Grilled Salmon with Potato Pancake & Chardonnay Sauce
Chef Michel Bardavid Favorite Recipes

Michel Bardavid - 1/27/2010 

Grilled Salmon with Potato Pancake & Chardonnay Sauce

4 - 6 oz. Salmon Fillets
3 - Large. Yukon gold potatoes
1/2 - bottle chardonnay
1/2 - Qt heavy cream
2 - Large. Shallots
5 - Thyme sprigs
2 - head of Fennel
Extra Virgin Olive Oil
Kosher Salt
Freshly ground pepper
Juice from one lemon

Clean the blood from the Salmon and season fillets with salt & peeper. Wash potatoes then shred them with a cheese grater. Squeeze the water out with your hands and manipulate them into 4 pancakes, shaped like a galette.
Preheat oven to 350*

In large saute' pan, cover the bottom with olive oil and heat until lightly smokes. Add the 4 galettes (potatoes) and cook until golden brown on both sides. Then put into oven for 5 minutes to finish the cooking.
In another skillet put olive oil and Salmon in it on high heat and cook for 2-1/2 minutes per side (no longer). Julienne the fennel and mix with olive oil, lemon juice, salt & peeper. Place it on top of Salmon.

Sauce

Chop the shallots and suet with butter. Add white wine and reduce on high heat until it is almost dry; then add the heavy cream, thyme and cook on a low heat until mixture reduces 2/3rds its original portion and its consistency is creamy & thick. Strain the sauce through a mesh and reserve it.

Assembly

First put the potato galette in the center of the plate, then top with the Salmon Filet & Fenel. Finish with the sauce around the plate.

Bon Apetit

P.S. Reserve a glass of Chardonnay to relieve the stress.......

Chef Michel Bardavid is the owner/operator of The Secret Garden Restaurant in Moorpark, CA. Born in Lyon, France, he attended the Dardilla Culinary School and has worked for Hotel Bel-Air, Checkers, Fenix at the Argyle Hotel, Lake Sherwood Country Club, Ma Maison and famed The French Laundry.

Source: http://www.theseceretgardenrestaurant.com

 
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