Potato-Crusted Salmon with Roasted Root Vegetables and Barolo Sauce

Ingredients:

• 2-7 oz Atlantic Salmon, filleted and skinned
• 2 Medium Idaho Potatoes, paper-thinly sliced
• 2 cups Barolo Wine
• 1 cup Port Wine
• 8 oz Butter
• ˝ Tbl Salmon Roe
• Salt and Pepper, to taste

• 1 Medium Carrot, cleaned and peeled
• 1 Parsnip, cleaned and peeled
• 1 Celery Knob, cleaned and peeled
• 1 Red Beet, cleaned and peeled
• 1 Yellow Beet, cleaned and peeled
• 6 Pearl Onions

To Prepare:

1. In an oven preheated to 350 degrees Fahrenheit, roast all vegetables except potatoes - until tender, then cut into bite-sized wedges.
2. While the vegetables roast, reduce the Barolo and Port wines by 80%. Whisk in butter. Salt and pepper to taste. Keep warm.
3. Then, wrap salmon in potato slices and coat with butter. Over a medium flame, sauté salmon in a large oven-safe pan until golden brown on each side. Transfer to oven for roasting, approximately 5-6 minutes for medium rare.
4. In the center of a dinner plate, place the Barolo sauce . Top with vegetables, then fish. Garnish with Salmon Roe. Serve at once.

See Harvest: A Time to Celebrate Guest Column

See Harvest: A Time to Celebrate Menu

See Fred Mero

See PartyMenu411