Eating Out ... In Restaurant Recipes
String's Potato Scaled Salmon With Fruit Chutney Recipe
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String's Potato Scaled Salmon With Fruit
4 Alaskan salmon fillets
4 Idaho potatoes
4 ounces butter
1/8 cup mixed herbs, such as tarragon and parsley
Salt and pepper to taste
Slice potato paper-thin, lay out flat on a sheet pan and place in a
hot oven (400 degrees) for 4 to 5 minutes. Season salmon with herbs
and salt and pepper.
Gently wrap potato slices around salmon until fully wrapped.
Place butter in hot pan and melt. Place potato-wrapped salmon on pan
(skin side up), and cook for 2 to 3 minutes until crispy.
Flip salmon onto the other side and place in oven at 400 degrees for
about 4 to 5 minutes or until fish is cooked through.
Sweat 3/4 cup yellow onions in 1/4 cup butter covered on low heat.
When onions are opaque, add 1/4 cup balsamic vinegar and reduce
slightly. Add 1/2 diced cantaloupe, 1/2 honeydew diced and 1 1/2
cups strawberries, quartered, stir well.
Add 1/2 cup pineapple, diced; 1/4 cup sugar; 1 bay leaf; 1/4 cup red
wine vinegar; and 1/4 cup cinnamon.
Cook for about 1 hour or until fruit is soft. Remove bay leaf before
serving. Serve chutney with salmon.
- Amy Vitale, Strings restaurant
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