Source: Chef David Denis of Le Mistral, Houston
Contrary to popular opinion, French food is not all about heavy sauces.
Ingredients (Serves 4)
- 4 six-ounce pieces King Salmon
- 6 full hands of baby spinach
- 4 jumbo asparagus stalks, sliced extremely thin, diagonally
- 1 head fennel, sliced extremely thin, diagonally
- 2 soup spoons of olive oil
- ½ pound chervil, blanched
- 1 cup fish stock
- 1 tablespoon butter
- 2 soup spoons roasted sesame seeds
- Ground powdered ginger to taste
- Salt and pepper to taste
- Blend together blanched chervil, butter, salt & pepper and fish stock.
- Put in blender for 2-3 minutes.
- Put the mixture in a saucepan and cook for three minutes on low heat.
- Set aside and prepare salmon and spinach.
Salmon & Spinach
- Blend ginger and olive oil to make a marinade.
- Pour marinade over salmon in glass bowl, cover with plastic wrap and refrigerate for 1 to 2 hours. Turn salmon over once while marinating.
- Pan sear salmon in olive oil to desired doneness.
- In a separate pan, sautee baby leaf spinach in olive oil with fennel and asparagus.
- In a bowl, toss the baby spinach mixture with chervil vinaigrette, add roasted sesame seeds.
- To serve: Place baby leaf spinach on a plate and put King Salmon on top of the spinach and
surround with the chervil vinaigrette.
- Plating decoration suggestions: add fried beets for color and fresh chervil.