Cured Scottish Salmon with a smoked bacon and ginger vinaigrette, Grilled pita bread, and a chilled orange and lemon salad



Recipe
1 8oz piece of salmon
3 lemons
3 oranges
2 cups of sugar
2 cups of salt
2 tbls of liquid smoke
3/4 cup of olive oil
1 cup of pickled ginger juice
1/2 cp of bacon fat
1tsp of dijon mustard
1 tbls of vinegar
1 tbls of garlic & shallots
fresh cracked black peppercorns
1 slice of pita bread


Directions
First, lets make sure we get that skin off of the salmon if its not already done. Now get a good knife and slice the salmon in half lenght wise so that you have two thin pieces. Next slice your oranges and two of your lemons.  Now salt and sugar the salmon heavily on both sides. Lay half of your orange and lemon slices on a plate overlapping each other. When you are done with that, drizzle 1/2 of the pickled ginger juice over salmon slices on both sides, and place on top of the lemons and oranges that are on the plate.  Next use the rest of the lemon and orange slices to cover the top of the salmon. Wrap in plastic very tight, and place another plate on top of the plate with salmon for a little pressure.  Let that sit for 12 hours and then flip the salmon on the opposite side and repeat the steps and let sit another 12 hours.  Now time to pull out the blender. Place your garlic and shallots into the blender and begin to chop, next add your vinegar, bacon fat, dijon mustard, the juice of the last lemon, a little cracked black pepper, the rest of the pickled ginger juice, and olive oil until emulsified. ( or blended well).  Now get the salmon off the plate and rinse well. You can either slice it or dice it. Toast or grill your pita bread and enjoy. simply drizzle the dressing over the salmon and enjoy along with the pita bread. Bon appetit!

  



Chef Wallace

Grilled filet of Sole with roasted potatoes, an asparagus, tomatoe, and cipollini onion melange, along with A lemon and dill buerre blanc




Recipe
1 8oz portion of fresh Sole
3 to 4 asparagus spears
3-4 cipolinni onions
3-4 cherry tomatoes
1 idaho potatoe
1 lb of unsalted butter
2oz of fresh dill
1/2 cup of white wine
2tsp of fresh garlic
2tsp of fresh shallots
1 lemon
1 cup of heavy cream


Directions
first you will need to get a small pot of water going! Next you will need a melon baller scoop. Get your potatoe peeled and proceed to scoop as many full scoops of the potatoe as possible with the melon baller. Now afterward place the potatoes that have scooped into the pot of boiling water. In the meanwhile lets get another pot on the stove with 1 tsp of the garlic and shallots and the white wine. Let this come to a boil and reduce to half. Now add the heavy cream and let come back to a boil and reduce by half. While your cream is reducing pour the pot of water with your potatoes through a strainer and place potatoes in an ice bath. Now cut your butter into medium sized cubes. Add 1/2  lb of the butter in the heavy cream a few cubes at a time while steadily wisking until the butter has melted completely. Now place that pot aside to cool down a bit. Next lets get skillet on the stove on medium heat. Place potatoes on a small sheet pan with butter salt and pepper and place into the oven on 450 for approx 4-5 min. Now at this point things are gonna begin to move fast so pay close attention. Place another smaller skillet on the stove on medium heat. There should be 2 pans on your stove at this point. Pour approx 2 tsp of oil in both. Season your filet of sole with a little salt and pepper to taste, and place into one of the skillets. Next pull potatoes out of the oven and let them rest. They should have a nice golden color to them at this point.  While your fish is cooking, in the other pan place your cipollini onions, and asparagus spears (which should be cut in 1/2 inch pieces) with a little oil and sautee until they are cooked through. Flip your fish over in the other pan and let cook for approx 2-3 min and turn your heat off. Add your tomatoes to the asparagus and onion pan and turn the heat off. We are almost done here! Now chop 1/2 of the dill and add to your cream and butter along with a little lemon juice. whisk until the flavors are married. This is your buerre blanc! Now plate your dish as you see assembled or your own way and enjoy. Bon appetit!