This year, The Compound (Santa Fe) Chef Mark Kiffin plans to prepare seared diver scallops, with summer asparagus, peas and baby onions, charred tomato pearl cous cous, and basil-mint pesto. This tantalizing dish will be paired with Sagebrush Classic Pilsner, a traditional German-style Pilsner using only the finest Pilsner malts, Czech Saaz hops and German lager yeast. Cold fermentation and a long laagering period ensue smooth malt taste and crisp hop bitterness. (Original Gravity 1.048, ABV 5.1%)
Here is another famous recipe of Chef Kiffin’s for…
Slow Baked Salmon With Chardonnay Butter Sauce
Ingredients:
-2 salmon fillets, pin boned, skin on and portioned to approx 8 oz.
-2 medium carrots, peeled and sliced
-1 celery root, peeled and diced
-1 bulb fennel, no green tops, diced
-2 white onions, peeled, and diced
-1 bunch fresh thyme
-1 bunch flat leaf parsley
-1/2 bunch fresh basil
Method:
Pre-heat oven to 175, 250 if convection. Season fillets with salt and pepper. Mix the carrots, celery root, fennel and onion. In a baking dish just big enough for the fish, layer the vegetables on the bottom, the fish fillets on top, trying not to have ends touching. Lay the fresh herbs over the top of the fish, covering it as much as possible. Cover the dish with foil and place in the oven approximately for 45 minutes to cook completely through, less if more medium or medium rare is preferred. Serve with Chardonnay butter sauce or chill and cut up for salmon salad.
Yield: 4 servings
