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| Recipe Name | Slow Roasted Ivory King Salmon with a Ragout of Mushrooms, Spinach and Fingerling Potatoes |
| Description | Serves 4 |
| content | Slow roasting fish on a bed of vegetables results in an extremely aromatic dish with a texture that literally melts in your mouth.
Ivory King Salmon
4, 5-ounce Ivory King salmon medallions, skin-off
Kosher salt and white pepper, to taste
4 stalks celery, cut into 2-inch long strips
1 medium yellow onion, cut into thin slices
Ragout
2 tablespoons vegetable oil
2 shallots, peeled and finely chopped
1/4 pound mushrooms (wild or cultivated), cleaned and quartered
1/2 pound fingerling potatoes, quartered<br>
1 pound spinach, stems removed and cut into chiffonade (thin strips)
2 cloves garlic, finely chopped
1/4 cup white wine
1/4 cup Madeira wine (optional) or use an additional 1/4 cup of white wine
Kosher salt and cracked black pepper, to taste
To Prepare the Salmon: Preheat oven to 275 degrees.
Season salmon with salt and pepper. Place celery strips and onion in an ovenproof roasting pan, creating a rack for the salmon. Place salmon on top of celery/onion mixture. Place salmon in oven and roast for about 12 to 15 minutes, until just cooked in the center.<br>
To Prepare the Ragout: In a medium-sized sauté pan over medium heat, add vegetable oil. Add shallots and mushrooms and sauté until soft but not colored, approximately 10 minutes. Add potatoes and continue cooking until the potatoes are slightly caramelized and tender, an additional 12 to 15 minutes. Add the spinach and garlic and toss to coat in oil. Add both wines and cook until wine is almost evaporated and the pan is almost dry. Season with salt and pepper. Keep warm. Taste and adjust seasoning.
To Serve: Place ragout in center of plate. Arrange salmon, with celery/onion strips on top of ragout. |
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