Niagara Peach Coulis:
1 whole peach peeled and pitted
300 g (1 /13 cup) sugar
100 g (1/3 cup + 1 ¾ tbsp) white wine vinegar
200 g (3/4 cup + 2 tbsp) water
100 ml (1/2 cup) rice wine vinegar
Pluot Plum and Fig Salad:
12 wedges of figs
16 wedges of pluot plum
60 ml (4 tbsp) brunoise of pineapple
60 ml (4 tbsp) brunoise of Niagara peaches
12 sprigs of chervil
4 sprigs mâche
4 small bunches of frisée lettuce
1 orange, juiced
1 lemon, juiced
1. Mix sugar, salt, star anis and peppercorns together.
2. Apply the mixture on the top of the salmon flesh and add the shredded beets.
3. Wrap tightly in foil. Set aside for six to eight hours in the coldest room in the house.
4. When ready, remove the beets and left over marinade from the top of the salmon filet.
5. Place the salmon filet, skin side down, on a cutting board. Slice the filet on the diagonal into thin strips, freeing them from the skin.
6. Set slices aside. You will need eight slices for this recipe.
7. Bring the sugar, white wine vinegar and the water to a boil to make the poaching liquid. Add the peach and cook until tender.
8. Place the poached peach in a food processor with 2 tbsp of the poaching liquid and the rice wine vinegar. Blend until smooth and set aside.
9. In a mixing bowl, mix the juices of the orange and lemon to make the vinaigrette. Set aside.
10. Season the foie gras. In a hot pan in hot oil, sear the foie gras on both sides until cooked.
11. In the middle of four plates, place the slices of salmon (using a cookie cutter as a mould).
12. Fill with the brunoise of pineapple and peaches previously drizzled with some of the vinaigrette.
13. On top of the fruit tower, gently place the foie gras. Place in a fan-like shape the figs, plums and Niagara peach coulis.
14. Garnish with sprigs of mâche, small bunches of frisée lettuce and chervil.
15. Drizzle vinaigrette over the salad. Serves four.
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