Directions

Make the sunchoke puree: Fill large saucepan with water. Peel sunchokes and potatoes. Cut them into 2-inch chunks and put them in a saucepan with just enough milk to cover, then add about 1-inch more of water. Add a generous pinch of salt and bring to boil. Reduce heat to medium and cook until sunchokes and potatoes are very tender, about 12 minutes. Drain well. Transfer sunchokes and potatoes to processor; add butter and puree until smooth. Season to taste with salt and pepper. May be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat before serving. Prepare the spice rub: Add black peppercorns, cumin seeds, coriander seeds, mustard seeds 1 1/2 teaspoon sugar and 1 1/2 teaspoon salt to the bowl of a mortar and pestle. Grind the mixture well, but not completely to a fine powder. Pour it into a wide shallow bowl and set aside. Braise the shallots: Heat 1 tablespoon of butter in a 10-inch saute pan set over medium-low heat. When the butter melts add 1/2 teaspoon sugar and 1/2 teaspoon salt. Add the shallot slices and stir to coat well. Cook about 3 minutes until the shallots begin to soften. Add the wine, and continue cooking, stirring often, until the wine has evaporated and the shallots are deeply red and jammy looking. About 45 minutes. Cover and keep warm until serving. If the edamame are frozen, briefly blanch them in boiling water. Drain. In a 1 1/2 quart saucepan set over medium heat, warm the edamame 1/2 cup chicken stock with a pinch of salt and black pepper. About 2 minutes total. Just before serving stir in 1 teaspoon olive oil and 1 teaspoon minced mint leaves. Preheat oven to 250 degrees F. Roll each salmon fillet in the ground spice mixture until well coated on all sides. Place each fillet onto a parchment lined baking sheet. Place the sheet onto the middle rack of the oven and bake 20 to 25 minutes, until barely cooked through and still a bit jiggly or rare. A few moment longer if you prefer the fish cooked through. Do not overcook however. To serve: Place a cup or so of the sunchoke puree on each plate. Nestle a fillet up against the puree and drape some of the shallots across the top. Spoon 2 heaping tablespoons of edamame onto each fillet with a drizzle of olive oil and serve immediately.

Directions

Pre-heat oven to 400 degrees F. Cut a length of parchment paper big enough to wrap around a 5-cup souffle dish, then fold it in half and tie it in place using twine. You want this collar to stick up about 1-inch above the rim. Alternatively you may use a larger souffle dish and skip the collar though you will not get a dramatic rise over the rim. Whichever you choose, melt 1 tablespoon of butter and brush the bottom and sides of the souffle dish and collar with it. Add 2 T of pecans and 2 T of Parmesan cheese; rotate the dish to thoroughly coat the sides and bottom. Set aside. Combine the milk and sunchokes in a medium-sized saucepan, and bring the mixture to a boil. Immediately lower the heat to a simmer and cook, uncovered about 30minutes. The sunchokes will have become quite tender. When fully cooked reserve 1 1/4 cups of the hot milk and strain the rest off the sunchokes. Let them cool slightly before proceeding. Using a food processor puree the cooled sunchokes until very smooth. Pass the puree through a fine meshed sieve into a bowl. Use the back of a spoon to push as much of the puree through as possible. Discard the solids. Melt the remaining 4 T butter in a medium-sized sauce pan set over medium heat. Whisk in the flour and cook whisking the whole time for 2 minutes. Slowly add the 1 1/4 cups reserved warm milk a little at a time as you whisk. The mixture should be smooth and free of lumps. Then add the sunchoke puree, Whisk to incorporate and remove the pan from the heat. Whisk in the egg yolks one at a time until smooth. Whisk in salt, herbs and remaining pecans and Parmesan. In the bowl of an electric mixer, beat egg whites into stiff peaks. Then gently fold the sunchoke mixture into the egg whites taking care not to defalted the egg whites. You need not thoroughly mix them together. A folding motion is better. Spoon the mixture into the prepared dish. It should come almost to the top of the collar if using to get a good rise above the rim. But it will still rise and be delicious if your dish is a bit bigger and the mixture does not fill the dish all the way to the top. Bake until golden brown, about 35 minutes. Serve immediately.