Recipe Index: Chef David Gilbert

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Salmon with White Beans & Roasted Vegetables

Yield = Serves 4

Ingredients:

4 x 5oz salmon filets, scoured, skin on
20 oz white bean & roasted vegetable mixture
lemon foam

White Bean & Roasted Vegetables:

3/4 lb. white beans
1 eggplant, small dice
1 zucchini, small dice
3 oz. lemon juice, fresh
1 squash, small dice
3 tomatoes, small dice
8 garlic cloves, minced
1 teaspoon thyme, picked
salt and white pepper to taste

Lemon  Foam:

Juice of 5 lemons
1 cup water
1 teaspoon lemon zest, dried
1 shallot
1 sheet of gelatin
small pinch of sugar

Preparation:

To prepare vegetable mixture: 

Soak white beans overnight. Strain and cook with thyme in fresh water. Cool on sheet pan. Preheat oven to 225 degrees. Combine all vegetables (excluding tomatoes) and roast in oven until soft. Cool. Combine white beans, lemon juice, tomatoes, more thyme and garlic. Season to taste with salt and white pepper. Set aside.

To prepare salmon:

Sear salmon in a oil-drizzled skillet over medium heat, turning half-way through. Salmon is done when it flakes easily with a fork. Remove from heat.

To prepare lemon foam:

Bring lemon juice, water, zest, shallot and sugar to boil. Remove from stove and add bloomed gelatin. Leave at room temperature. Pour mixture into a whip canister (charger), shake, and refrigerate

To assemble:

Place a mound of vegetable mixture on the center of each serving plate. Lay seared salmon across, skin-side up. Top with a dollop of lemon foam. Garnish with fresh herbs, if desired.

 

Chef David Gilbert, LuQa, Dallas, Texas