Culinary

Salmon with Charred Leek Dish

COOKING WITH TEA

Salmon with Charred Leek

A little bit of bitterness balances the palate.

Slowly charring leeks until they developed the perfect balance of bitterness and umami to harmonize with the sweetness of our Sugar Plum Fairy tea, The Palace Hotel’s Executive Sous Chef Marck Banagan creates a dish rich in flavor and depth of palate.

Notes from Marck Banagan, Executive Sous Chef at The Palace Hotel San Francisco:

“I wanted to take the time and do the tea and the plate justice.”

[[ recipeID=recipe-8krhkr6m8, title=Salmon with Charred Leek ]]

Tea in Recipe

loose leaf tea | herbal

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Salmon with Charred Leek

“Making the powdered charred leek took a long time. I first charred the leeks very slowly until it was nearly petrified. 300 degrees develops an umami flavor that complements the sweetness of the Sugar Plum Fairy blend. I added the tea to the mix, charred it for another hour, and got it to a nice, rich, dark black color. Then, I cooled, pulverized, and sieved it to a fine powder. A faster way could have been torching the leeks and setting it over a flame, but I wanted to develop the bitter and umami flavors slowly to yield a better product. If I did it too quickly, you would taste more char and gassiness, whereas there’s more depth if you go slower.” - Marck Banagan, Executive Sous Chef at The Palace Hotel San Francisco

Servings: 1

Keywords:

Prep Time: 0 mins
Cook Time: 1 hours 0 mins
Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

Smoked Honey

500 mL Honey
¼ Cup TEALEAVES Organic Sugar Plum Fairy Loose Leaf Tea
1 Arbol Chili
1 Star Anise
1 Tbsp. Coriander Seeds
1 Tsp. Mustard Seeds
½ Tsp. Black Peppercorns

Tea-Leek Ash

250 Grams Leeks
250 Grams TEALEAVES Organic Sugar Plum Fairy Loose Leaf Tea
8 Grams Salt

Leek Espuma

500 Grams Leeks (whites only)
80 Grams Butter
150 Grams Russet Potato (peeled & diced)
250 mL Heavy Cream
120 Grams Fontina (grated)
Salt to Taste

Crimson Lentil Cigars

1 Package Feuille de Brick
250 Grams Crimson Lentils
500 mL Chicken Stock
Salt to Taste

Salmon

1 Salmon (whole, filleted & skinned with the skin reserved)

Salmon Skin Chips

Salmon Skin

Instructions

Smoked Honey

In a sauté pan, add all the spices and tea leaves. Cook until toasted and aromatic.
Add this to the honey and allow to slowly simmer on the lowest heat setting.
Allow the honey to infuse for 1 hour.
Strain and cool.

Tea-Leek Ash

Cut the leeks so that they are the same size and will cook at the same rate.
Place the leeks and tea leaves onto separate sheet pans. Cook in the oven at 300ºF until charred. Allow for 3-4 hours.
The tea leaves will finish first. Allow to cool.
Once cooled, pulverize in a spice grinder with salt.
Keep dry and sealed in an airtight container at room temperature.

Leek Espuma

Sauté the leeks in butter very slowly over medium-low heat. Do not allow to brown.
Once soft, add potatoes and cream.
Cover the mix with parchment paper and allow to cook gently, until the potatoes are tender.
When the potatoes are cooked, puree the mixture in a blender. Slowly add the fontina cheese until you achieve a smooth purée.
Season with salt if needed.
Place the purée in a whipped cream canister and charge twice.

Crimson Lentil Cigars

Preheat the oven to 325ºF.
Cut the feuille de brick into 1.5-inch wide strips.
Brush each strip with clarified butter.
Wrap the strips, overlapping onto itself, onto a ½-inch-thick cylinder mold.
Bake in the oven until golden brown, approximately 15 minutes.
Allow to cool and remove from the mold.
Reserve for the lentil purée.
Bring the chicken stock to a boil in a small sauce pot.
Once boiling, add the lentils and cook until soft, approximately 8-10 minutes.
Drain the lentils and reserve the stock.
Place the cooked lentils into a blender and blend until smooth, adding stock to help achieve a smooth mashed potato consistency.
Season with salt, butter and lemon juice to taste.
Place the lentil purée into a plastic piping bag and pipe into the feuille de brick cylinders just before serving.

Salmon

Fillet the salmon and remove the skin.
Cut the salmon into desired portions.
Pan roast the salmon before serving.

Salmon Skin Chips

Scrape all the fat and meat from the skin.
Rinse the skin under running water and allow to dry between paper towels.
Brush the top and bottom of the skin with clarified butter and sandwich the skin between parchment paper.
Sandwich the parchment paper between two inverted sheet trays so that the skin will remain flat while cooking.
Roast in an oven at 350ºF for about 15 minutes, rotating the pans every 5 minutes to ensure even cooking.
When the skin is brown, remove immediately and cut into the desired shapes.
The skin will crisp as it cools.

Notes

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