LAFAYETTE, La, (KLFY) – Executive Chef Peter Sclafani stopped by the Passe Partout kitchen to cook another delicious dish.
Here’s the recipe:
Pan Roasted Salmon with Cauliflower Puree and Green Onion Coulis
2 Tablespoons Olive oil
2 Tablespoons butter
4 fillets salmon, 6 ounces each, pin bones removed
sea salt and fresh ground black pepper to taste
2 heads cauliflower, green stalks removed, broken into florets
2 Tablespoons sea salt
4 Tablespoons butter, softened
½ cup heavy cream
Sea salt and white pepper to taste
1 bunch green onions, chopped
1/2 cup fresh cilantro sprigs
1 teaspoon shallots, peeled and chopped
½ teaspoon garlic, peeled and chopped
juice of two limes
1 large egg
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 cup olive oil
Preheat the oven to 350° F. Heat a large nonstick sauté pan over medium high heat. Season the salmon with salt and pepper to taste. Add the olive oil and butter to the pan. When the butter has melted and is sizzling, add the salmon presentation side down and cook for 2 – 3 minutes until golden brown. Flip over and place the pan in the oven to finish cooking, about 10 minutes. Salmon can be served medium-rare.
Bring a large pot of water to a boil. Add the salt and the cauliflower and boil for twelve minutes or until very tender but not mushy. Strain into a colander and cool slightly, pressing to remove as much water as possible. Put the cauliflower into a kitchen towel or tea towel and wring out any excess water. The drier the cauliflower the better. Place the cauliflower in a food processor and puree. Add the butter and cream while pureeing. Season to taste with salt and white pepper.
Place the green onions, parsley, shallots, and garlic in a blender and purée. Add the eggs, salt, and pepper, and continue to process. With the machine running, stream in the olive oil slowly until it’s thoroughly incorporated.
Place about ¾ cup of cauliflower puree in the center of each of 4 plates. Top each with a piece of salmon and drizzle with green onion coulis. Serve hot.