Recipe: Salmon Rockefeller with Champagne Cream Sauce


// By Chef Bennett Depew, Harry’s Seafood Bar and Grille

Rockefeller topping:

1 T. butter

2 cloves garlic, minced

1 shallot, minced

1 c. crispy bacon, diced

1 oz. Absinthe

1.5 lbs. frozen chopped spinach

1.5 c. Romano cheese

4 T. melted butter

Procedure: 1. Thaw spinach under running cool water and then drain completely, using hands to wring out all water. Set aside. 2. In a pot or large pan, sauté shallot in one tablespoon of butter until translucent. 3. Add garlic and sauté for one minute. 4. Add bacon and sauté for one more minute 5. Turn off heat and add Absinthe. Remove from heat and place in large bowl or container for mixing. 6. Add all remaining ingredients and mix thoroughly.

Champagne cream sauce:

1/2 c. champagne

3 c. heavy cream

1 oz. honey

2 tsp. kosher salt

2 oz. blond roux

Procedure: 1. Add all ingredients except roux and bring to boil. When boil is reached, immediately turn down and whisk in roux. 2. Cook for one to three more minutes to incorporate and thicken. Hold warm. Salmon: 6 8-oz. salmon filets Procedure: 1. Grill filets to desired doneness. Turn oven on broil. 2. Remove from oven and place on plate. Top each portion with 3-4 ounces of Champagne cream sauce. 3. Cover cooked filets with Rockefeller topping and place under broiler for one to two minutes, just enough to warm the spinach and melt the cheese.

Serves 6