(CBS News) NEW YORK - Chef Ed Brown is known for bringing out the best flavors in seafood with his innovative approaches.
The award-winning culinary master has opened several restaurants, including one of New York's top spots for seafood, Ed's Chowder House, in the Empire Hotel in Manhattan.
His culinary talent has garnered international acclaim and star ratings from The New York Times - 14 in all - and a coveted Michelin star.
Ed also wrote "The Modern Seafood Cook," a critically-acclaimed cookbook.
On "CBS This Morning: Saturday," he served up the recipe for his ultimate dish: Wild Salmon with Roasted Vegetable Relish.
He also gave viewers a sneak peek into his kitchen at home.
Wild Salmon with Roasted Vegetable Relish Red Wine Sauce and Herb Salad
For the relish:
- 2 tbsp. Olive oil
- 4 oz. Fresh slab bacon, skin off (slices OK)
- 1 ea. Small white onion, peeled, halved
- 1 ea. Large carrots, peeled
- 1 ea. Medium parsnips, peeled
- 1 ea. Small celery root, peeled, halved
- 1/2 head fennel, trimmed
- 1/2 head fresh garlic
- 1/2 turnip
- 1 tbsp. Roughly chopped flat parsley
- 1/2 tsp. Roughly chopped fresh thyme
Pre-heat oven to 300 degrees F. In a heavy, medium non-reactive pan with sides, heat oil to medium high. Add bacon in 2 pieces. Saute lightly. Add all vegetables and color lightly, turning occasionally (approx. 5 min.) Place pan into oven, cook until vegetables are tender -- approx. 35 minutes. Remove and cool until workable temp. Squeeze garlic out of its skin, dice the bacon approx. 1/4 inch. Meanwhile, dice all vegetables approx. 1/4 inch, mix all vegetables and bacon together with garlic and remaining oil in the pan. Mix in the herbs; season with salt and freshly ground black pepper, reserve warm.
For the sauce:
- 2 cups red wine (Merlot is excellent)
- 1 ea. Fresh shallot, peeled, sliced thin
- 3 sprig fresh thyme
- 2 tbsp. Butter
- Salt & freshly ground black pepper
In a small non-reactive sauce pot on high heat, reduce wine with shallots and thyme until almost dry take pot off direct heat and whisk in the butter season, strain and reserve. Serve warm.
For the salmon:
- 1 tsp. Olive oil
- 1 tsp. Butter
- 1-3/4 lbs. Fresh wild salmon fillet, skinned, cut into 4 equal pieces, season salt & pepper
In a large saute pan on high heat, melt butter with the oil. When heated through and sizzling, add the fish, skin-side up. Cook until golden on 1 side, approx. 2-1/2 minutes. Turn to other side to finish, 2 min.
For the herb salad:
- 12 sprigs - chervil sprigs
- 16 each - tarragon leaves
- 12 each - italian parsley leaves
- 6 each - chive sticks cut in 1/2-inch pieces
- 1/2 teaspoon preserved lemon, minced (optional) to taste
- Lemon and extra virgin olive oil to taste
- Sea salt, fresh ground pepper
In a non-reactive bowl mix the chervil, tarragon , parsley, chives and preserved lemon. Toss with the lemon oil. Season with the sea salt and pepper.
Assembly for the final dish:
Make a small pile of relish in the center of the plate. Set salmon atop drizzle sauce around with a spoon. Place small fluff of herb salad on top of salmon. Serve warm.
For more of Ed's recipes, go to Page 2.