NEW ENGLAND LIVING CHEF SERIES: Legal Seafoods

Legal Sea Foods Chefs Matt King and Patrick Keefe join Host Rachel Holt in the Clarke Sub-Zero and Wolf Showroom and Test Kitchen to cook up a classic salmon niçoise, and offer up tips on how to pick and prepare the perfect piece of fish.

Organic Salmon Filet

Season with salt and pepper, cooked skin on

Niçoise Vegetables

4oz Fingerling potatoes
2oz Niçoise Olives
4oz Blistered Cherry tomatoes
4oz Haricot Vert
1oz Fried Capers
Cured Egg Yolk for garnish

Chervil Vinaigrette

1 Tbsp While Grain Mustard
2 Tbsp Red Wine Vinegar
1 Tbsp Shallots Sliced
2 Tbsp Chopped Chervil
2 Tbsp Chopped Chive
1/3 Cup Olive Oil
Salt and Pepper to Taste

Wine Pairing: Cloudy Bay Sauvignon Blanc

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