Salmon Napoleon

[kirra]

Salmon Napoleon
Neil Cotton

Ingredients:

Salmon:

Eight 6-ounce Atlantic salmon filets
Salt and pepper

Potatoes:

1 qt. half & half
1/4 lb. butter, cut into small cubes
2-1/2 pounds potatoes, peeled
2 T. roasted garlic puree
salt and pepper

Arugula:

1 T. olive oil
2 T. minced shallots
1 lb. baby arugula
1/4 c. white wine

Sauce:

1 qt. ruby red grapefruit juice
1 shallot, peeled and sliced
1/4 c. sugar
1 T. ground cardamom
1/2 lb. unsalted butter, cut into small cubes

Preparation:

Season salmon filets with salt and pepper and grill.

Place potatoes in a pot and boil until soft. Drain potatoes, place in a mixer and whip with roasted garlic until lumps are gone. To prepare potatoes, heat butter and half & half in a saucepan, and slowly add the mixture to the potatoes while still mixing. Season with salt and pepper to taste.

Heat olive oil in a saute pan. Add shallots and arugula and saute until the arugula begins to wilt, then add white wine and saute until it turns bright green.

To make sauce, place juice, shallots, sugar, and cardamom in a saute pan and reduce till the mixture begins to thicken. Reduction should be dark brown with a caramel-like consistency. Reduce heat to medium and slowly whisk in butter, stirring constantly. When butter is completely melted, transfer to a separate container and keep warm until ready to serve. Do not let the butter separate by getting the sauce too hot or too cold. To assemble:

Place a scoop of mashed potatoes in the middle of each plate. Pour sauce around potatoes, covering the entire bottom of the plate. Place arugula on top of the potatoes, then salmon on top of the arugula. Garnish with chopped chives and a section of grapefruit. Serves 8.