Seared Scottish Salmon with Cauliflower Potato Puree

Recipe of the week: Seared Scottish Salmon with Cauliflower Potato Puree

Seared Scottish Salmon with Cauliflower Potato Puree
Pancetta Roasted Brussel Sprouts and Horseradish Vinaigrette


Cauliflower Potato Puree

1 head cauliflower, cleaned, stem removed and cut into large pieces
3 idaho potatoes, pealed and cut into large pieces
4 oz heavy cream
4 oz butter
salt and white pepper to taste

Boil potatoes and cauliflower in lightly salted water until tender, about 1 hour. Strain and put through a potato ricer into a pot. Stir in cream, butter salt and white pepper to taste.

Pancetta Brussel Sprouts

1 # Brussel sprouts, clean, cut in half and blanched until al dente
4oz Pancetta, diced and rendered until crispy, saving fat
1 T butter
1 shallot, julienned
salt and pepper

Heat a large skillet to medium high. Sauté Sprouts in 1 oz pancetta fat for 1 minute. Add shallots, toss and put the pan in the oven to roast and 375 for 5 minutes, shaking pan half way though roasting. Pull pan out of oven and deglazed with white wine or chicken stock; season with salt and pepper, add butter, crispy pancetta and serve with salmon and puree.

Horseradish Vinaigrette

2 oz champagne vinegar
6 oz extra virgin olive oil
3 T fresh grated horseradish
1 T prepared horseradish
1 shallot, minced
salt and pepper

Combine all ingredients except oil in a bowl. Slowly whisk in olive oil.

Salt and pepper flesh side of salmon. Sear in a cast iron skillet on flesh side for about 1 minute, or until crispy. Flip salmon over on skin side and put pan in 375 degree oven until salmon is done, about 4 minutes.

Serve over puree with Brussel sprouts and 1 T vinaigrette spooned over salmon.