Name: Citrus—Marinated Salmon with a Confit of Navel Oranges, Beluga Caviar, and Pea Shoot Coulis
Yield: Makes 8 Servings
Cuisine: French
Ingredients: Finely grated zest of 1 orange (about 2 teaspoons); 1 side salmon (a whole fillet, about 4 pounds), skin and pin bones removed; Citrus Powder; 1 to 2 ounces beluga caviar; ⅓ cup finely minced chives; Olive oil for poaching; Kosher salt; 3 quarts (6 ounces) pea shoots; 2 to 3 tablespoons Chicken Stock (optional); 1½ tablespoons unsalted butter; ½ teaspoon white wine vinegar; ½ cup Simple Syrup; ⅓ cup kosher salt; Finely grated zest of ¼ grapefruit (about 2 teaspoons); Finely grated zest of ½ lime (about ½ teaspoon); 4 navel oranges; 1 tablespoon freshly ground white pepper; 2 tablespoons sugar; Finely grated zest of ½ lemon (about 1 teaspoon)

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

As with the Warm Fruitwood-Smoked Salmon with Potato Gnocchi and Balsamic Glaze, I work a similar twist on the citrus-marinated salmon, which is cured and flavored with ground citrus zest. We poach the salmon in olive oil very, very gently, at about 110 degrees. Again, what is normally served cold, as gravlax, is served hot and yet it has even more of the qualities you look for in the cold preparation, that melting richness of cold cured salmon. I use