SALMON CRUSTED SQUASH BLOSSOM

Ingredients

• Edible Flower Squash Blossom

SALMON BOATED SQUASH BLOSSOM:

• 1 ea 5.5 oz sockeye salmon fillet
• 4 each Fresh Origins® Squash Blossom
• 1 gram of meat glue

SQUASH PURÉE:

• 450 grams of yellow squash (sliced)
• 200 grams of yellow onions (sliced)
• 2 grams of kosher salt
• 500 grams of chicken stock
• 1 oz  extra virgin olive oil

MEXICAN SQUASH COMPOTE:

• 100 grams of small brunoise Mexican squash
• 2 grams of grated garlic
• 3 grams extra virgin olive oil
• 40 grams of small brunoise yellow onion
• 1 gram of minced parsley 
• ½ lemon zest 
• ½ lemon juice

SQUASH BLOSSOM FISH FUME:

• 1000g Salmon Bones
• 1g Garlic
• 5g Butter
• 200g Yellow Onions (sliced)
• 2g Bonito
• 1000g Chicken Stock
• 5g Fresh Origins® Squash Blossom

SQUASH BLOSSOM STUFFED WITH RICOTTA RATATOUILLE:

• 200 grams of ricotta
• 100 grams of cooked small diced ratatouille mixer
• 2 grams of lemon zest
• 2 grams of mayo
• Tt kosher salt
• Tt extra virgin olive oil
• 500 grams of grapeseed oil
• 300 grams of tempura batter

BASIL OIL:

• 200 grams of fresh basil
• 300 grams of grapeseed oil

PICKLED PEARL ONIONS:

• 50 grams of pearl onions (peeled)
  Pickling liquid:
  • 10 grams of water
  • 10 grams of white vinegar
  • 5 grams of cane sugar
  • ¼ piece of bay leaf
  • 1 gram of coriander seed

Instructions

SALMON BOATED SQUASH BLOSSOM:

1. Thinly shave mushrooms on a mandoline and set aside.
2. Carefully remove salmon skin with a sharp knife.  
3. Cut 4 each squash blossom and evenly spread onto the cutting board approximately 5x4.
4. With a small fine mesh strainer dust the meat glue onto the skin side of the salmon.  
5. Place salmon meat glue side down onto the blossom and cut around the salmon and wrap in plastic wrap for 10 minutes.

SQUASH PURÉE:

1. Place sliced onions in a medium sauce pot with a pinch of salt.  
2. Sweat the onions until translucent and fold in the yellow squash and cover the pot with chicken stock and cook until its 60% evaporated.  Place everything into a blender and blend on high speed, adjust seasoning and drizzle olive oil.  
3. Strain and cool over a double bowl with ice.
   

MEXICAN SQUASH COMPOTE:

1. In a medium pan on medium high heat, add olive oil with yellow onions, garlic and squash.  Cook until mixture on high heat until tender.  Fold in butter, parsley, lemon juice and zest and serve.

SQUASH BLOSSOM FISH FUME:

1. In a medium stock pot on medium high heat, add the salmon bones with butter until golden brown.  
2. Add the onions and chicken stock with bonito and simmer for 45 minutes.  
3. Strain stock into another pot and fold in Squash Blossom and simmer for another 5 minutes. 
4. Transfer everything into a blender and blend until smooth and serve.

SQUASH BLOSSOM STUFFED WITH RICOTTA RATATOUILLE:

1. First, bring a small medium pot of grapeseed oil until temperature reaches 350°F.
2. Then in a medium size mixing bowl, fold all ingredients and season with salt to taste and drizzle of olive oil and place everything into a piping bag. 
3. Then, remove the pollen bud from the Squash Blossom and pipe the ricotta mixer into the blossom.  
4. Coat the Squash Blossom in the tempura batter and place into the pot of grapeseed oil golden crispy golden brown.
   

BASIL OIL:

1. Bring a medium pot of grapeseed oil to 400°F.  
2. Carefully add the basil for 15 seconds and quickly cover the pot with a fine mesh oil splash screen.  
3. Then, with a spider remove basil onto a ¼ sheet tray with resting rack and set aside.  Strain the oil and set aside for 30 minutes until temperature drops to 100°F.  
4. Placed everything into a blender and blend on high speed for 2 minutes, strain over a coffee filter and allow it to drip overnight in refrigerator.

PICKLED PEARL ONIONS:

1. Place water, vinegar, sugar, bay leaf, and coriander seed in a small sauce pot and bring to a bowl until sugar dissolve and pour into a double bowl with ice and fold in the onions for 30 minutes.