Autumn Verlasso Salmon Recipe
Brown Butter Basted, Maple Butternut Puree, Crispy Brussels, Apple Cider Glaze, Lemon Sage Mascarpone, Bourbon Walnut Crumble (GF)
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Ingredients
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Fish
Maple Butternut Puree
Crispy Brussels
Apple Cider Glaze
Lemon Sage Mascarpone
Bourbon Walnut Crumble
Method
Preparation
- 1
Prepare the Butternut Squash Puree
Peel, seed, and cube the butternut squash. Boil in salted water until tender, about 15 minutes. Drain and blend with maple syrup, butter, and salt until smooth. Set aside.
- 2
Roast the Brussels Sprouts
Preheat the oven to 425°F (220°C). Halve the Brussels sprouts, toss with olive oil, garlic powder, and salt. Spread on a baking sheet and roast for 20-25 minutes until crispy.
- 3
Make the Apple Cider Glaze
In a saucepan, combine apple cider and brown sugar. Simmer over medium heat until reduced and syrupy, about 15 minutes.
- 4
Prepare the Lemon Sage Mascarpone
In a bowl, mix together mascarpone cheese, lemon zest, and chopped sage until well combined. Set aside.
- 5
Prepare the Bourbon Walnut Crumble
In a bowl, mix chopped walnuts, bourbon, brown sugar, and melted butter until combined. Spread on a baking sheet and toast in the oven for 10 minutes.
Cooking the Salmon
- 6
Assembly
- 7
Plate the Dish
On each plate, spread a generous spoonful of maple butternut puree, place the salmon on top, add crispy Brussels sprouts, drizzle with apple cider glaze, and finish with lemon sage mascarpone and bourbon walnut crumble.