Altoona Grand Hotel Executive Chef Josh Wertz shares a recipe for Sockeye Salmon Shabu-Shabu, Sugar Snap Peas & Young Pea Tendrils, Watermelon Radish/Rainbow Chard and Smoked Dashi.
Sockeye Salmon Shabu-Shabu
Sugar Snap Peas & Young Pea Tendrils
Watermelon Radish/Rainbow Chard
Smoked Dashi
Paired Wine
Pacific Rim Gewurztraminer
Twin Vineyards
Recipe
2oz Sockeye Salmon, Sliced Very Thin
2 Each Sugar Snap Peas
1/2oz Carrot, Thinly Sliced
1/2oz Watermelon Radish Thinly Sliced
1oz Rainbow Chard, Leaves
Young Pea Sprouts, As Needed
5oz Smoked Dashi (Meat Stock)
1/4oz Fresh Garlic Minced
1/4oz Fresh Scallions, Thinly Sliced
1/4oz Fresh Ginger Thinly Sliced
Method
1. Arrange the salmon and vegetables in a medium soup bowl.
2.Sweat the ginger, garlic and scallion in a small amount of oil, until translucent and aromatic.
3.Deglaze with the dashi and bring to boil, pour the hot dashi over the rest of the ingredients inside the soup bowl.
Visit the Altoona Grand Hotel at 1 Sheraton Drive, give them a call at (814) 946-1631 or visit their website.
