With Tomato Fennel Ragu, Haystack Potato

By Chef Al Levinson, Kincaid Grill

Tomato Fennel Ragu

• 1 cup shaved fennel bulb
• 1 cup 1/2" diced roma tomato
• 1/2 cup julienne red onion
• 1 tbls. sliced shallots
• 1 teas. minced garlic
• 1 tbls. olive oil
• 1/4 cup white wine
• 1/4 cup tomato juice
• 1/4 cup fresh basil julienne
• salt & pepper to taste

Heat olive oil in heavy skillet, add shallots, onions and garlic and saute until translucent. Add fennel and tomatoes and heat through. Pour in white wine and tomato juice and bring to boil, reduce heat and simmer until liquid has mostly reduced and becomes thick enough to coat fennel. Season with salt and pepper, keep warm until ready to serve. At time of service stir in fresh basil.

Roast Salmon Filet

• 4 ea - 7 oz salmon filets
• 4 tbls. flour
• 1 teas. ground fennel seed
• 1 teas kosher salt
• 1/4 teas white pepper
• olive oil for searing

Combine all ingredients to make seasoned flour. Coat salmon in flour mixture and shake off excess. Heat oil in a heavy skillet until a light haze forms. Place salmon filet skin side up in pan and sear until well crusted. Turn over filet and place in skillet in a 400* oven for approx. 8-10 minutes or just until done.

Presentation

Mound a portion of ragu in the center of each plate, place a salmon filet atop each mound of ragu, top filet with a small nest of fried haystack potato, garnish with fried basil leaves and droplets of basil oil (optional). Serves 4.

About the Chef

Chef Al Levinson created this recipe while at the Seven Glaciers Restaurant at Alyeska Resort. Alyeska is just a short 40-minute drive form downtown Anchorage and is home to one of the only Olympic quality ski areas with its base at sea level. Web site

What was your first job?

Prep cook at Sea Galley Restaurant in Kirkland Washington in 1977.

What is your favorite Alaska product?

The seafood, for its freshness and availability.

What is your favorite Alaska activity?

Fly fishing for silver salmon in Old Harbor on Kodiak Island.