EAT THIS NOW
Wild King Salmon with Stewed Tomato Fumet, Mussels,and Barbequed Baby Corn
CHEF: STEPHAN PYLES
Stewed Tomato Fumet: Tomato-infused olive oil, stewed tomatoes, ginger, garlic, tomato juice, plum vinegar, lobster stock, and saffron are heated together to make the fumet. Fava beans are also added and cooked in this sauce.
Mussels: Blue-shelled Blue Hill Bay mussels from Maine are added to the fumet, and as they open up, they release their juices.
Barbecued Corn: Baby corns are flown in from California. The corn is grilled over hickory wood and brushed with barbecue sauce.
Salmon: King salmon from Alaska is flown in daily for this dish. The salmon is skinned, and seared in a cast-iron pan in tomato-infused olive oil. It is sautéed for five minutes before it is turned, and then is cooked for a few minutes more depending on desired doneness.
