20 lbs salmon fillets
10 cups fresh squeezed grapefruit juice
3 cups rice vinegar
4 cups Wholesome! Organic Blue Agave
2 cups Wholesome! Organic Honey
1 tbsp whole black peppercorns
10 pcs star anise
3 tbsp seafood glace or seafood stock
½ cup organic unsalted butter
1 cup organic olive oil
1 bunch fresh Italian parsley
Fabricate salmon into 6.5oz fillets and set aside in the refrigerator.
Combine the grapefruit juice, rice vinegar, Organic Blue Agave, Organic Honey, black peppercorns and star anise in a heavy bottom saucepan. Bring the mixture to a boil and simmer until the mixture is reduced by half.
Whisk the seafood glace into the reduced gastrique until smooth and simmer for another few minutes to incorporate all the flavors then season with salt and pepper.
Cut butter in small cubes, take the gastrique off the heat and whisk in the butter a few pieces at a time until fully emulsified. Check seasoning, and add more salt and pepper to taste. Set the gastrique aside.
Heat a large pan with a little bit of oil and sear the salmon in batches to a golden brown, adding more oil as needed. Flip it on the other side and finish cooking the salmon to a medium.
To assemble. Gently ladle the gastrique onto the plate and place the seared salmon on top. Garnish with a grapefruit twist and fresh parsley sprigs.
Yield: 48 servings (Large Size Recipe intended for catering or foodservice occasions. Cut recipe in half for smaller yield.)
Recipe Source: Chef Tanya Duyongco
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