Seared Salmon with Borscht Risotto

We are all admirers of the holiday tradition of the Feast of the Seven Fishes, with its festive reminder that the flavors of the sea are satisfying not just in summer, but also through the depths of winter. Thinking forward to the many weeks of winter after the holidays, six Pittsburgh chefs took us on a deep dive into seafood-powered dishes that will brighten the season of chill and gloom with their memorable flavors. In keeping with this issue’s focus on Lake Erie wines, TABLE Magazine’s wine expert Adam Knoerzer pairs each dish with wine from the region.

Chef Jessica Gibson of Altius shares her wonderful salmon and risotto recipe with TABLE readers.

SEARED SALMON RECIPE WITH BORSCHT RISOTTO & HORSERADISH CRÈME FRAÎCHE

Serves 4

Ingredients

2 large red beets

3 cups chicken stock, heated

1 shallot, small-diced

2 garlic cloves, minced

1 cup Arborio rice

1 cup white wine

1 tbsp red wine vinegar

1/4 dill, chopped

Salt to taste

2 tbsp butter

4 portions of salmon, about 4-6oz

Salt and pepper to taste

1/2 cup sour cream

Horseradish Crème Fraîche (ingredients follow)

Instructions

1.     Preheat oven to 400 degrees.

2.     Wrap beets in tin foil covered with 1 tablespoon oil and 1 teaspoon salt. Seal tightly and roast 45 minutes to 1 hour depending on size.

3.     Let cool and peel and blend. Strain through a fine sieve.

4.     For risotto, have your chicken stock hot.

5.     Sauté shallot over medium-high heat until soft; add garlic and continue cooking for 1 minute. Add rice and toast for 3 minutes. Deglaze with wine, stirring well, and turn heat to medium-low.

6.     Add 1 ladle of stock at a time stirring the rice and repeat when the liquid is absorbed.

7.     When liquid is gone add pureed beets, vinegar, dill, salt, and butter. Taste for seasoning.

8.     For salmon, place heavy-bottom pan over high heat. Season salmon with salt and pepper.

9.     Place 1 tbsp oil in pan and slowly add salmon, skin side up. Turn heat down to medium and sear 3-4 minutes each side until instant-read thermometer reads 115 degrees. Let rest for 5 minutes.

10.  Place risotto on plate. Top with sour cream and dill and serve salmon with fresh vegetables and Horseradish Crème Fraîche.

HORSERADISH CRÈME FRAÎCHE RECIPE

Ingredients

1 cup creme fraiche, store-bought or homemade

1-2 tbsp prepared horseradish, to taste

Salt and pepper to taste

1 tsp Worcestershire

Instructions

Mix all ingredients together. Let rest for 30 minutes before serving.

SUGGESTED WINE PAIRING

Mazza Perfect Rosé: Think pink with this dry offering from Mazza that utilizes the Chambourcin grape. Its soft berry flavors and ample acidity marry with the flavors of the dish while refreshing the palate before the next bite.

RECIPE BY CHEF JESSICA, ALTIUS / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

TRY THESE OTHER WINTER SEAFOOD RECIPES:

Grilled Pumpkin Swordfish with Aleppo Pepper Oscar

Sopa de Mariscos

Cod & Potato Chowder with Coconut Milk, Lime & Cilantro 

Steamed Striped Bass with Ginger & Scallions

Roasted Oysters with Cornbread, Leek & Banana Pepper Crumble

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