We’re not really the “gone fishing” type of girls, but – for the sake of salmon like this – we’d do just about anything. Turn a fishing trip into a yacht excursion from The Peninsula Beverly Hills and we’re ready to don our best nautical looks and hop on board.We love this sustainable seafood experience from one of Beverly Hills’ most prestigious properties and are betting you’re going to love this too.
Chef David Codney of The Peninsula has a passion for local food that we love to find in a chef this talented. Recently, inside The Peninsula’s Belvedere dining room, we were impressed that Chef David seemed to know the name of every farmer he sourced from and the origin of every last garnish. It’s no surprise then, that Chef Codney is spear-heading a Peninsula Academy Experience around local, sustainable foods. The Sea To Table Adventure is pure luxury. Diners are sent out for a day on the Pacific for deep sea fishing – sea bass, yellowtail, barracuda, halibut – aboard a luxury fishing yacht, including lights bites and cocktails, after which Chef David creates four incredible courses from the day’s catch back inside The Peninsula’s classic dining room.
We asked Chef David to share a seafood recipe with us and he promises that this one is doable at home – even for novice home cooks. Make this dish at home or get the full, luxurious experience through The Peninsula. Here’s the chef with more notes on the recipe below…
For this recipe I suggest wild salmon from Wild Local Seafood Company based in Santa Barbara. Ben Hymen is the owner and does local business with farmer’s markets in LA. He has the freshest product that I have seen – sometimes out of the water that morning. Ben is very energetic, has an encyclopedia for a mind and sits on sustainability boards. Plus he has the best hat I have ever been given! Enjoy this wild salmon recipe with layers of anise flavor perfect for fall.
Wild King Salmon with Fennel-Citrus Broth, Carrot, Ginger and Tarragon
6 oz wild salmon
1 head fennel (whole, fronds on, fronds used for garnish, the rest can be used to flavor the broth)
2 large heirloom carrots
1 bunch tarragon (picked leaves and stems reserved)
1 small nub of ginger
1 quart fish stock (can use chicken or clam broth if desired)
1 cup white wine
1/4 cup Pernod or anise-flavored liquor
1 tsp fennel seed
salt and pepper
Cut the fennel into wedges, about 6, and reserve the tops for garnish. Remove the core leaving a little bit so the wedges stay in tact. Peel the carrots lightly and cut into small chunks, half the size of a thumb. Peel the ginger and chop into 2 pieces.
In a small braising pan, lightly sear the fennel wedges, seasoning them with salt and pepper. Remove the wedges when they are aromatic but not brown. Add your carrots and lightly sear. After 4 minutes, making sure to stir and not allow color, add the ginger.
Remove from the pan and deglaze with Pernod and white wine. Reduce until it is almost dry and add the vegetables. Pour over enough stock to cover, and simmer until tender. Should take about 10 minutes. This is the point where you can add fennel seed, the fennel tops, tarragon stems and more salt if needed after tasting. After the vegetables are cooked, zest the orange and the lemon and squeeze the juice from the lemon and set aside.
While the broth is cooking, in a pan, sear the fish, skin-side down, on medium-high heat.Once the skin is beginning to sear, turn down the heat to medium and allow the skin the crisp up. Place fish, skin-side down in the pan and bake in a 350-degree oven for 8 minutes. Remove the fish when desired doneness has been achieved and allow to rest.
For presentation, use a large pasta bowl. Place the vegetables in bottom of the bowl and spoon over the strained broth. Place the fish in the center and garnish with a generous amount of olive oil, fennel fronds and tarragon leaves.