The Dish: Radius -- Slow roasted salmon with carrot-cardamom puree

Executive Chef Patrick Connolly

INGREDIENTS – CARROT-CARDAMOM PUREE
2 lbs. carrots peeled
16 cardamom pods
1 tbsp. butter

METHOD
- Juice ¾ of the carrots and cut the rest into small dice
- Crack the cardamom pods and toast them on medium heat in a 1 qt sauce pan
- Pour the juice over the cardamom and steep on very low heat (pilot light) for 20 min.
- Strain out the cardamom and cook the diced carrot in the juice on medium heat until tender
- Puree the mixture in a blender while adding the butter
- Strain and season with salt to taste

INGREDIENTS – SPICED SPAETZLE
1 ¼ cup all purpose flour
3 eggs
1/3 cup water
1 allspice berry
3 clove
½ star anise
1 tsp. green peppercorns
2 tbsp. extra virgin olive oil
1tbsp. chopped thyme
½ tsp. sherry vinegar

METHOD
- In a pan, toast all the spices on medium heat, then finely grind them all together
- In a mixing bowl, mix the flour, eggs, and water vigorously until smooth
- Add the ground spices to the paste and mix well
- Bring a large pot of salted water to a boil
- Using a perforated pan or colander, press the spaetzle batter through the holes and into the boiling water
- Boil the spaetzle for 30 seconds, transfer them into an ice water bath, then dry them out on a towel
- Once dry, heat olive oil in a sauté pan over high heat
- Add the spaetzle in a single layer and sauté until golden brown
- Season with salt (if needed) and add the thyme and sherry vinegar

INGREDIENTS –BRAISED RED CABBAGE
½ head red cabbage (core removed and cut into thin ribbons)
1 tbsp. extra virgin olive oil
½ cup red wine vinegar
2 cups chicken stock
¼ cup maple syrup

METHOD
- In a 2-qt saucepot, heat the olive oil over a medium flame
- Add the cabbage and sweat on medium heat for five minutes
- Add the remaining liquid ingredients and braise slowly, stirring occasionally (you may need to turn the heat down)
- Cook the cabbage until very tender and the liquid has reached a syrup consistency
- Remove from the heat and season with salt and pepper to taste

INGREDIENTS – CURRY OIL
½ cup 75-25 blended oil (75 percent canola oil, 25 percent olive oil)
1 tsp. fennel seed
¼ tsp. cumin seed
2 allspice berries
1 tbsp. coriander
4 cloves
2 tsp. turmeric
¼ tsp. cayenne

METHOD
- Over medium heat, toast the fennel, cumin, allspice, coriander and clove
- Grind them very finely
- Combine the toasted spices with the cayenne and turmeric and whisk together with the oil
- Let steep overnight in a warm place
- Strain through a coffee filter
*There will be extra curry oil for later

INGREDIENTS – SALMON
4 6oz salmon filet portions
2 tbsp. softened butter
2 tbsp. minced shallots
1 tbsp. chopped thyme
2 tbsp. extra virgin olive oil
Juice of 1 lemon
Salt
Pepper

METHOD
- Preheat oven to 300 degrees
- Apply a thin layer of butter on a baking sheet
- Season the butter with salt and pepper
- Place the salmon filets on the buttered area as far apart as possible
- Spread a thin layer of butter onto the salmon
- Season with salt, pepper
- Evenly distribute the shallots, thyme and extra virgin
- Roast in the oven for 10 minutes for medium rare

INGREDIENTS – MAITAKE
3 tbsp. extra virgin olive oil
2 cups maitake mushrooms
Salt
Pepper
1 tbsp. minced shallots
1 tbsp. chopped thyme
1 tbsp. chopped rosemary
1 tsp. butter
½ tsp. sherry vinegar

METHOD
- Heat the olive oil in a sauté pan on high heat until it begins to ripple, not smoke
- Add the mushrooms and let them sear in the oil
- Season with salt and pepper and toss the mushrooms once or twice
- Add the butter, shallots, and herbs -- toss the pan once more
- When the mushrooms have good color, add the sherry vinegar and remove from the pan

PLATING
- On a round plate, spoon some of the carrot puree in the center and using the tip of the spoon, 'drag' the puree in four directions, creating an X
- In the center of the X, place a layer of the cabbage
- Place the spiced spaetzle on top of the cabbage
- Gently put the roasted salmon on the spaetzle
- Spoon the maitake on top of the salmon
- Drizzle a little of the curry oil around