• Seared Salmon & Vegetable Ragout with Sour Cream & Dill

    Read more...

Seared Salmon & Vegetable Ragout with Sour Cream & Dill

Servings: 8


Ingredients

Vegetable Ragout

  • 3 tablespoons butter
  • 4 beets, diced
  • 1 leek, diced
  • 1 rutabaga, diced
  • 1 onion, diced
  • 2 carrots, diced
  • 3 ribs celery, diced
  • 1 fennel bulb, diced
  • 3 tablespoons juniper berries
  • 1 tablespoon peppercorns
  • 1 tablespoon coriander seed
  • 6 basil leaves
  • 2 sprigs oregano leaves
  • 2 tablespoons minced parsley
  • 16 ounces chopped tomatoes, drained, liquid discarded
  • 1 cup red wine
  • 4 cups chicken stock
  • 1/4 cup red wine vinegar
  • Sugar to taste

Salmon

  • 1 filet of salmon, pin bones removed, trimmed and portioned into 8 pieces
  • 4 tablespoons canola oil
  • 4 ounces fresh salmon caviar (optional)
  • 8 ounces sour cream
  • 1 bunch dill, minced

Instructions

Melt the butter in a large pot and add the herbs, spices and vegetables. Cook until glassy and aromatic.

Add the tomatoes and wine, reduce over a simmer by 50%

Add the stock and reduce by 60%.

Season with the vinegar and sugar to taste. Reserve.

Sear the salmon over high heat in a large pan using the canola oil.

Portion the ragout into bowls, place salmon over the ragout, garnishing with the caviar, sour cream and dill.

Like this recipe? You may also enjoy:

Recipe Finder

Related Recipes

Cuisines

Main Ingredients

Occasions

Back to Recipes Page