Salmon Wrapped with Bacon with Soy Cream Sauce, Medley of Rice, Shiitake Mushrooms, & Sugar Snap Peas
- CLICK HERE TO WATCH EPISODE #1: How to make Jean Robert’s Wrapped Salmon
Created & Written by Adhrucia Apana
Produced by XBMD Designs
Producers Adhrucia Apana & Joshua Dean
Filmed & Edited by Joshua Dean
Jean-Robert’s Table ~ 713 Vine Street ~ Cincinnati, Ohio 45202
For Reservations Call 513.621.4777
http://jrtable.com/
Recipe Courtesy of Jean-Robert de Cavel at Jean-Robert’s Table
Adapted & Written by Adhrucia Apana for NoshableNotes.com
(Recipe serves two)
*Note: All steps or ingredients in green can be prepared earlier in the day.
*Follow links for information on products or processes
Utensils:
Cellophane Wrap
Metal Frying Pan (Oven Safe)
Heat Resistant Tongs (to flip salmon)
Large Pot
Medium Saucepan/Pot
Shallow Wok/Frying Pan
Medium Pan
Prepared Ice Bath (Large bowl filled with ice and water to aid in blanching process)
Bar Blender or High Speed Blender
Mesh Strainer or Slotted Spoon
Large Sharp Knife
Mallet (or something hard to pound bacon with)
Ingredients:
2 filets of fresh organic Atlantic salmon (2-3oz pieces)
4 strips uncooked uncured bacon (Enough to wrap around entire two pieces of salmon) 1/2 cup cooked wild rice
1/2 cup cooked white rice
4 small “heads” of bok choy
1/2 cup chicken stock
1/2 cup heavy cream
2tbs chopped shallots
1tbs chopped chive
12 sugar peas sliced long ways (*Substitute – Snow Peas)
4 cleaned shiitake mushrooms de-stemmed & julienned finely (See Tips Page on how to clean mushrooms)
Organic Soy Sauce
1 stick of Butter
2 sprigs of fresh thyme
Olive Oil
Kosher Salt
Fresh Cracked Pepper
Steps:
Pre-heat oven to 350 degrees.
1. Place your uncured bacon (4 strips or enough to cover both salmon filets from end to end) between two pieces of cellophane wrap and pound with mallet to thin
*Tip: Cellophane wrap allows you to contain mess and keep bacon intact!
2. Salt and pepper your salmon filets generously on both sides
3. Wrap each salmon filet from edge to edge with one layer of your pounded uncured bacon
4. De-stem and clean shiitake mushrooms, julienne finely into thin slices & slice your 12 sugar snap peas long ways (if you haven’t already done this slicing in prep)
5. Salt half a pot of water and bring to a boil. While water is coming to a boil heat metal skillet on high. When skillet is hot add 2 tbsp of butter and allow to melt. After butter is almost fully melted, drizzle with olive oil (this cools down butter).
6. Place wrapped salmon filets skin side up, (with the meat directly facing skillet surface), into skillet and sear for 2 minutes. After two minutes flip your filets using your heat-resistant tongs and cook skin side down for two minutes. Next sear each of the two remaining sides of the salmon filets for 30 seconds on each side and remove from heat. Set aside.
7. Place your third shallow wok/pan on the stove and allow to heat. Return to your pot and place heads of bok choy in boiling salted water. Cook bok choy for 2 minutes. Remove from water using slotted spoon and place in cold water bath immediately to stop cooking process (See blanching)
8. Once shallow wok/pan is hot add 1 tbsp (heaping) of butter to skillet. Once it is melted almost all the way drizzle with olive oil (to cool). Add julienned shiitake mushrooms and saute for two minutes. Add a generous amount of fresh pepper and a generous pinch of kosher salt to your mushrooms.
9. While mushrooms are sauteing return to your boiling water. Place your sliced sugar snap peas in metallic mesh strainer and place the strainer into the pot of salted boiling water. Allow to cook for 30 seconds and remove strainer and peas immediately. Place strainer and peas into your ice bath so that pease are fully submerged in water.
(You may remove your heads of bok choy at this point if you would like and place aside on a paper towel to drain.)
10. Return to mushrooms in the wok/pan which have now sautéed. To the mushrooms add 2 tbsp of chopped shallot. Cook till shallots sweat. Then add the 1 tbsp of chives and saute a few seconds longer to combine components. Remove from heat and place aside in bowl.
11. Grab your medium saucepan/pot and place on the burner at medium high. Add 1/2 cup chicken stock and 1/2 heavy cream to the pot and bring to a boil. Allow to cook till mixture is reduced by half.
12. While liquid mixture is reducing, take your now empty medium-sized wok/pan (which you just cooked the mushrooms in) and warm on medium on stove. Add 1 tbsp of butter to warm wok/pan and as it starts to melt combine both 1/2 cup wild and the 1/2 cup white rice in wok/pan with the melted butter. Reduce heat to low and leave on burner to stay warm.
13. Returning to your pan with your salmon filets that have been resting, place one spring of thyme on each salmon filet. Drizzle each filet generously with olive oil and dress each piece with 2 tbs of chopped butter spread out in chunks along the breadth of your filet. Place in preheated oven (350 degrees) and allow to bake for 4-6 minutes to finish. Remove from oven.
(Salmon will be cooked a little rare. If you need to keep your filets warm, you may remove them from the oven after cooking and place into an oven at 250 degrees. Allow oven temperature to drop to at least 250 degrees if using the same oven, before returning filets to oven so salmon does not over cook.)
14. Heat your medium-sized pan on medium high and melt 1 tbsp butter. Place your blanched bok choy heads into the pan and sear on one side for 20 seconds. While side one of bok choy is searing remove sugar snap peas from ice bath and allow liquid to drain from strainer. Add sugar snap peas to pan with bok choy just to heat. Using tongs flip bok choy heads and sear on other side for 20 seconds. Season both bok choy and sugar snap peas with a pinch of kosher salt and fresh cracked pepper. Remove pan from heat and place bok choy aside for plating. Add sugar snap peas to rice mixture in wok/pan and gently fold in.
15. Combine shiitake mushroom mixture to rice and sugar snap pea mixture in the wok/pan and gently fold in. Allow to sit on burner at very low heat to keep warm.
16. Return to your cream and broth mixture on the stove (make sure it has reduced to half the initial amount). Remove mixture from heat and carefully pour the hot mixture into your blender. Place lid on blender and begin blending on medium. Remove the center portion of blender lid and add two and half tbsp of butter to the mixer as liquid blends on medium speed. Next slowly start to pour organic soy sauce into mixture. Watch the color as you pour soy sauce. When mixture turns a light caramel color you have added enough. (You may add more or less to taste if you wish).
17. Add a generous amount of fresh ground pepper to the mixture, replace the center portion of your blender lid, and turn your blender to high. Allow blender to whisk till mixture is frothy. Place finished sauce in a gooseneck sauce bowl or a gravy boat.
18. Remove your rice mixture from the stove and place a cooking spoon full of rice on each person’s dinner plate. Place two heads of bok choy decoratively in the center of each serving of rice. Remove salmon filets from pan to cutting board and cut them on a bias (slant following the grain) into 3-4 pieces with a sharp knife. Using a blade of large knife, gently transfer salmon filets from cutting board to plates. Keeping newly cut pieces intact.
19. Right before serving pour sauce over dish (enough to make moist). Serve immediately!
For more info on Jean-Robert de Cavel CLICK HERE!
