Lunchbreak: Flight 102 Wine Bar chef David Basile makes wild salmon

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Flight 102 Wine Bar
565 Main Street NW

Wild Salmon
slice filet in 5 oz. portions

Herb crust

1/2 cup toasted panko bread crumbs
1/2 cup finely chopped parsley
2 Tbs finely chopped thyme
2 Tbs finely sliced chive
1 Tbs lemon zest
1 Tbs lime zest
1 Tbs orange zest
3 Tbs clarified butter
2 tsp kosher salt

Mix together and chill.

Squid Ink Tagliatelle

700 grams all purpose flour
7 large eggs
2 Tbs squid ink
2 tsp kosher salt

In a mixer with dough hook attachment, add eggs and squid ink.  Then add flour and salt and mix for about 5 minutes until the dough starts to become smooth.  Let rest for at least 30 min in the fridge, roll thin, then through pasta machine until desired size.

Heart of Palm Puree

12 oz. heart of palm
4 oz. whole milk
8 oz. heavy cream
1 tsp champagne vin
1 tsp salt

In a medium sauce pot, slowly simmer heart of palm, cream, and milk until soft; add heart of palm and 4 oz. of the cooking liquid into a blender and puree until smooth.  Then add champagne vin and salt;

Heart of Palm Chips

Thinly slice heart of palm and dust with corn starch and gently fry in 325 degree vegetable oil until crisp.  Season and keep warm.

Salmon Directions:
Season both sides of halibut with salt. Press herb crust onto top of filet. Fill bottom of sizzle pan with white wine, place in 450 degree oven. While fish is cooking, slowly sweat finely chopped garlic and shallot. in brown butter. Place squid ink pasta into salted boiling water. Once pasta is finished, add to the brown butter pan and cook on low to combine brown butter and pasta together. Gently warm Heart of Palm puree in sauce pot. Keep warm.

Heart of Palm chips
Thinly slice hearts of palm and toss with corn starch.  Fry in vegetable oil at 325 degrees until crispy yet keep their color, season.

To plate, make a swoosh of hearts of palm puree on plate. With offset spatula, place fish on napkin to dry. Place tagliatelle in a pile on the puree. Place fish on top of the pasta. Mix together micro basil and micro arugula, then place on fish. Top with crispy hearts of palm.

Orange Glaze

1 cup orange juice
1 cup sugar
2 zest from orange

Cook down by half

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