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Tapenade Crusted Atlantic Salmon
By Executive Chef
Method of preparation:
Pre heat oven to 180o c, Season salmon with salt and pepper on both sides.
Place on the hot plate and sear on both sides for approximately 1 minute. Place in oven for 3-5 minutes.
After 3-5 minutes, remove salmon from oven and spread with tapenade. Place back in oven to finish cooking, approximately 5-10 minutes, depending on the desired doneness.
To plate, place salmon on top bed of sautéed asparagus and zucchini petals, place grilled turned potatoes beside the vegetables and spoon morel sauce over.
Just before serving add tomato and herbs for garnish.
Coarsely chop together kalamata olive, green olives, garlic and olive oil.
For Morel sauce:
Boil white wine and shallots over moderate heat until liquid reduces to half the quantity.
Lift pan from the heat add butter and whisk constantly
Then season to taste and pass sauce through a mess sieve, add chopped soaked morels.
60 ml - Oil
900 gms - atlantic salmon
600 gms - Potato
10 gms - morels
40 gms - butter
30 ml - cream
20 gms - salt
20 gms - capers
20 gms - green olives
250 gms - asparagus
20 gms - garlic
250 gms - potatoes
100 gms - carrot
100 gms - zucchini
40 gms - Kalamata olives