For salmon filet:
Pre heat oven to 250°. Season salmon with salt and pepper. Roast in oven for approx. 25 minutes, until opaque on outside with a slight pinkish center.
For cabbage compote:
Simmer cabbage, pancetta, white wine, stock, butter, onions, rosemary and caraway seeds for approximately 20 – 30 minutes. Add apples and chestnuts 5 minutes from being done.
For red wine butter sauce:
In pan, reduced shallots, Pinot, fish stock, clam juice, thyme and bay leaf to about 1/3 original volume. Add cream and bring to boil and then reduce to a simmer, whisk butter slowly. Season with salt. Strain through a fine mesh strainer. Hold the sauce in a warm water bath. Add the chives just before serving.
Place cabbage compote on plate. Place Salmon filet on top of cabbage and drizzle sauce over top. Pair with our Pinot Noir.
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