Recipe courtesy of Chef Sean Weinberg, Restaurant Alba
Ingredients:
4 6oz fillets of wild king salmon
12 spears of asparagus
¼ cup of fava beans
¼ cup of English peas
6 cups of fish broth
1 T chopped tarragon
12 spring onions or 12 ramps
4 edible spring flowers (pansies, geraniums, etc.)
for vinaigrette
1 T mustard
1 egg yolk
1 ½ T champagne vinegar
1 T of fresh lemon juice
1 C extra virgin olive oil
salt and pepper to taste
Directions:
All vegetables will be cleaned, blanched in salted boiling water and shocked in ice water, then place on plate. Gently simmer salmon in broth, continually basting for 6-8 minutes. Remove salmon from broth and allow to fully cool in order to be served at room temperature. Tear salmon with hands and lay on plate. Arrange gently beside Spring vegetables. With a spoon dress the plate with the vinaigrette and sprinkle with fresh tarragon.
