*** Serves 4 ***
4- 7 oz. salmon filet
4 teaspooons fig puree (available at specialty food stores)
2 teaspoons aged balsamic vinegar
4 tablespoons red pepper oil (recipe follows, make 3 weeks ahead of time or substitute a quality extra virgin olive oil)
fried lotus root or leeks or onion rings as a crunchy garnish
cup heavy cream
8 oz. cooked, chopped lobster meat
pinch of saffron, (stamen of a Mediterranean crocus flower)
salt and pepper to taste
2 cups water
1 cup white wine
8 tablespoons lemon juice
1 cup extra virgin olive oil
1 roasted red pepper
1 teaspoon paprika
First, you want to make sure you make your red pepper oil. Combine the olive oil, roasted red pepper and paprika. Store in your refrigerator for about three weeks. Then you want to warm the oil a bit and run it through a strainer to get the peppers out.
For the rest of the recipe:
1.Start by quartering the potatoes and boiling them in a large pot of water for about twenty minutes or until soft.
2.Mash the potatoes.
3.Fold in saffron, heavy cream, lobster meat and season to taste with salt and pepper. Reserve on a warm part of the stove.
4.For the salmon, place filets in a shallow pan with water, white wine, and lemon juice. Simmer for about 8 minutes on med/high heat.
5.Arrange potatoes in the center of 4 dinner plates.
6.Place a salmon filet atop each mound of potatoes.
7.Drizzle around salmon red pepper oil.
8.Drizzle fig pure and aged balsamic vinegar.
9.Garnish with something crunchy, lotus root chips for instance.