Duet of Poached Maine Lobster and Seared Alaskan Salmon with sautéed spinach, blood orange beurre blanc, chive oil and baby beet brunoise

Submitted by Mark Bruning, Executive Chef, San Diego CC, Chula Vista, Calif.

by C&RB Staff (editor@clubandresortbusiness.com)
March 2007
 

 
Recipe makes 4 appetizers

Note: Make sauce first and keep warm

Amt    Ingredient
8 oz    poached Maine lobster medallions
8 oz    seared Alaskan salmon, lightly seasoned (cut both into four 1-1/2-oz to 2-oz portions)
6 oz    cleaned fresh spinach  

Garnish:
Amt    Ingredient
1    blood orange, peeled and sectioned
2    baby beets roasted, refrigerated & cut     brunoise    chive oil to taste
1 pinch    rainbow micro-greens
1 pinch      sea salt (per order/plate)

Blood Orange Beurre Blanc Sauce
Amt    Ingredient
8    large shallots, small dice
2 tbsp    olive oil
2 cups    white wine (cabernet sauvignon)
2 cups    blood orange juice (may substitute     regular orange)
2 cups    manufacturing cream
12 oz    unsalted butter in 1/2 inch cubes (cool)

Procedure:
• For the sauce (make in advance).
• Sweat shallots in oil until translucent. Add orange juice and white wine.
• Reduce until au sec (nearly dry). Add manufacturing cream and reduce until nappe (coat the back of a spoon).
• When cream has become thickened from reducing (80%), turn down burner to low and quickly add butter cubes a few at a time, until just incorporated.
• Remove from heat immediately and strain with a fine chinois. May fortify with orange paste if desired.
• Salt and pepper to taste. Keep warm (not hot or cool) or sauce will break.

For the dish:
• On your plate, stack the sautéed spinach topped with the seared salmon and lobster.
• Ladle a little of the sauce over the top and around the perimeter.
• Garnish with blood orange segments, chive oil and brunoise beets with micro-greens and sea salt on top.