Ingredients:
1 side Salmon
4 husks of Corn
4 oz Chorizo
2 Tbs whipped Potato (optional)
2 Tbs Chicken Stock
2 Tbs Butter
½ Onion
¼ Fennel bulb
¼ Carrot
4 sprigs thyme
1 bunch Tarragon
2 cups White Wine
2 cups Tomato Juice
Little Neck Clams
Method:
Salmon:
Clean pin bone and remove the skin from the salmon; trim any excess bloodline. Place the salmon on the cutting board with the tail in front of you and the fatter top further away. Cut straight down where the spine was at a 30-degree angle leaving you two long thin filets. Place them on top of one another top to tail so it is all the same size. Take a piece of foil large enough to roll the salmon and rub it with butter put the salmon at the bottom and roll, then twist the ends leaving you a tube. Refrigerate and rest this for about half an hour.
Corn and Chorizo Ragu:
Clean the corn leaving it on the husk, add salt and pepper, and then place them on a baking sheet with a little oil. Put into a 350 F oven for about 30 minutes. Once cooked, remove the corn from the husk. Dice the chorizo and begin to cook down in a pan. Add the corn and cook for another 3 minutes. If you have any whipped potatoes add that and some chicken stock. Cook for about another 2 minutes.
Clam Sauce:
Heat a little olive oil and add the ¼ the onion, fennel, and carrot and cook for about 3 minutes. Add 1 cup of white wine and reduce the heat by half. Then add the tomato juice and both thyme and tarragon; let simmer for 5 minutes. Turn off and strain with a fine sieve.
In a separate pan, heat a small amount of oil and add the rest of the onion. Cook for 2 minutes. Add the little neck clams and the remaining wine; cover and cook until the clams have opened. Remove the clams and strain the liquid into the broth.