Wild BC Salmon & Cauliflower Velouté with Maple Crème Fraîche & Crispy Prosciutto Recipe

Wild BC Salmon & Cauliflower Velouté with Maple Crème Fraîche & Crispy Prosciutto Recipe

Serves 8 as a main course

Recipe by Mijune
Recipe written by Brenda

Ingredients

Maple Crème Fraîche

  • ½ cup store bought crème fraîche, or homemade (ideally start this 2-3 days before serving) using:
  • ½ cup whipping cream
  • 1 Tbsp buttermilk
  • 2 tsp maple syrup

Salmon

  • Brine
    • 85g (7 Tbsp) kosher salt
    • 85g (6 Tbsp) granulated sugar
    • 750g warm water
    • 750g ice water or ice
    • (Optional) 2 bay leaves, 2 sprigs thyme, ¼ cup parsley, 4 sprigs tarragon
  • 2 lbs wild salmon fillet, scaled, preferably with the skin removed, and pin bones removed

Cauliflower Velouté

  • 1 large head of cauliflower, ~500g
  • 1 large parsnip, ~150g
  • 1 medium onion, roughly chopped, ~200g
  • 4 small cloves of garlic, peeled
  • 2 Tbsp butter
  • 5 cups chicken stock
  • ½ cup whipping cream
  • 1 tsp salt
  • ½ tsp pepper

Cauliflower & Sesame Florets

  • 24 very small cauliflower florets (~1 cm each) reserved from the Velouté cauliflower head
  • ½ tsp butter
  • ½ tsp honey
  • 2 tsp sesame seeds, black or white or a mix

Crispy Prosciutto

  • 8 slices of prosciutto

Garnishes

  • Maple Crème Fraîche (see above)
  • Cauliflower & Sesame Florets (see above)
  • Crispy Prosciutto (see above)
  • 1 cup of small pea shoots

Notes for success

  • With the exception of cooking the salmon, all of the other components can be made up to several days ahead.
  • The salmon can be brined the day before and held in the refrigerator until shortly before cooking.
  • Crème fraîche can be purchased but it is also easy to make it at home with at least 1 or 2 days notice.

Method

Maple Crème Fraîche

  1. If making homemade crème fraîche, combine the whipping cream and buttermilk in a small bowl. Cover with a clean kitchen cloth or plastic wrap and let it sit in a warm place until thickened to the consistency of yoghurt, at least overnight but up to 2 days. The longer it sits, the more it will thicken.

  2. Once the crème fraîche is thickened to the preferred consistency, add the maple syrup. Store in the refrigerator until ready to use.

Salmon

  1. Mix the salt and sugar with the warm water in a mixing bowl or container large enough to hold the brine and the salmon. Stir to dissolve the salt and sugar. If using herbs, add them now.

  2. Add the ice water to the brine mixture.

  3. Trim the thin ends off the salmon fillets. Reserve the trim for another use (i.e. freeze for seafood stock). Cut each fillet into 4 equal pieces, for a total of 8 serving portions.

  4. Submerge the salmon pieces in the brine and let them sit for 10 minutes, then dry them thoroughly. Place them on a plate and refrigerate for several hours or overnight to chill completely.

  5. Lightly coat the cold salmon pieces in olive oil. Place them in a large plastic bag and vacuum pack on medium. Return the salmon to the refrigerator.

Cauliflower Velouté

  1. Cut the head of cauliflower into large florets. Break off 24 tiny florets ~1cm in size and set them aside for the Cauliflower & Sesame Florets.

  2. Peel the parsnip and cut it into 1” pieces.

Mijune Pak Foodie Sous Vide Salmon Cauliflower Veloute 2

  1. Place the cauliflower, parsnip pieces and garlic cloves onto a baking tray in a single layer. Roast at 350F for 1 hour, stirring occasionally, until the vegetables are tender and can be easily pierced with a knife.

  2. When the vegetables are almost done, cook the onions. Heat a large pot over medium heat and sweat the onions in the butter until they are softened. Add the chicken stock.

  3. When the vegetables are done, add them to the pot. Blend the velouté in a Bellini Kitchen Master in batches until very smooth. Alternatively, use a stick blender.

  4. Return the velouté to the pot and add the cream, salt and pepper. The consistency of the velouté should be similar to a cream soup. Add more chicken stock or water if the velouté is too thick. If it is too thin, simmer on medium low heat to reduce it.

  5. Once the consistency is correct, adjust the seasoning further to taste if needed.

Crispy Prosciutto

  1. Line a baking sheet with parchment paper or a silicone baking mat.

Mijune Pak Foodie Sous Vide Salmon Cauliflower Veloute 3

  1. Place the prosciutto slices on the baking sheet in a single layer.

  2. Bake at 325F for 15 minutes. Turn the slices over and bake for an additional 12 minutes.

  3. Check the prosciutto after the allotted baking time. They should be dry and crisp. Bake for additional time if needed, keeping a close eye on them.

  4. Allow the prosciutto crisps to cool completely, then store them in an airtight container until ready to use.

Cauliflower & Sesame Florets

  1. Bring a small pot of water to boil and blanch the florets for 1 minute. Drain them thoroughly.

  2. Place the florets in a small bowl with the honey. Stir to evenly coat the florets. Add the sesame seeds and stir.

  3. Heat the butter in a medium nonstick frying pan. Add the cauliflower florets and pan fry until the seeds are fragrant and the florets and browned and crispy. Some of the sesame seeds will fall off the florets but these can be used as an additional garnish.

To serve:

  1. Heat a water bath to 60C (140F). Remove the salmon out of the fridge while the water is coming up to temperature.

  2. Reheat the velouté. If the velouté is to be served at the table, transfer the velouté to a pitcher or jug.

  3. Sous vide the salmon in the water bath for 6-8 minutes for medium rare doneness. If the salmon pieces still have the skin attached, remove them now before serving.

  4. Place the salmon in shallow serving bowls. Divide the crispy cauliflower florets and pea shoots between the bowls. Top each piece of salmon with a scoop of maple crème fraîche and a piece of crispy prosciutto. If there are extra sesame seeds left in the pan used to crisp the cauliflower florets, sprinkle them on top of the prosciutto crisps.

  5. Pour the velouté around the salmon and serve.

Mijune Pak Foodie Sous Vide Salmon Cauliflower Veloute 4Mijune Pak Foodie Sous Vide Salmon Cauliflower Veloute

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