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Baked Salmon with Truffled Mashed Potatoes
By Executive Chef Jean George Vongerichten,
Jo Jo and Vong, Manhattan, NY
Mashed
PotatoesIngredients:
2 lb. Yukon Gold Potatoes
Salt and Freshly Ground Pepper
3 tbls. Butter
3/4 cup Milk
1/2 lb. Truffle (chopped)
Method:
Boil the potatoes in salted water to cover, until soft. Remove,
peel and pass through a ricer. Bring milk to a boil. Return potatoes
to the pot over very low heat and stir in the butter and the milk
until smooth and creamy. Season with truffle, salt and pepper
as necessary. Keep warm.
Truffle
Vinaigrette Ingredients:
1 1/2 tbls. Truffle Juice
1 1/2 tbls. Truffle Paste
1/2 tbls. Sherry Vinegar
1/2 cup Grapeseed Oil
1 tbls. Lemon Juice
1 tbls. Boiling Water
Salt and Freshly Ground Pepper
Method:
Mix all ingredients except oil in blender. Blend well then drizzle
in oil and season with salt and pepper.smashed.
To
Serve:
4 - 6 oz. Salmon Steak (skin on)
2 Brussels Sprout (sliced and blanched)
4 tbls. Chive (chopped)
1 tbls. Butter
Cracked Black Pepper
Coarse Salt
Method:
Smear a baking dish with the butter and place the salmon, skin
side up, on the butter. Let sit while you pre heat the oven to
275 degrees F. Put the salmon in the oven and set the timer for
12 minutes. Check the salmon after 12 minutes, the skin should
peel off easily, it should flake, and an instant read thermometer
should display about 120 degrees. Lift skin and scrape off the
gray fatty matter on the skin side. Sprinkle with some coarse
salt and cracked black pepper. Place a portion of mashed potatoes
on a plate. Top with a piece of salmon. Drizzle truffle vinaigrette
all around the plate and garnish with Brussels sprouts and minced
chives.
Other
Great Chef Recipes:
Asparagus
with Morels
Black
Sea Bass Crusted with Spices, Sweet and Sour Broth
Egg
Caviar with Vodka Cream
Lamb
Saddle Dusted with Spices, Cucumber Mint Relish
Pavlova
Warm, Soft Chocolate Cake
Petit
Beurre with Fresh Raspberries and Coconut Cream
Sea
Scallop - Caramelized Cauliflower -Caper Raisin Emulsion
Slow
Baked Salmon with Truffled Mashed Potatoes
Squab
Onion Compote
Sweet
Pea Soup, Vegetable and Croutons
Other
Great Related Links:
Robert
Mondavi Winery presents Jean Georges
Executive
Chef Jean George Vongerichten Bio
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