I am sure you have heard the phrase white wine with fish. Well throw that out the window, This is a fish recipe that pairs beautifully with red wine because the bold spice rub acts as a bridge between flavors.
- 1½ pound sunchokes, also known as jerusalem artichokes
- 1 medium yukon gold potato
- 3 tablespoon unsalted butter, divided
- coarse salt, as needed
- 1 teaspoon whole black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 2 teaspoon sugar, divided
- 8 shallots, peeled and thinly sliced
- 1½ cup light, fruity red wine, such as zinfandel
- 1 cup fresh or frozen shelled edamame
- ½ cup chicken stock
- freshly cracked black pepper, as needed
- 1 teaspoon extra-virgin olive oil, plus more for drizzling
- 1 teaspoon mint leaves, minced
- 4 skinless salmon fillets, about 5–6 oz each
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 ½ teaspoon sugar and 1 ½ 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 ½ teaspoon sugar and ½ 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 ½ quart saucepan set over medium heat, warm the edamame ½ 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.