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5 from 1 vote

Grilled Salmon w/Truffle Madeira Sauce

This delicious recipe for grilled salmon and truffle madeira sauce was provided compliments of world famous Chef Chai of Chai's Island Bistro, Dining Out with Chai & Singha Thai Restaurant.
Prep Time20 mins
Active Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Hawaiian, Hawaiian Celebrities Restaurants
Author: Chef Chai - Chai's Island Bistro

Materials

  • 4 Filet of Salmon about 6-8 oz each and remove pin bones
  • 4 c. mashed potato
  • 1/2 lb Asparagus blanched
  • 1/2 lb King oyster mushroom slices
  • 1 tbsp vegetable oil
  • 2 tbsp of white wine or chicken stock
  • Salt and pepper to taste
  • 1 c. truffle Madeira sauce

Madeira Sauce:

  • 1 c. Madeira wine
  • 2 c. veal stock
  • 1 tbsp chopped truffle
  • 1/2 c. butter

Veal Stock:

  • 2 lbs veal bone roasted in the oven at highest heat for 30 minutes (this will give nice brown color your stock)
  • 2 c. red wine
  • 10 cloves garlic
  • 5 cloves shallot
  • 1 c. onion dices
  • 1 c. carrot dices
  • 1/2 c. celery dices
  • 2 bay leaves
  • 1/2 tbsp black pepper
  • 4 spring fresh thyme

Instructions

  • Season the fish and season with salt and pepper, grilled about 3 minutes on each side or until the fish are cooked.
  • In a hot pan with medium high heat add oil and mushroom and cook for couple minutes or until the mushroom turn to a light brown, drizzle with white wine or chicken stock add asparagus and season with salt and pepper.
  • For plating add one scoop of mashed potato and sautéed mushroom and asparagus top with grilled salmon and sauce, garnish with fresh herb.

Madeira Sauce:

  • Combine veal stock and Madeira wine, bring to a boil and reduce to one cup, turn the heat off and whip in butter, set aside and keep warm.

Veal Stock:

  • Add roasted veal bones and fill with red wine and hot water until the veal bone submerse with about six inches of water on top, bring to a boil and remove all the scum.
  • Add all the remaining ingredients and season with salt let it simmer for a minimum of 3-4 hours keep add more water if need.
  • At the end you should make about 10-15 cups veal stock.