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

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	The Dish Recipe Card 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 Recipe Video - www.whdh.com/features/articles/dish/BO46020


	- 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 Recipe Video - www.whdh.com/features/articles/dish/BO46020


	- 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 Recipe Video - www.whdh.com/features/articles/dish/BO46020


	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 Recipe Video - www.whdh.com/features/articles/dish/BO46020


	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 Recipe Video - www.whdh.com/features/articles/dish/BO46020


	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 Recipe Video - www.whdh.com/features/articles/dish/BO46020


	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 Recipe Video - www.whdh.com/features/articles/dish/BO46020


	- 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 Radius 8 High Street Boston, MA 02110 617-462-1234 Recipe Video - www.whdh.com/features/articles/dish/BO46020