Executive Chef, Spiaggia, ChicagoRead more about Chef Gruenberg
Salmon Rilletteuser rating
Sarah Grueneberg, executive chef at Chicago’s Spiaggia, has added a seven-course balsamico tasting menu that incorporates a variety of aged balsamic vinegars.
1 ½ pound center-cut salmon fillet, skin and pin bones removed
2 tablespoons Sambuca
5 ounces unsalted butter, at room temperature, divided
1/2 cup minced shallots
1 tablespoon crème fraiche
2 ½ tablespoons balsamic condiment (balsamic that is aged less than five years)
1 tablespoon extra virgin olive oil
2 egg yolks, lightly beaten
Freshly ground pepper
1. Trim and discard any dark flesh from the salmon fillet. Place the fish in a shallow baking dish and sprinkle each side with 1 tablespoon of Sambuca and 1 ½ teaspoons of salt. Cover with plastic wrap and refrigerate 30 to 60 minutes, turning fish over halfway through the marination.
2. Bring water to a simmer in the bottom of a steamer. Remove salmon from the baking dish, place it in steamer and cover with the lid. Steam for 5 to 8 minutes, it should be medium-rare. Remove from the steamer.
3. Meanwhile, melt 1 ounce of butter in a medium sauté pan over low heat. Add shallots and cook, stirring occasionally, for 2 minutes. Season with ¼ teaspoon salt and continue to cook for 3 to 4 minutes, until shallots have softened but not browned. Remove from heat.
4. Put 4 ounces butter in a small bowl and beat with a rubber spatula until it is smooth and resembles mayonnaise in consistency. Stir in crème fraiche. Set aside.
5. Put the cooked salmon in a large bowl and stir to break it into large chunks. You will be stirring in the remaining ingredients, so don't break up the pieces too much. Stir in shallots, Agro di Mosto balsamic, olive oil and egg yolks. Season assertively with ¼ teaspoon salt and ½ teaspoon pepper, as this will be served cold. Fold in the butter mixture.
6. Place salmon in ramekins or molds, serve with warm crusty bread and a drizzle of balsamic vinegar.