Serves 4
This simple appetizer epitomizes Le Bernardin�s philosophy of food: the fish is the star, and every other ingredient has to highlight it. One of our cooks, Soa Davies, created it; it was so perfect that we put it on the menu without changing a thing. The texture of the rich fish and the light and delicate apple sets up a delightful contrast.
THE JALAPEÑO EMULSION
1/2 cup minced jalapeños
(seeds removed)
1 teaspoon minced shallot
6 tablespoons extra virgin olive oil
1/4 cup fresh lemon juice
Fine sea salt and freshly ground
white pepper
THE APPLE SLICES
1 large Granny Smith apple
THE SALMON
5 ounces wild Alaskan salmon
5 ounces smoked salmon
Fine sea salt and freshly ground
black pepper
1/4 cup extra virgin olive oil
THE GARNISH
1/2 Granny Smith apple,
cut into 1/4-inch-thick julienne
1 celery stalk, peeled and cut
into thin half-moons
1 teaspoon celery leaf julienne
1 teaspoon Italian parsley julienne
1/2 petal Lemon Confit
briefly blanched and minced
Fine sea salt and freshly ground
black pepper
1/2 teaspoon extra virgin olive oil
Juice of 1/2 lemon
4 slices jalapeño
1/4 cup micro watercress
For the jalape�o emulsion, combine the jalape�os, shallot, olive oil, and lemon juice in a blender and process until smooth and emulsified. Season to taste with salt and white pepper. Transfer to a container and refrigerate until ready to use.
For the apple slices, peel the apple and slice 1/4 inch thick, using a mandoline; you need 20 slices. Trim the slices into rectangles about 21/2 inches by 1 inch. Blanch the slices in boiling water for about 2 seconds, then cool in an ice bath. Drain and pat dry with a paper towel.
Slice the wild salmon into 12 rectangles, each about 21/2 inches by 1 inch. Trim the edges to make even edges. Repeat with the smoked salmon.
To assemble, arrange the salmon and apple slices down the center of each plate, overlapping them slightly, in the following order: wild salmon, apple, smoked salmon, apple; repeat two more times, and finish with a slice of smoked salmon (3 slices wild salmon, 5 slices apple, and 3 slices smoked salmon per plate).
Season with salt and pepper and drizzle extra virgin olive oil over and around the salmon and apples on each plate.
In a small bowl, combine the julienned apple, the celery, celery leaf, parsley, and lemon confit. Season with salt and pepper and toss with the olive oil and lemon juice. Arrange the garnish over the salmon and apples and sprinkle with the jalapeño slices and watercress. Spoon about 2 tablespoons of the jalapeño emulsion over and around each plate, and serve immediately.
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