Pan-seared Salmon with Herb Crust and Porridge Pancake
Salmon tournedos are topped with herbed butter and.served atop oat pancakes. The oat pancakes are made from cooked oatmeal, a preparation that resembles polenta; extra uncooked oatmeal or rolled oats are added to the batter for texture.
Ingredients
- Herbed Butter
- Mixed Herbs - 3 ounces (chervil, tarragon, parsley, coriander), chopped
- Unsalted Butter - 2 ounces, at room temperature
- Salt and freshly ground black pepper to taste
- Green asparagus stalks - 12
- White asparagus stalks - 12
- Oat Pancakes
- Cooked Oatmeal - 1-1/2 cups, prepared according to package directions
- Egg Yolks - 2
- Whiskey - 2 tablespoons
- Salt and freshly ground black pepper to taste
- Uncooked oatmeal or rolled oats - 1/2 cup
- Vegetable oil spray
- Salmon
- Salmon tournedos - six, 3-ounce
- Salt and freshly ground black pepper to taste
- Olive Oil - 3 tablespoons
- Whiskey - Shallot Sauce
- Water - 1 tablespoon
- Shallot - 1, chopped
- Whiskey - 1 tablespoon
- White Wine Vinegar - 2 teaspoons
- Heavy (whipping) cream - 1/2 cup
- Unsalted Butter - 1/2 cup
- Tomatoes - 2 small, peeled, seeded, and diced
Instructions
To make the herbed butter: Line a small baking sheet with waxed paper. In a small bowl, sprinkle the herbs and seasonings on the butter and blend with a fork. Spread the herbed butter 1/8-inch thick on the waxed paper and refrigerate until firm.
To prepare the asparagus: Bring a large pan of water to a boil and drop in the asparagus. Cook 1 minute, remove from heat and drain.
To make the pancakes: Preheat the oven to 350 F. Line a baking sheet with parchment paper. Mix the prepared oatmeal, eggs,whiskey, and salt and pepper until blended. Stir in the uncooked oatmeal or oats to add texture. Spray a small non-stick skillet with vegetable oil spray and put enough batter in the pan to cover it to a depth of 1/2 inch. Cook until the bottom is set, turn with a spatula, and cook until the second side is set, 1 to 1-1/2 minutes per side. Place the cooked pancake on the prepared baking sheet and repeat with remaining batter to make 6 pancakes. Put the pancakes in the oven to finish cooking, about 3 minutes.
To prepare the salmon: Preheat the oven to 350 F. Season the salmon with salt and pepper. Heat the olive oil in a medium skillet over medium-high heat and sear the salmon for 2 minutes. Turn and sear the other side for 1 minute. Place the salmon in the oven for 2 minutes.
To make the sauce: In a small saucepan over medium heat, combine the shallots, whiskey, and vinegar and simmer until reduced by two-thirds. Gently whisk in the cream and cook for 1 minute. Add the butter and swirl the pan to melt the butter and blend the ingredients.
To serve: Remove the herbed butter from the refrigerator and cut into pieces to fit the top of the salmon tournedos. Place one piece on top of each salmon slice and return to the oven for 1 minute. Place a pancake on each serving dish. Top with a slice of herbed salmon. Spoon sauce around the pancakes. Remove all but 5 inches from the asparagus tips and place two white and two green spears in a square around each pancake. Garnish with diced tomato.
