• Seared Salmon & Vegetable Ragout with Sour Cream & Dill

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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 caviar, sour cream and dill.

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