LOS ANGELES, April, 2012—Executive Chef Ian Gresik’s reputation for quality and innovation at legendary restaurant Celestino Drago’s flagship restaurant Drago Centro in downtown Los Angeles resulted in his invitation to visit Skuna Bay’s farming facitilities on Vancouver Island.
He came away impressed and more than satisfied with the entire process and especially the shipping method that speeds the freshly harvest fish to him.
Skuna Bay Salmon agnolotti with fava bean puree & olive oil foam
500 g “00” caputo flour
18 egg yolks
1.5 oz olive oil
1.5 oz white wine
1.5 oz water
1. Mix all dry ingredients in Hobart.
2. Slowly add all the wet ingredients until dough comes together.
3. Let dough rest before using.
- Roll pasta dough until very thin and proceed to make agnolotti.
500 g salmon meat raw
125 g heavy cream
75 g white wine
1 clove garlic
1 lemon zest
Salt & pepper, to taste
- Place all ingredients into food processor.
- Puree until smooth.
- Pass through tamis, and place into piping bag.
Fava bean puree
500 g fava beans
2 cloves garlic
1 t olive oil
1 t honey
1 t white balsamic vinegar
Salt, to taste
- Peel fava beans out of both husks.
- Blanch in boiling salted water.
- In sauté pan, heat olive oil and add garlic and shallot
- Add fava beans and cook until tender.
- Add honey and vinegar.
- Puree until smooth, and cool. Set aside until ready to serve.
Olive Oil Foam
100 g Extra virgin olive oil
400 g Vegetable Stock
5 g Soy Lectin
Salt, to taste
- In sauté pan, heat olive oil and vegetable stock together.
- Season with salt and add in soy letcin.
- Whisk with hand blender and strain.
- Pan sear 2 oz piece of Skuna bay salmon.
- Cook 8 Skuna bay salmon agnolotti per serving
- Warm up fava bean puree.
- Warm olive oil foam.
- Place Skuna bay salmon onto plate.
- Add glazed fava beans and agnolottis.
- Finish with olive oil foam.
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