Sockeye salmon skin is taken off the fish then deep fried and topped with salt and pepper when it comes out. Salmon is sauted skin side down (skin was removed at this point, just giving you detailes) then placed in the oven to finish. The opal basil and kalamata olive puree has a little bit of white wine vinegar, olive oil, and herbs. The beans are three different colors…..yellow, green, and purple (purple lost its color but I intend to address that problem in a few days). Beans are blanched, shocked, then warmed in warm salty water. Made a sauce for the beans to soak up which consisted of Italian purple garlic, brown butter, salt, pepper, thyme, and oregano. The salmon chicharron is crushed and spread on the sauced salmon and spread throughout the plate.
Beans and opal basil are from the West Seattle Farmers market. Fish is from Pike Place Market.
“Eric, that plate looks too cluttered”.
Hey, I don’t remember you paying for anything and since when did you start critiquing my dishes?!?!?
(Fight with the voices in my head)
Eric
Dish looks nice……maybe you shouldnt shock the purple beans for a long time……same thing happened to me with devils tongue and they loose the stripe, so i shocked them for like 15 sec and they kept the stripes…….not that i still sauteed them later but they were still there…..hope this works for ya. I like the chicharron part, pure genius.
I meant to say Dragons Tongue.
Hum, chicharron? Sounds good and it looks good. Love salmon.