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1
First Roast the Garlic: Place 2 cups of the garlic cloves and 2 cups of canola oil in a saucepot.
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Heat on medium-low heat to the lowest detection of simmer; do not fry the garlic.
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Cook for 30 to 40 minutes until the garlic is golden brown.
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Drain and separate the garlic cloves from the oil reserving both ingredients.
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5
To puree the garlic, place the roasted garlic in a food processor and puree until smooth.
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Reserve.
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7
Butcher the Salmon: The salmon should be about 2 1/2 to 3 ounces in weight with no skin or fat.
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8
With a ring cutter, gently cut a nice circle of salmon from the center of each fillet.
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9
Reserve.
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10
Save all the salmon scraps to grind for the tartar.
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11
Preheat the oven to 425 degrees F. Now, cook the salmon.
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12
First, season with garlic oil then salt and pepper.
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13
In a hot, oiled saute pan, add the salmon and let it sear on the topside first until golden.
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14
Flip over and brush the salmon medallion lightly with the garlic puree.
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15
Roast for a few minutes depending on your preferred doneness.
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Reserve.
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Note: This dish was created by using the salmon scraps.
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18
They are diced and mixed with classic ingredients of tartar.
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For the Tartar: Hand dice or grind all the salmon scraps and place in a bowl.
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Fold in the remaining ingredients, except butter and the quail eggs, using a spatula and reserve.
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21
Cook the Quail Eggs: Melt a little butter in a non-stick pan.
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Pre-crack the eggs and place in small, individual containers.
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Then cook them 'up' over low heat and reserve.
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Saute the Veggies: In a hot, oiled saute pan, add the shallots and carrots.
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25
Saute for 30 seconds.
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Add the green beans.
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27
Saute for an additional 30 seconds and add a splash of stock.
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Saute for 1 to 2 more minutes, add salt pepper and butter and continue to saute until nicely cooked.
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29
Reserve.
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30
To plate: A bowl works nice for this dish.
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31
Pack about 1 1/2 ounces of the tartar into a ring mold; remove the mold.
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32
Place the salmon on top of the tartar.
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33
Tightly spoon the coulis around the center ingredients.
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34
Spoon some veggies tightly on top of the salmon.
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35
Then top it with the 'up' quail egg.
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36
Now top with chervil and serve.
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37
In a blender, add the garbanzo beans, anchovy paste, capers, chili flakes, salt, pepper, and a splash of the chicken stock.
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38
Puree and add a touch more of the chicken stock to loosen.
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39
Now add the olive oil to smooth out the coulis.
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40
Note: I do not strain this coulis.
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41
Pour the coulis into a bowl and fold in the parsley.
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42
Reserve for plating.
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43
Note: When blending coulis remember stock or liquid will loosen the coulis and oil will tighten and smooth it out!
