Hi, I am Barton Seaver, and today we are finishing up our slow roasted Alaskan sockeye fillet. We’ve got caramelized endive, our almond garlic piccata and we’re ready to start plating up.
So, I’m going to take the salmon out of the oven here. It's perfectly cooked, as you can see in this very slow roasting process at 250 degrees, you can see right over here the albumin or the protein of the salmon is just beginning to coagulate, and that fat is just beginning to push out. Now this is fully cooked, but it looks almost raw.
Absolutely great. It retains the texture and the moisture of the salmon better than any other way, of any other preparation of cooking. So, we’ve got our plate here, we've got our caramelized endive. So, I'm going to take a couple of piece of that out of the pan here. Wow, doesn't that look good. That's caramelized in olive oil, and then top of that we just threw a little bit of lemon juice, and a little bit of water, just to cook, just got to cook down. That's going to be nice, and sweet, and bitter all of the same time.
Then I have got a little bit of a syrup still left in there. So, make sure you get all that of there. Just put that on the bottom of the plate there. Now, we’ve got our salmon, and as I mentioned, we cooked the salmon with the skin on. But the skin is going to come off at this point, and what we are going to do, this is pretty gentle process. That skin is going to stay right on the baking pan, and that gave so much flavor and moisture to the salmon. Also protects it from the actual, from the pan itself from giving too much heat. So, just gently put that right on top.
Now, it's just important to be very gentle with that fish, so you end up with the whole fillet of it on the plate, and then we've got our almond garlic piccata, which I have a spoon for this time. You want to just give it one last good stir to make sure that all those ingredients are well combined. Doesn't that look so pretty, and I am just going to make it big spoonful of that, right on top, and just let it fall all over the plate here.
Now again, that olive oil has all that lemon zest flavor and all that garlic flavor, and it is well, so don't be afraid to let that fall onto the plate there. Alright, and there is our slow roasted wild Alaskan sockeye fillet, isn't that gorgeous? That's good food. The texture of the almonds, with the bite of the garlic and a sweet and bitter characteristics of the endive with that slow roasted fatty taste of salmon, it's good food.