Oregon Salmon Effeuillée with a Truffled Dungeness Crab Nage
Created by: Chef Pascal Sauton, Carafe; Portland, Oregon - 1st Place
8 oz Oregon Salmon Filet, sliced 1/8 inch thick
1 quart Spot Prawn Stock
1 Tbsp Grated Oregon Truffle
1/2 cup Heavy Cream
1/2 cup Dungeness Crabmeat
1/2 cup Shelled English Peas
1 Leek, white only cut in 2 inches long
2 Small Carrots, peeled
1Tbsp Unsalted Butter
1 Tbsp Chives, thinly sliced
Season the salmon slices with salt and freshly ground black peppercorns. Keep cold. In a 2 quarts stainless saucepot, bring the fish stock to a boil and reduce over high heat to 1 cup.
Prepare the vegetables: Cut the leek in half lengthwise, separate the layers and wash thoroughly. Drain, pat dry and cut each layer lengthwise in 1/4-inch sticks.
Cut the carrot in 1/2-inch thick ovals in a bias. Boil 2 quarts of salted water in a saucepot. First, boil the leek sticks for 30 seconds. Refresh immediately in an ice bath. Drain when cold and pat dry with paper towel. Reserve. Then boil the peas for 2 minutes and refresh in ice bath. Drain when cold; pat dry with paper towel and reserve. Repeat the same with the carrots.
When the fish stock is reduced to one cup, add the heavy cream and truffles. Bring to a boil and season to taste with salt, ground black peppercorns and a pinch of cayenne. Heat 4 x 9”rimmed soup bowls for 10 minutes in a 350 degree oven. Lay the bowls on a work surface. Spread butter evenly in each bowl. Divide the salmon slices evenly in each bowl, so they don’t overlap each other and do not cover the sides of the bowls. Divide the vegetables evenly on top of the salmon. Working quickly, add the crabmeat to the broth, bring back to a rolling boil and check seasoning. Divide the broth and crab evenly over the salmon and vegetables. Sprinkle with chives. Serve Immediately.
