egg is completely incorporated into the dough. Once all of the eggs have been added to the dough, turn off the mixer.

The ratio for the Brandade is 25% pate a choux to 75% perch and potato mixture. Once the ratio has been calculated, mix both together and quenelle the dough onto a sheet tray. These quenelles can be kept in the freezer for up to a month and fried directly from the freezer in 360 degree Fahrenheit oil.

For the aioli, place the yolks, garlic, and salt in the blender. Turn on the processor and while machine is running, slowly drizzle in the oil forming an emulsion. Once all the oil has been dispersed remove the aioli and place into a mixing bowl. Gently fold in the remaining ingredients with a rubber spatula.