Salmon Chops With Celery And Black Truffles Recipes

SALMON BAKED IN PUFF PASTRY WITH TRUFFLES

Steps:

• Preheat oven to 375 degrees F.
• Cut puff pastry into 2 equal size pieces slightly larger than your salmon. Place 1 piece of pastry on oiled or parchment paper lined cookie sheet and set side of salmon on top. Sprinkle with parsley. Lay sliced black truffles over salmon like scales trying to cover entire fish. Sprinkle the chopped hard boiled eggs over truffles and season with salt and pepper.
• Place other piece of pastry on top and seal edges and crimp with your fingers. Brush with egg wash and bake until pastry is golden brown, about 40 to 45 minutes. Let cool for 10 minutes and then slice into 6 equal size pieces, garnish platter/plate with watercress and serve.

SALMON "CHOPS" WITH CELERY AND BLACK TRUFFLES

Steps:

• For Brioche Croutons:
• Preheat the oven to 300º F.
• Place the rounds on a baking sheet and drizzle or brush with a little olive oil. Sprinkle lightly with kosher salt. Bake for 10 to 15 minutes, or until an even golden brown.
• For the Salmon:
• Peel the celery stalks, squaring off the rounded side of the stalks as you peel. Slice the celery lengthwise on a mandoline and cut the slices into fine julienne about 1 inch long.
• Blanch the celery in boiling salted water until tender, drain it in a strainer, and place the strainer in an ice-water bath. When the celery is cold, drain, dry on paper towels, and sprinkle with salt to taste. You should have about 1/4 cup of celery.
• Heat about 1/8 inch of canola oil in a large skillet. Season the salmon with salt and white pepper. When the oil is hot, add the salmon fillets skin side down and cook for about 1 minute, then turn over and cook for another minute. "Kiss," or briefly cook, the sides of the pieces. Remove the cooked salmon and keep warm.
• For the sauce:
• Bring the water to a boil in a small saucepan. Reduce the heat to low and whisk in the butter to emulsify. After adding the last of the butter, whisk in the white truffle oil. Remove the butter from the heat and vigorously whisk in the heavy cream to create a slight froth. Season with salt.
• Spoon 1 tablespoon of the sauce into the center of each of six bowls. Arrange three small nests of celery, equally spaced, around each pool of the sauce. Top each nest with a slice of truffle. Place a crouton in the center of the sauce and top with a piece of salmon, skin side up. Garnish each fillet with julienned truffle and a sprig of chervil. Sprinkle the dish lightly with salt.

PAN-SEARED SALMON WITH CELERY, OLIVES AND CAPERS

Steps:

• Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
• Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.
• Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.
• In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
• Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

"CRACKLING" SALMON WITH TRUFFLES

Steps:

• Reserve 8 of the best-looking truffle slices.
• Butterfly each salmon piece horizontally with a sharp knife. Arrange 1 layer of truffle slices on bottom halves and replace tops to cover truffles. Sprinkle with sea salt and pepper.
• Spread a kitchen towel on a work surface and fill a large bowl with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 1 to 1 1/2 minutes, then transfer to towel. Arrange 1 chive and 1 reserved truffle slice in center of round and top with 1 salmon piece, rounded side down. Fold rice paper over short sides of salmon, then over long sides to enclose salmon, trimming excess with scissors if necessary. (Truffle slice and chive will show through.) Transfer, seam sides down, to a tray and keep covered with plastic wrap. Wrap and cover remaining salmon in same manner.
• Heat 1 1/2 tablespoons olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté 4 salmon packages, seam sides up, until golden brown, about 3 minutes. Turn salmon over and reduce heat to moderate. Cook until sides of salmon are firm to the touch, 4 to 6 minutes more, then transfer with a spatula to plates. Cook remaining salmon in same manner.
• Lightly brush with some truffle oil.