Pine Nut Dusted King Salmon with Beurre Blanc, Truffle Scented Pea Tip Puree and Yorkshire Caviar

Bet you didn’t know that Pine Nuts aren’t nuts at all, rather a part of the Legume family. This whimsical dish harnesses the omega 3 fatty richness of king salmon and pairs it with the sweetness of peas, the earthiness of black truffle and the toasted crunch of pine nuts swimming in the buttery perfection of our Gold Label Beurre Blanc creating a uniquely delicious destination offering.

Made with:

9663 - Custom Culinary Gold Label Beurre Blanc Sauce

What You'll Need

Yield: 48 oysters

4 oz.		Skinless King Salmon Fillet
1 tsp.		Extra Virgin Olive Oil
4 Tbsp.		Yorkshire Caviar (see below)
3 oz.		Custom Culinary® Gold Label Beurre Blanc Sauce #9663
1 oz.		Truffle Scented Pea Tip Puree (see below)
1 Tbsp.		Toasted Pine Nuts (Chopped)
1 oz.		Nameko Mushrooms (Sautéed)
1 Tbsp.		Blanched Green Peas

		Yorkshire Caviar (mushy peas)
16 oz.		Frozen Sweet Peas
¼ Cup		Salted Butter (Softened)
1 tsp.		Maldon Salt

		Truffle Scented Pea Tip Puree
2 Cups		Green Pea Tips (Blanched)
1 Cup		Extra Virgin Olive Oil
3 Tbsp.		Truffle Oil
2 tsp.		Maldon Sea Salt

PREPARATION

In a hot sauté pan, lightly brown the salmon on both side and finish in the oven to a juicy opaque medium rare.
While the salmon is finishing place the mushy peas in the center of a large bowl or plate.
Circle the peas with a pool of Beurre Blanc.
Place salmon atop the mushy peas. Sprinkle with chopped toasted pine nuts.
Garnish with green peas, Nameko mushrooms, and a drizzle of the truffle scented pea tip puree.

Yorkshire Caviar (Mushy Peas)

Blanch peas in boiling salted water.
Drain and place in food processor with butter and salt.
Pulse until pureed but still a bit course.
Hold for service.

Truffle Scented Pea Tip Puree

Place blanched, cooled pea tips and olive oil in a food processor. Blend until well pureed.
Add salt and truffle oil and pulse until incorporated.
Put puree in squirt bottle and hold for service.