St. Michaels Food & Wine Fest Recipes

Chef Buben’s Citrus Cured Salmon with Tartare of Spring Vegetables
Serves 6

For the Salmon

6 each    3 oz. salmon filets (skin and pin bones removed)
1 tsp      Orange zest, finely grated
1 tsp      Lemon zest, finely grated
1 tsp      Lime zest, finely grated
1 tsp      Grapefruit zest, finely grated
1/4 C      Kosher salt
2 Tbsp    Granulated sugar
2 Tbsp    Freshly ground black pepper

- Combine all the seasonings together in a bowl.
- Cut 6 pieces of aluminum foil that will be larger than the salmon fillets so they can be wrapped like a package.
- Distribute half the seasonings evenly on the bottoms of the 6 pieces of foil.
- Place the salmon fillets in the center of the foil and top with the remaining seasonings, evenly distributing.
- Wrap like a package tightly and refrigerate for 3 hours. Uwrap the packages and wipe off the seasoning from the fillets, place back in the refrigerator until ready to serve.

For the Vegetables

1/4 C.     Fennel bulb, diced
1/4 C.     Carrots, peeled and diced
1/4 C.     Small turnips, peeled and diced
1/4 C.     Zucchini, diced
1/4 C.     Yellow squash, diced
1 C.        Fresh shelled English peas
6 spears    Asparagus, peeled and diced
1/2 C.     Fresh shelled fava beans (outer skin removed)
1 each    Tomato, peeled, seeded and diced
2 Tbsp    Flat leaf parsley, chopped
2 Tbsp    Chives, minced
1 tsp      Fresh tarragon, chopped
2 Tbsp    Fresh basil, chopped

For the Vinaigrette

2 Tbsp      Shallots, minced
1/2 tsp     Garlic, minced
1 Tbsp      Dijon mustard
2/3 C.      Extra virgin olive oil
to taste    Salt and Freshly ground pepper

- Bring a large pot of salted water to a boil over high heat.
- Cook all the vegetables (except the tomato) separately for 1-1/2 minutes each, removing them from the water with a slotted spoon and placing them in a bowl of ice water.
- Drain the vegetables in a colander then on paper towels. Set aside.
- Whisk the mustard, shallots, garlic and vinegar together in a large bowl, adding the olive oil in a thin stream. Season with the salt and freshly ground pepper.
- Add the cooked vegetables, tomatoes and herbs. Mix gently.

To Serve

Place a mound of vegetables in the center of a plate. Slice salmon thinly across the grain and fan the salmon slices over the vegetables. Drizzle with extra virgin olive oil.

Crab Cake with Leek Tartare: Central Michel Richard
Serves 4

For the Crabcake:

— 1 pound Maryland jumbo lump crab meat. The biggest you can find.
— 2 large scallops
— 3 Tbsp. mayonnaise
— 1 tsp. mustard grain
— Salt & pepper
— 1 package unflavored gelatin
— Fine sea salt and freshly ground black pepper
— 1 Tbsp. olive oil

For the Tartare:

— 2-3/4 lbs. leeks (about 4) sliced about 1 to 1-1/2” in diameter
— 1 shallot, minced
— 1/4 cup extra virgin olive oil
— 2 Tbsp. red wine vinegar
— 1 tsp. Dijon mustard
— 1 Tbsp. mayonnaise
— 1/2 tsp. granulated sugar
— 1 tsp. grated fresh ginger or 1 teaspoon chopped pickled gingner
— 2 tsp. minced chives
— 3 drops Tabasco sauce

— 1/2 tsp. fine sea salt, or to taste
— 1/3 tsp. freshly ground black pepper, or to taste

To make the Crabcakes:

In a blender, blend the scallops with the mayonnaise. Dissolve the gelatin in two tablespoons of water, for 2 seconds in the microwave. With a spoon, very tenderly mix the scallop mixture and the gelatin togther in a bowl with the crab meat.

Divide the mixture by 4. Form the mixture into individual cakes. Place the cakes on a plate in the refrigerator.

To make the Leek Tartare:

Cut off the dark green tops of the leeks and discard or set aside for another use. Cut off and discard the root ends. Cut each leek lengthwise in half. Place each half cut side down and slice crosswise into 1-inch pieces. You should have about 1-1/2 cups of leeks.

Fill a large bowl with warm water, and add the leeks to the water. Using your hands, separate the layers of leeks and swish them in warm water; the sand and dirt will fall to the bottom of the bowl. Let stand briefly. Then, with your hands or a skimmer, lift the leeks from the water without disturbing the sediment that has settled at the bottom.

Line a baking sheet with plastic wrap. Set a steamer basket in a pot over simmering water. Place the leeks in the basket, cover, and steam for about 8 minutes, or until they are bright and almost translucent. Spread the leeks evenly on the lined pan, and place in the refrigerator to cool quickly.

Once they are cool, chop the leeks until they are a thick, mushy consistency. Place them on a double layer of cheesecloth or a clean kitchen towel, and wring out all the excess water.

Combine the leeks, shallot, and olive oil in a medium bowl. stir in the vinegar, followed by the mustard, mayonnaise, sugar, ginger, chives, Tabasco, salt, and pepper. Mix well. Taste and adjust the seasoning if necessary.

Place a 3-inch ring mold or round cookie cutter on a serving plate, fill with one-quarter (about 1/3 cup) of the tartare, and smooth the top. Remove the cookie cutter and repeat with the remaining plates.

Place a spoon of tartare on each plate. Sauté the crab cake in a non-stick pan, brushed with 1 tablespoon olive oil, till golden brown. Take the crab cakes and place in the oven at 250 for 5 minutes.

Place each cake on top of the leek tartare. Bon Appetit.