Royal Palace / Disney Dream
Serves 4
Truffled Cauliflower Puree
2 tablespoons unsalted butter
1 shallot, chopped
1 pound cauliflower, cored and cut into small florets
1 cup heavy cream
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground white pepper
1 tablespoon white truffle oil
Sautéed Swiss Chard
1 tablespoon olive oil
1/2 small onion
2 cloves garlic
1 1/2 pounds Swiss chard (about 1 large bunch), cut into strips
1/2 cup dry white wine (such as Chardonnay)
1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground white pepper
Baked Salmon
1 cup panko (Japanese bread crumbs)
1/3 pound smoked salmon, very finely chopped
1/3 cup prepared horseradish
1/3 cup plus 2 teaspoons olive oil, divided
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground white pepper
4 (6-ounce) filets salmon
Beurre Blanc
1/2 pound (2 sticks) unsalted butter, divided
1 shallot, finely diced
1 celery stalk, sliced
1/2 leek, cleaned and sliced
1/2 cup dry white wine (such as Chardonnay)
1/2 cup fish stock
1/2 cup heavy cream
1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground white pepper
Freshly chopped chives, optional
For the truffled cauliflower puree:
- Heat butter in a large stockpot over medium heat. Sauté shallot until translucent, then add cauliflower florets, cream, salt and pepper. Stir to combine.
- Cover pot and bring mixture to a boil. Reduce heat, and simmer, covered, until the cauliflower is soft, about 10 minutes. Add salt and white pepper; stir in truffle oil.
- Transfer mixture to a blender. Blend until smooth and creamy.
For the sautéed Swiss chard:
- Heat oil in a large skillet. Add onion and garlic, and sauté until fragrant. Add the Swiss chard and sauté until slightly wilted, about 4 minutes.
- Add the wine, salt and pepper; simmer until wine is reduced and Swiss chard is tender-crisp, about 5 minutes.
For the baked salmon:
- Preheat oven to 280°F.
- Combine panko, smoked salmon, horseradish, 1/3 cup olive oil, salt and pepper in a medium bowl. Stir until breadcrumbs absorb oil and mixture is combined.
- Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Sear salmon on both sides, about 2 minutes per side. Cool to room temperature. Evenly distribute panko mixture among the tops of the salmon filets.
- Bake salmon for 15 to 20 minutes, or until crust is golden and salmon is just cooked through.
For the beurre blanc:
- Cut butter into tablespoons. Reserve 2 tablespoons; set remaining butter aside.
- Heat the reserved 2 tablespoons butter over medium heat. Sauté the shallot, celery and leek for 2 minutes. Add the wine and fish stock. Simmer until reduced by 2/3, about 10 minutes. Add heavy cream and simmer until mixture is reduced by 1/3.
- Turn heat to low. Whisk remaining butter into wine mixture, one piece at a time, allowing each piece to melt fully before adding the next one. Season with salt and white pepper.
- Strain mixture through a fine-mesh sieve into a bowl. Keep warm until ready to serve.
To serve:
Spoon truffled cauliflower puree onto the center of a plate and top with sautéed Swiss shard. Place a piece of salmon over the Swiss chard, then drizzle with beurre blanc. Garnish with fresh chives, if desired.
###