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Salmon Paulista




Source of Recipe


Cafe Zao's


List of Ingredients




* 1 side of whole wild salmon
* 4 large golden tomatoes
* 1 large white onion
* 1 large fennel bulb
* 3 tablespoons vegetable oil, divided
* 4 cups white port wine
* 2 tablespoons honey, more if desired
* Kosher salt and black pepper, freshly ground, to taste
* Your favorite fresh vegetables (optional)
* 1 stick (1/2 cup) unsalted butter, cut into small pieces
* Red radish microsprouts for garnish (optional)
* Pea sprouts and corn sprouts for garnish (optional)

Recipe



Heat the oven to 225 degrees.

Clean the salmon, remove the skin and cut into 7- to 8-ounce fillets. Chill in the refrigerator while you prepare the sauce.

Place the whole tomatoes on a baking sheet and heat them in the oven until the skins shrivel and split, for 25 to 30 minutes. Meanwhile, julienne the onion and fennel.

Heat a large pot over medium-low heat. Add 1 tablespoon oil and let it heat. Add the onion and fennel. "Sweat" the vegetables, uncovered, for about 30 minutes, stirring regularly, until they become translucent.

Add the white port wine. Turn the heat to medium-high and simmer until the liquid reduces by two-thirds. When 1/4 inch to 1/2 inch of liquid remains, add the baked tomatoes -- still whole -- and stir. Reduce the mixture by one-third, stirring well, then stir in the honey.

Turn the mixture into a blender, cover the container and place a towel on top. Puree the sauce until smooth, for about 30 seconds. Pour the puree through a strainer to remove the pulp. When the sauce is ready to serve, season with salt and black pepper.

To prepare the fish: Heat the oven to 500 degrees. Season the fillets on both sides with salt and black pepper.

Heat a large ovenproof saute pan over high heat. Add 2 tablespoons oil and heat until the pan starts to smoke. Working in batches, sear the fillets, with the rounded-skin-side facing up, until the bottom has a golden brown crust. Flip the fish and sear for another 30 seconds on the other side. Transfer the pan into the oven and bake for 2 to 4 minutes, according to preference for doneness.

If you are preparing vegetables, boil them in water for 2 minutes, then drain. Meanwhile, heat another medium saute pan over high heat, add the sauce and heat to simmering. Add all of the butter pieces at once, and stir the sauce until they melt.

Prepare a plate by sprinkling red radish microsprouts, if desired, around the rim. Place the vegetables, along with pea sprouts and corn sprouts, in a circular pattern inside of the garnish. Pour a 2-ounce ladle of sauce onto the center of the plates, and place the fish, skin-side down, on top of the sauce.

Makes 8 servings.