Wild Oregon Salmon Crudo
Welcome! We are excited to share this recipe for Wild Oregon Salmon Crudo paired with Argyle Vintage Brut. This dish was developed by Andrew Toombs, Chef de Cuisine of JORY, at the Allison Inn & Spa in Newberg, Oregon. As a LIVE sustainable certified winery, we look for opportunities to pair our wines with local, seasonal and sustainable foods. If you’re lucky to find it, wild Oregon salmon is rich and buttery, which plays off the natural acidity and brightness of Argyle Vintage Brut. We hope you enjoy this recipe, and if you’re visiting Oregon’s Willamette Valley, please stop and see us!
Recipe shared with Argyle by Andrew Toombs, Chef de Cuisine, JORY at the Allison Inn & Spa
Recipe Information
Total Servings: 2
Ingredients
Salmon Crudo Ingredients
- 10 oz salmon
- 1.5 oz shallot
- 2 oz fennel
- 2.5 granny smith apples
- ½ oz tarragon
- 1 tbsp lemon juice
- Kosher salt, to taste
- 3 tbsp olive oil
Tarragon Oil
- 5 oz parsley
- ½ oz tarragon
- 1 cup canola oil
Directions
Salmon Crudo Preparation
Cut the salmon into small dice and refrigerate.
Cut shallot & fennel brunoise-style and kept separate.
Blanch fennel for 40 seconds in salted water, then shock in ice water
Brunoise the apples and immediately submerge into cold water with ascorbic acid (to prevent them from turning color), then compress the apples with 1 cup Argyle Vintage Brut sparkling wine on the highest setting on a vacuum pack machine.
Strain off fennel and dry between paper towels.
Strain the apples from the Argyle.
In a bowl, place the salmon, fennel, apples, shallot and tarragon. Add olive oil, lemon and salt a little bit at a time not to over season. ** Remember you should be drinking Argyle with this so watch your acid levels while seasoning!
After your crudo is seasoned to your liking, place into desired mold and garnish.
Tarragon Oil
In blender, add oil, tarragon and parsley. Puree until your blender starts to heat up the herbs and oil.
Strain the herb oil through a chinois with a coffee filter into a bowl. Bowl should have ice under it to cool the oil down as fast as possible (you don’t want it to start discoloring and lose that beautiful green color).
Crispy Fennel Fronds
Simply pick out some nice looking pieces of fennel fronds and fry in 360 degree oil until crisp.
Gaufrette Potatoes (Kennebec potatoes are preferred)
Using a French stainless steel mandolin, slice the potatoes about 1/16-inch thick, using the waffle blade & turning the potato ¼ turn after each cut. Put the slices in cold water immediately & keep there until you are ready to fry them. Drain and pat dry. Fry at 300 degrees until golden brown & crisp.
