Serve With: Apple, Fennel & Jicama Slaw For the Green Apple Beurre Blanc: • 1 cup The Perfect Purée Green Apple Puree, thawed • 4 oz. white wine • 4 oz. white wine vinegar • 3 shallots, minced • 5 sprigs tarragon • 7 oz. cold butter Method...
• 6 oz. salmon, square cut, skin on • Sea salt (to taste) • Oil Method: 1. Score salmon skin and season with sea salt. 2. Marinade salmon for 4 hours. 3. Remove salmon from the marinade and pat dry, discard marinade. 4. In a sauté pan over medium high heat...
• 2 duck breasts • 1 tbsp. green tea • Kosher salt Method: 1. Grind the green tea and kosher salt together in a spice grinder until it is powder. Rub the powder on the duck breast and then slowly sear it over a mix of cherry and oak wood. Cook it until it...