1 # Salmon filet
16 ea. Asparagus ( pencil / medium )
the Salmon :
1-2 ea. Lemon
8 ea. Basil leave
1/2 cup Olive Oil
to taste Salt, Pepper, Sugar to taste
1/4 cup Balsamic Vinegar ( Mondena )
1 cup Salad - Oil
1 cup Chickenstock ( reduced to 1/3 )
1 tsp. Dijon Mustard
to taste Salt, Pepper, Sugar.
Wash and peel the end of the asparagus, blanch it in well seasoned salt water and chill
it in ice water for 2 - 3 Minutes, rinse off the water, cut in half by 2 inch long pieces.
Cut the Salmon in long thin slices and put them on a chilled platter.
To marinade the Salmon :
Take the juice of 1 - 2 lemon and add 1/4 tsp. of salt, 1 pinch of sugar and a few
turns of fresh ground pepper. Add the oil and stir it together. Cut the basil in fine
chiffonade, keep on the side. Brush the marinate on the salmon 5-10 minutes before serving
Balsamic - Dressing for the Asparagus :
Reduce the chickenstock to a 1/3 and chill. Mix the vinegar with mustard, 1/4 tsp.
salt, 8 - 10 turns fresh ground pepper and 1 pinch of sugar together, add the oil, keep
constantly stirring so it becomes a nice emulsification. Add the chickenstock, if needed
add more seasoning.
For the Finish: Warm the marinade up to approximately 90 F, pull the salmon slices
through the marinate assemble the rose . Take the asparagus and warm it lightly up, add
the balsamic dressing, place it in the center of the plate top it with the Salmon
Prepared and developed by : Executive Chef / Chef Instructor Michael Baumgart