OLIVE OIL POACHED SALMON

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OLIVE OIL POACHED SALMON

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Ingredients

Adjust Servings:
4 x 5 portions of Scottish or King Salmon
Pepper
1 tablespoon grape seed oil
1 gallon Olive Oil
  • Serves 4
  • Medium

Ingredients

Directions

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At Tru this dish is served with Smoked Cream and Sorel Sauce.

  1. Season salmon fillets with salt and pepper. Turn oven onto 350 degrees Fahrenheit.
  2. To prepare your olive oil bath, place a wire rack into a 12×12 pan. Fill with olive oil and set on stove top.
  3. Heat grape seed oil in a sauté pan. You will know when the pan is hot enough when light wisps of smoke rise from the pan. When sufficiently hot, sauté salmon filets skin side down until skin side is golden brown. Immediately remove from heat and set aside.
  4. Drop salmon fillets onto the wire rack so they are fully submerged. Place on top of the stove (not on a flame—the heat from the 350 degree Fahrenheit oven provides the correct amount of heat for the cooking process) until temperature of the fillet reaches 105-110 degrees on a meat thermometer (about 35-55 minutes). The fish will feel slightly warm to the touch. Note that the bath never gets hot and the color of the fish will not change as when baked. It will still be raw-looking, flaky and firm.
  5. When done, remove from bath and rest on napkins for one minute to drain oil. Serve immediately.

Anthony Martin

Accumulating four-stars and being named Chef of the Year (2011) by Chicago Tribune marked Anthony Martin’s first year as executive chef/partner at renowned Progressive French restaurant Tru. His presentations, described by Phil Vettel as “so visually stunning that it seems crude to disturb their perfection for something so prosaic as eating,” have caught Chicago’s attention, with flavor combinations further described by Vettel as “maddeningly subtle, driving over-analytical foodies to despair.” Since then, Martin has been named a Rising Star by Restaurant & Hospitality and has been covered extensively by the media.

Martin’s first and fondest memory of cooking was helping his great-grandmother and mother bake during the Christmas season in his native Ohio. With a talent for drawing and painting, however, and after receiving several art scholarship offers, he poised himself to enroll in art school. The desire to cook was too strong, however, and he soon joined the Pennsylvania Culinary School in order to channel his innate creativity into a culinary career. After graduation, Martin landed his first professional kitchen job at the Ritz-Carlton in Cleveland. Next, he headed south to Atlanta where he worked for chef Gunter Seeger at his namesake restaurant, where he worked his way up to sous chef. Four years later, opportunity came knocking from the direction of Las Vegas, where he lent his skills to Alex Stratta’s opening team at Alex in the Wynn Resort and Casino. Soon after he secured the executive sous chef position opening the celebrated restaurant Joel Robuchon at the MGM Grand, which was awarded Three Michelin Stars. Finally, in 2008, Martin brought his considerable experience to Chicago to work at Tru, overseeing savory and pastry at the renowned destination.

TRU Restaurant Profile

This fine-dining stunner offers Executive Chef/Partner Anthony Martin’s Progressive French cuisine showcasing the most pristine ingredients in the world with bold creativity in seasonal menus including a 3-Course Prix Fixe, 6-course Grand Collection and 9-Course Chef’s Collection. With an elegant ambiance of white draperies, blue banquettes and a museum-quality contemporary art collection including works by Gerhard Richter, Peter Halley and Andy Warhol, Tru offers an elegant main dining room as well as private salons, a lounge and more than 1,800 selections in the award-winning wine cellar. For reservations or more information call 312-202-0001 or visit www.trurestaurant.com.

TRU Accolades

“Tru’s service is beyond exemplary; this is probably the finest service experience I’ve enjoyed in the last five years.”

Four-Stars

Phil Vettel, Chicago Tribune

 

Anthony Martin’s presentations, as described by Phil Vettel are “so visually stunning that it seems crude to disturb their perfection for something so prosaic as eating,” and have caught Chicago’s attention, with flavor combinations further described by Vettel as “maddeningly subtle, driving over-analytical foodies to despair.”

