Grilled Wild Sockeye Salmon & Scallop Beggars Purse
Pairs Well With
4 6-oz wild salmon fillets (Sockeye is my favorite for color, size and texture, but all wild salmon are preferable to farm raised)
Pinch of kosher salt
Pinch of fresh cracked black pepper
2 tablespoons pure olive oil
Season salmon with salt and pepper. I like to leave the skin on, personally, because it gets crispy and crunchy and is packed with flavor and nutrients. It also helps hold the fish together when you are grilling. It can always be removed prior to serving.
Brush or rub fish with oil and place on a preheated grill. Cook for about 4 minutes, then flip and cook the other side for approximately 2 minutes depending how hot your fire or broiler is. Fish should become firm, but not flaking apart. Hold warm while you reheat your beggars purse. Ladle 2 oz of capi sante sauce on a plate. Place a beggars purse in that pool. For the Merry Edwards wine dinner here, we garnished the plate with wild, baby watercress then leaned the fish against the two. I finished with just a drizzle of high quality, fruity Spanish olive oil.
Capi Sante Sauce
4 scallop muscles
1 small leek, white only, julienne
1/2 small carrot, peeled, rough chop
1 celery rib, peeled, then chopped
6 oz clam juice
1 cup reserved cream from potatoes
Sauté muscle removed from scallops with leek, carrot, celery and 2 Tbsp olive oil in a heavy bottomed sauce pan. Add clam juice, then any cream that was reserved from potatoes. Bring to a boil, then simmer until vegetables are tender enough to smash to the side of the pot. Allow to cool for 15 minutes, then puree in a blender until smooth (you can drizzle in a little water to aid this process if the liquid has reduced too much). The final sauce should have a nape consistency so that it will cling to the bottom of a spoon.
4 large Yukon gold potato
1 tablespoon white truffle oil
2 cups heavy cream
Salt and pepper to taste
1 tablespoon black truffle peelings, canned
4 ea diver scallop, U-10 or larger
4 sheets phyllo dough
4 oz butter, melted
Slice potatoes thinly by hand or on a mandoline. Toss potatoes in truffle oil. Place in pot and add cream. Season with salt and pepper. Bring to a boil, then reduce and simmer until potatoes are tender and fall apart when pierced with a fork. Remove potatoes to cool, but reserve any remaining cream.
Clean the muscle from each jumbo scallop. Reserve this piece for the sauce below. Slice each scallop into three medallions. Refrigerate.
Carefully assemble 4 sheets of filo dough, according to the directions (the frozen product works just fine), brushing butter between each layer. Cut this finished rectangle into four squares. Create a napoleon in each pastry square by layering a scallop medallion, a spoonful of potatoes and several truffle slices, tower fashion in the center. Repeat process for three layers. Simply pull up sides of filo dough around napoleon to form a pouch then twist at the top to create a stem. Brush with butter. Repeat with the other three portions of scallops. Bake in a 325 degree oven for 8 minutes until browned.
Chef Chris Pope started his cooking career by accident in the Marine Corps, then moved on to work in Southern California restaurants for 10 years for companies such as the University Restaurant Group and North Beach Bar & Grill. Returning to his beloved East Coast, Chris worked in Boston for three years at Grill 23 & Bar refining his agility with fresh fish and shellfish while also gaining experience with hand-cut prime steaks aged in house. It was in Boston, in contact with local fisherman, that Chris began to really commit to local outsourcing for foodstuff and products.