Cider Glazed Salmon With an Apple and Leek Nage, Celery Root and Potato Quenelles (Lunch for The Queen):

Served to The Queen at Government of Canada Luncheon at the Saskatchewan              
Centre of the Arts.
Prepared by Executive Chef Leo Pantel.
Friday May 20th, 2005.

Serves 4

Cider Glazed Salmon

750 ml apple cider
250 ml sugar
2 x 150 g salmon fillets
To taste salt and pepper

Cook cider until reduced by half. Reserve.

In a hot pan, sear the salmon quickly on each side. Remove from heat and baste with the cider glaze. Place in a preheated 200 oven for 4 minutes or until medium rare. Remove and let rest for 5 minutes.

Apple and Leek Nage

6 leeks, cut in julienne
6 apples, peeled and cut in julienne
1 tsp butter
60 ml white wine
60 ml chicken stock
125 ml heavy cream
2 tbsp cold butter
To taste salt and pepper

Blanch the leeks in boiling salted water until tender. Sauté the apples in 1 tsp butter until tender. Remove half of the apples with a slotted spoon and reserve. Add the white wine to the remaining apples. Reduce by half. Add the chicken stock and reduce by half. Add the heavy cream and reduce by half. Stir in the cold butter and adjust the seasonings. Add the creamed leeks and the apples to this. Reserve.

Celery Root and Potato Mash

1 kg potatoes
½ kg celery root
1 parsnip
4 cloves garlic
250 ml heavy cream
125 ml butter
To taste salt and pepper
In a large pot of boiling water, cook the potatoes, celery root, parsnip, and garlic until tender. Mash together with cream, butter, salt and pepper then serve with the salmon.

 ~ Compliments of Chef Leo Pantel (Saskatchewan Centre of the Arts) and www.savourlife.ca  (Note that the Queen requests small portions, so as not to waste.)