Van Houtte

Ingredients: Serves 4

Atlantic salmon fillet, cut into 2” sections
 2 tbsp of Van Houtte Colombia Fair Trade Dark Roast coffee beans
 1 tsp of sea salt
 

FENNEL BULBS

2 medium fennel bulbs
 2 cups olive oil
 2 cups vegetable oil
 1 tsp fleur de sel
 

ORANGE EMULSION

2 cups of orange juice (about 6 oranges)
1 tbsp of honey
1 egg yolk
1/3 cup olive oil from the fennel confit
Salt and pepper to taste

Coffee mignonette

•   Finely grind the coffee beans with a mortar and pestle.

•   Add the sea salt. Set aside for cooking.

Fennel bulbs

•   Trim the fennel branches at the bulb. Set aside for later use.

•   Place the bulbs in a deep baking dish and cover completely with vegetable and olive oil.

•   Cook on low heat for 2 hours. The oil should barely simmer.

•   When the bulbs are cooked, you should be able to insert a knife easily.

•   Remove the baking dish from heat and allow bulbs to cool in the oil.

Orange emulsion

•   Reduce the juice and honey mixture to about ¼ of its original volume (about ½ cup).

•   Allow to cool until slightly warm, then add the egg yolk.

•   Using a hand mixer, create an emulsion by adding the olive oil very gradually. Season to taste.

Cooking

•   Sprinkle the coffee mignonette on one side of each salmon section and pat to make the mixture stick.

•   Heat a non­stick pan and sear the coffee side of the fillets in clarified butter for 1 minute. Turn over and cook for 1 more minute. Remove from pan and keep warm.

Finishing and Presentation

Cut fennel bulbs lengthwise into ¾” strips.

Brush with olive oil and sprinkle with a few fleur de sel crystals. Heat thoroughly.

Place a slice of fennel confit on each plate and cover with orange emulsion.

Place each fillet on a fennel slice and drizzle a few drops of orange emulsion around the salmon.