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Alder-Planked Salmon with Egg Sauce
Nb persons: 4
Yield:
Preparation time: 15 minutes
Total time: 2 hours 30 minutes
Source: Michael Chiarello
| Be sure to buy untreated cedar or alder planks. Soak the planks thoroughly in water so that you don't run the risk of a flare-up in the oven. | |
| For the salmon: | |
| 1/4 teaspoon | dry mustard powder |
| 1 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 4 (6-ounce) | salmon fillets, skinned |
| 1 tablespoon | unsalted butter, melted |
| 2 | cedar or alder planks |
| Olive oil | |
| For the Egg Sauce: | |
| 8 tablespoons | unsalted butter, cut into 8 pieces |
| 1 teaspoon | minced shallots or scallions |
| 1/4 cup | dry white wine |
| 1/4 cup | fish stock, chicken stock or low-salt canned chicken broth |
| 2 tablespoons | fresh lemon juice |
| 1/3 cup | heavy cream |
| 1/2 teaspoon | hot sauce, (recommended: Tabasco) |
| 3 tablespoons | chopped fresh flat-leaf parsley |
| 2 | hard boiled eggs, coarsely grated or chopped |
| 1 teaspoon | fresh chives, optional |
| 1 tablespoon | Californian sturgeon caviar, optional |
| Salt and freshly ground black pepper | |
Preheat the oven to 500 degrees F.
In a small saucepan, melt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice, wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.
Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.
Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.
Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.
Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.
Turn on the oven broiler.
Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.
Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.
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