The executive chef at Oceana, Chef Bill Telepan balances a bitter vegetable with Balsamic Vinegar of Modena in a rich salmon dish
4 filets cut from the head end of the salmon, 6 to 7 ounces, each skinned
4 sprigs rosemary
4 sprigs thyme
4 sprigs parsley
3 2/3 tablespoons extra virgin olive oil
6 endives cut in half, the long way, bottom in tact so they stay together
1 cup vegetable or chicken stock
2 tablespoons Balsamic Vinegar of Modena
1 tablespoon chopped parsley
Salt to taste
Arrange half the herb sprigs on a baking sheet. Place fish, skinned side down on top of herbs. Scatter the remaining herb sprigs over fish. Cover fish with plastic wrap, molding the wrap around the fish to keep it moist and gently press herbs into flesh. Chill at least 1 hour and up to 4 hours.
Preheat oven to 450ºF. Remove fish from refrigerator and let it come to room temperature, about 15 minutes. Pick herbs off top of fish and set aside. Rub each filet with 1 teaspoon of olive oil and some salt. Turn fish over, removing herbs from beneath it and setting them aside. Rub another teaspoon oil and more salt into the skinned side of the fish (use a bit more salt on the skinned side). Lift fish up, spread herbs underneath it, and settle fish on herb bed.
Bake until just opaque, about 10 to 15 minutes (pry apart the flesh to check).
While salmon is cooking, place 1 tablespoon of oil in a heavy sauté pan and warm on medium high heat. Place endive cut side down and brown for 1-2 minutes. Flip endives over and brown for another 2 minutes.
Flip endive back to cut side down and add stock, balsamic vinegar”Balsamic” and salt. Place in oven for 5 minutes.
Take out of oven, place on stovetop and on medium-to-high heat, cook until the liquid has become thick and almost syrupy.
Remove salmon from oven and place onto four warm plates. Add parsley to endive and mix in. Top each fish with three pieces of endive and the balsamic glaze.