Sizzle - Fall 2010

SUGGESTED BEER PAIRING: Glacier BrewHouse Raspberry Wheat

Patrick Hoogerhyde

Wild Alaskan Salmon Wellington with Braised Autumn Greens, Roasted Asparagus, Truffle Hollandaise and Pinot Noir Syrup

Beef Wellington was popular in the early to mid 20th century, says Hoogerhyde, noting that perhaps the dish lost popularity because the mystery of its preparation dissipated once cookbooks introduced the dish to the public. Today, many people see it as a special-occasion dish. Hoogerhyde chose to create salmon Wellington because of its delicate yet hearty flavor that represents the cooler months.

In the modern interpretation, Hoogerhyde made numerous ingredient substitutions. He replaced the beef with salmon, which works well because of the salmon’s firm texture and the richness from the fat of the fish.

Patrick Hoogerhyde Executive Chef Glacier BrewHouse Anchorage, Alaska Yield: 1 serving

Ingredients:

5 oz. wild Alaskan king salmon fillet,
straight cut
0.5 oz. black truffles, thinly shaved
(portobello mushroom may be
substituted)
0.25 t. kosher salt
0.25 t. cracked black pepper
2 oz. Scallop Mousseline
(recipe follows)

1 oz. dried morel/porcini mushrooms, slightly hydrated with white wine, not too wet

1 puff pastry, 7 in. x 7 in. 1 egg, beaten Egg wash

1 T. fine-chopped flat leaf parsley 2 oz. Braised Autumn Greens

(recipe follows)

6 Roasted Asparagus (recipe follows)

1.5 oz. Truffle Hollandaise (recipe follows)

1 t. Pinot Noir Syrup (recipe follows)

1 T. Herb Salad (recipe follows)

Method: Slice salmon in square block cut, ¾-inch half (hinge cut). Spread thin layer of truffles; fold back to block shape. Season salmon with salt and pepper. Spread scallop mousseline on salmon. Create crust with hydrated mushrooms. Place salmon, topside down, in center of pastry. Brush edges of pastry with beaten egg; fold into pillow shape, sealing pastry to pastry. Turn pastry over. Pastry seam-side down, brush entire pillow with egg wash; sprinkle with parsley. Place on sheet pan. Preheat oven to 400°F. Cook to internal temperature of 90°F (using instant-read thermometer). Allow to rest 5-10 minutes.

To plate: Place greens in center of plate, pulling lardons and onions to edge. With slicer, cut Wellington on bias into two triangles. Place one triangle on greens with point facing 6 o’clock, salmon side facing out. Place next Wellington triangle point to 10 o’clock, resting on top of bottom triangle point. Rest roasted asparagus on corner of bottom triangle. Nap truffle hollandaise over asparagus and Wellington, leaving top Wellington triangle clean to view doneness of salmon. Drizzle Pinot Noir syrup around plate. Top asparagus with herb salad garnish.

Scallop Mousseline

Yield: 1 lb.

Ingredients:

1 lb. scallops, roughly chopped (white fish may be substituted)

1 t. kosher salt

1 egg white

1 cup heavy cream

Continued at www.acfchefs.org/sizzle

You can also replace beef with other proteins, such as chicken mousseline or various types of seafood, such as lobster.

“Most anything wrapped in puff pastry is bound to retain great moisture and flavor,” he says. “Choose a protein and add regional and seasonal flavors.” In this dish, Hoogerhyde includes four items he says always complement salmon: mushrooms, truffles, asparagus and Pinot Noir. Scallop mousseline acts as a binder and provides the same results as a pâté while allowing the subtleness of the salmon and truffles to shine. For a lighter alternative, Hoogerhyde suggests serving the salmon alongside a salad of herbs and greens tossed in truffle vinaigrette.

This dish has many simple recipes that work well together, but Hoogerhyde does have a word of caution: “The most difficult part is getting the mousseline around the salmon. Try dipping your hands in a bowl of water to keep it from sticking.”