2017 Copper Chef Cook-Off recipes

Copper River Salmon with Risotto Espuma, Morels, Bacon and Spring Onion

Executive Chef John Sundstrom | Lark

www.larkseattle.com | 206-323-5275 | @larkseattle

Salmon

Serves: 4

Ingredients:

  • 4-6oz Copper River salmon filets
  • 1 tbsp. Butter
  • 1 tsp. Olive oil
  • Kosher or sea salt
  • Fresh ground pepper

Directions:

Heat a medium sized sauté pan, add oil, add salmon skin side down until golden and crispy, turn over, then place entire pan in a 400-degree oven for 2-4 minutes. Drain excess oil from pan, then add butter, as it melts baste top of salmon carefully, cook until salmon is medium rare to medium. Remove from pan, rest 2 minutes before plating.

Risotto Espuma

Ingredients:

  • 1 tsp. pure olive oil
  • 1/4 yellow onion, peeled and diced small
  • 4 oz. carnaroli rice
  • 1/4 cup dry white wine
  • 3 cup mushroom or chicken stock
  • 1 oz. butter
  • 1 oz. cream
  • 2 oz. Reggianno Parmigiano, grated
  • Kosher or sea salt
  • Fresh ground black pepper

Directions:

Heat a medium sauté pan over high heat, add butter, and onion, season with salt and pepper, tossing until golden and cooked through, stir in carnaroli rice to coat with oil, deglaze with white wine, stir constantly, adding mushroom stock a little bit at a time. Continue until rice is fully cooked slightly, add cream and Parmigiano, again stirring, the risotto should be creamy and slightly loose, not thick and gloppy. Adjust seasoning, then place in a blender, and blend 2-3 minutes until very smooth.

Fill isi canister 2/3rd full, assemble according to instructions. Charge with gas cartridge, reserve in a warm place until serving.

Morel relish

Ingredients:

  • 2  spring onions, quartered, seasoned with oil and salt, then grilled
  • 2 oz. morel mushrooms, trimmed, rinsed and cut into rings, sautéed
  • 2 oz. bacon, cut into strips, browned crispy

Directions:

Combine spring onions, morels and bacon in a mixing bowl, let marinate for 10-15 minutes.

To plate:

Place a large round pool of risotto espuma on each plate, place cooked salmon just to the side. Spoon onion, morel mixture over each piece of salmon. Serve.

 

Otak Otak Salmon

Executive Chef David Yeo | Wild Ginger

www.wildginger.net | 206-623-4459 | @WildGingerEats

Salmon

Serves: 4

Ingredients:

4 6-8 oz. Copper River salmon filets, cut thin

2 tbsp. otak paste, per filet (prepare in advance)

4 large rectangles of banana leaf (for wrapping)

4 edible orchids (for garnish)

Directions:

Lay banana leaf on a work surface. Add 1 tbsp. of Otak paste on leaf and spread in a circle the size of the filet. Place filet on Otak paste. Add 1 tbsp. of Otak paste to top of salmon filet. Fold over sides of banana leaf like a burrito on all sides to full enclose the salmon in a packet.  Secure with a toothpick. Grill over hot coals or wood fire on medium heat for 8-10 minutes.

Otak Otak Paste

Ingredients:

  • 1/2 cup oil
  • 1/4 lb. onion
  • 1/3 cup garlic
  • 1/3 cup galangal
  • 1/2 tbsp. dried chili
  • 1 oz. toasted candlenut
  • 1 tbsp. lemongrass – outer tough husk removed and tender parts finely chopped
  • 1/2 tbsp. Thai chili chopped fine
  • 1 tsp. fresh turmeric
  • 1 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. paprika
  • 1 tsp. curry powder
  • 2 tbsp.  palm sugar
  • 1 cup coconut cream
  • 1 tsp. fish sauce
  • 1 tbsp. salt
  • 1 tbsp. sugar

Directions:

Place oil in large sauté pan, fry chilies, garlic, galangal, onion, candlenut and turmeric one at a time until fragrant.

Add the rest of the ingredients and bring to a boil. Remove from heat and grind in food processor or blender to a paste consistency.

Cool before use. Will hold in refrigerator up to 1 week.

To prepare the dish:

Place salmon on plate and open the wrap, only exposing the center of the fish.

 To plate:

Garnish plate with edible orchid.

 

Butter Poached Salmon

Executive Chef Stuart Lane | Spinasse

www.spinasse.com | 206-251-7673

Instagram: @spinasseseattle, @artusibar | Twitter: @Spinasse, @ArtusiBar

Ingredients:

Serves: 4 as an antipasti or 1-2 as part of a secondi

  • 8 oz. Copper River King filet cut in 1 inch chunks
  • 1 pound butter
  • 4 bay leaves
  • 1/2 tbsp. fennel pollen
  • Salt

Directions:

Season the salmon pieces with salt and let sit for 10 minutes. Heat up the butter gently in the smallest pot that can hold the salmon in one layer covered by the butter. Add the bay leaves and a few drops of water and bring the butter to 130 degrees. Adjust the flame to keep the butter at this temperature throughout the cooking. Add the salmon pieces and stir to evenly cover the salmon. Cook until the salmon reaches 125 degrees, about 15-20 minutes.

To prepare the dish:

Remove the salmon with a slotted spoon and place on a warm plate.

To plate:

Sprinkle the fennel pollen all over the salmon and eat immediately. Would go great with tortillas, on a bruschetta or grits.