St. Francis House Cured Salmon

Pair with St. Francis Sonoma County Chardonnay


• 4 ounces Gravlax, sliced thinly
• 2 medium Yukon Gold potatoes, peeled
• 2 cups fresh English peas, shucked
• 1 lemon, zested and juiced
• 8 ounces plus 2 tablespoons unsalted butter, cut into small pieces
• Salt and white pepper to taste
Pea Puree:
Blanche 1 ½ cups of the peas in boiling salted water until soft, cool in an ice bath.
Puree in a blender until smooth, reserve for use later.
Using a small Parisian scoop cut the peeled potatoes into small balls.
Place the scooped potatoes in a pot of cold salted water, bring to a boil and remove from heat. Leave potatoes in water until just cooked, drain and reserve.
Blanche the remaining peas in boiling salted water until just cooked, cool in an ice bath. Drain and reserve.
Lemon Beurre Monté
Place the lemon juice in a small sauce pot, and bring to a simmer, remove from the heat. While whisking add the 8 ounces if cut butter pieces 1 at a time until fully incorporated and emulsified, finish with the lemon zest, salt and white pepper to taste. Reserve in a warm spot.
Place the pea puree in a sauté pan with 1 tablespoon of butter and warm, stirring often until butter is incorporated, season with salt and white pepper.
Heat the blanched peas and potatoes in a pan with the remaining 1 tablespoon of butter, season with salt.
Place some of the warmed pea puree in the center of a plate lay 1 ounce of the salmon over the puree. Spoon the peas and potatoes around the salmon and ladle the beurre monté over and around the Salmon. Serve immediately.

Pair with St. Francis Sonoma County Chardonnay

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