Salmon Crudo, Pickled Fennel and Roasted Beet Emulsion
By: Chef Lynn Rinaldi
Ingredients:
· ¾ lbs. Organic Salmon
· 1Fennel Bulb ( trimmed and thinly sliced)
· ¾ lbs. Red Beets
· ¼ Cup Extra Virgin Olive oil plus 2 tbs.
· 2 Tbs. Champagne Vinegar
· Salt &Pepper to taste
· Pickling Liquid
· 1 cup Sugar
· 1cup White wine Vinegar
Directions:
1. Preheat oven to 350 degrees
2. Simmer white wine vinegar and sugar for 5 minutes until sugar dissolves/allow to cool
3. Place beets in a casserole dish covered with foil/roast in 350 degree oven for 45 minutes and allow to cool
4. Peel and cut beets in small cubes (reserving half for emulsion)combine half of the beets to fennel and pickling liquid /refrigerate overnight
5. In a blender combine remaining beets with champagne vinegar/turn blender on med speed and slowly add ¼ cup of extra virgin olive oil, season emulsion with salt and pepper.
6. Slice salmon on a bias very thin and place on for serving plates/drizzle with beet emulsion, garnish with pickled fennel and beet/season with salt and pepper to taste
7. Finish dish with drizzle of extra virgin olive oil
