Chef Castro Boateng Poached Salmon #TasteofThursday recipe

Poached Salmon

Tomato & Fennel broth with baby Vegetables

Chef Castro Boateng

Serves 10

Broth

1/2 onion (roughly diced)

3 tbsp vegetable oil

1/2 medium fennel (roughly diced 1 1/2, leave remaining for garnish)

1 lemon grass sticks (bruised & roughly chopped)

2 garlic cloves

1 cup white wine

1lb tomatoes (roughly diced)

2 star anise

1/2 tbsp black peppercorn

2 sprigs thyme

4 cups water

Place a medium stock pot on medium heat. Sweat onions in oil for a few minutes, add fennel, lemon grass, garlic and continue to cook for a few minutes. Deglaze with white wine, reduced until the wine has evaporated. Add tomatoes, star anise, peppercorns, thyme & bay leaf. Add stock and simmer for 30- 45 minutes. Allow the vegetables to slightly cool down in the broth then strain the broth (this can be done ahead)

Vegetables

14 Cherry Tomatoes

1/2 bunch Asparagus (peel & cut into small sticks)
1 pack Shimeji mushroom

1 Zucchini

Fill a medium saucepan with water, place the pan on high heat, bring the water to boil.

To peel cherry tomatoes, score the bottom of each tomato, blanch cherry tomatoes then asparagus for 10 seconds, chill in ice cold water. Cut zucchini & Mushroom into desired shape.

Fish

2 1/2 lb Salmon filet

1 lemon

salt & pepper to taste

Bring half of the broth to simmer. Season Salmon, lemon zest, salt & pepper. Allow the fish to sit for a few minutes. Gently place the fish in the broth and poach for 5-8 minutes depending on the thickness of the fish.

Garnish

¼ fennel

1 tbsp chopped parsley

1 tbsp olive oil

TT s/p

Slice fennel paper thin using a sharp knife or mandolin, add parsley, drizzle with oil then season with salt.

To serve: Sauté the mushroom, add the Zucchini, Asparagus & Cherry tomato to the broth.

Serve fish & vegetables in a bowl, garnish with fennel salad.

Castro Boateng, Fine Catering & Private Chef, was born in the West African country Ghana, the land of the gold coast. Immigrating to Toronto when he was nine years old, he and his younger brother were raised by his father who taught respect, family values and a good work ethic – encouraging them to strive for their dreams and goals. At a young age Castro had to overcome many obstacles but he was determined and become an Executive Chef before he was 30. After graduating from culinary school in Toronto, Boateng worked under European Master Chefs Stewart Cameron and Colin Watson at the prestigious Turnberry Resort, Scotland. He then worked at The Fairmont Southampton Princess in Bermuda where the successful New Port dining room became the first Caribbean restaurant to receive the five diamond award. Returning to Canada, Castro has been Chef de Cuisine of Eden, the five diamond restaurant at the Rimrock Resort Hotel in Banff Alberta, and Executive Chef at the Aerie Resort in Victoria B.C. Castro now lives in Victoria with his wife Charlotte and two young sons Kaeden & Noah.