Chef of the Year (2010)

Phil Vettel, Chicago Tribune

 

“Martin performs in rarified air, so it was only natural that he maintain the altitude of Tru’s progressive French cuisine.”

Michael Sanson, Restaurant Hospitality, Rising Star Chef July 2011

 

“Executive Chef Anthony Martin has set a new tone at the legendary Tru.[…] Tru 2011 feels just as special as Tru 2001.”

Time Out Chicago

 

“With stints at The Ritz-Carlton Cleveland, Atlanta’s acclaimed Seeger’s Restaurant and Joel Robuchon at the MGM Grand in Las Vegas, chef Anthony Martin has some extensive culinary cred, no matter that his youth (he’s 30) and baby face might lead you to believe otherwise. As executive chef for the last three years at Tru, Martin’s been following up that impressive resume with some equally impressive food, earning plenty of accolades in the process. Consider us smitten”

Lisa Shames, CS

 

“Martin nails flavors with more precision than Encyclopedia Brown solves mysteries…”

Men’s Book

 

Recipient of a Michelin Star (2011)

Michelin Guide

 

Semi-finalist for “Outstanding Restaurant” (2011)

James Beard Foundation

 

Awarded “Outstanding Service” (2006)

James Beard Foundation

 

“We’re beginning to understand why the Tribune named Anthony Martin the chef of the year. The 30-year-old up-and-comer is breathing new life into Tru […] And the presentations are truly breathtaking.”

Ari Bendersky, Eater.com

 

“An enchanted evening featuring spectacular cuisine developed with passion and care by one of the most talented chefs in the city, yielding an experience that is unparalleled and equally unforgettable.”

Whitney Friedrich, Examiner.com

 

“This stunning, art-filled space with precise yet relaxed service, world-class wines, and inspire food defines modern fine dining.”

Chicago Magazine

 

“A fusion of understatement and spectacle”

CS

 

A finalist in “Eater’s Hottest Chefs Competition”

Eater.com

 

TRU details

Location:

676 St. Clair Street

Chicago, IL 60611

Phone: 312-202-0001

Fax: 312-202-0003

 

Online/Social Media:

trurestaurant.com

facebook.com/trurestaurant

@RestaurantTru

@ChefAnthonyTru

 

Executive Chef/Partner: Anthony Martin

 

General Manager: Serge Krieger

 

Concept: Offering progressive French cuisine at its finest, Tru delivers fresh ingredients, bold creativity and artistic presentation. The menu consists of a prix-fixe three-course section and pre-set “collections” or tasting menus, ranging from six to nine courses.

 

Interior/Architecture: The dining room is accented with rich black fabric and ethereal white drapes with rich blue velvet banquettes. Floors are covered with rough black European mosaic tiles and charcoal carpet. A dynamic staircase takes guests up to the eight seat semi-private dining room overlooking the lounge, and a private salon dining room. A museum-quality art collection punctuates the restaurant, with works from well-known artists including Gerhard Richter, Andy Warhol, Peter Halley and Vik Muniz.

 

Wine: Chad Ellegood, Sommelier

A list of 1,800 selections includes French, Italian, American, Australian, New Zealand, Austrian, German, and Spanish wines. The list is broad in price range including many classics but some surprises as well, inspired by the cuisine. Tru has an unusual and extensive collection of liquor and liqueurs. There is a big commitment to Champagnes, especially by the glass.

 

Focal points: Exhibition or “theatre-style” kitchen with custom island-style cooking suite.

 

Seating: 100 in the dining room, 40 in private salon, 12 seat semi-private room overlooks a 20-seat lounge, for a total of 172.

 

Hours of Operation:

Dinner

Monday – Thursday, 6 – 10 p.m.

Friday, 5:30 – 10 p.m.

Saturday, 5 – 11 p.m.

Closed Sunday

 

Dress code: Jackets are required, ties optional.

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