2 Savory Dishes

On a surf and turf theme.

One is a pan seared filet mignon with leek-sweet pea puree, asparagus, and pomegranate molasses reduction. The steak was cooked at 4 min./side to obtain a delicious medium. Added a little cayenne into the leek puree, which gave a nice kick to the dish. I will probably forego adding peas into the puree into the future, as they made it too lumpy.



The other is a cayenne rubbed wild salmon, with faux caviar and white chocolate wasabi and celery root sauce. I admit I took this off of Top Chef; the faux caviar was a brilliant idea. To make the faux caviar, cook tapioca pearls until 3/4 done (white cores still visible), strain in a chinoise, rinse with cold water, submerge in soy sauce, balsamic vinegar, and port wine.

http://recipes.mt.bravotv.com/top_chef/season_4/episode_4_1/soy_tapioca.php




My white chocolate wasabi sauce didn't turn out too well. The celery root made the sauce too lumpy.