Pan-Seared Salmon Recipe from Fraunces Tavern New York City, NY Est. 1762

Fraunces Tavern is a national historic landmark, museum, and restaurant in New York City, situated at 54 Pearl Street at the corner of Broad Street. The location played a prominent role in pre-Revolution, American Revolution and post-Revolution history, serving as a headquarters for George Washington, a venue for peace negotiations with the British, and housing federal offices in the Early Republic. It has been owned by Sons of the Revolution in the State of New York Inc. since 1904, which carried out a major conjectural reconstruction, and claim it is Manhattan's oldest surviving building. The museum interprets the building along with varied exhibitions of art and artifacts.  The tavern is a tourist site and a part of the American Whiskey Trail and the New York Freedom Trail.

The building was declared a landmark in 1965 by New York City Landmarks Preservation Commission, and the building's block bounded by Pearl Street, Water Street, Broad Street and Coenties Slip was included on November 14, 1978.  The building's block was included on April 28, 1977 on the National Register of Historic Places by National Park Service, and the building was included on March 6, 2008.

Serves 2

INGREDIENTS:

2 cups whole milk
2 medium parsnips, peeled and chopped
2 teaspoons olive oil
1⁄2 cup shiitake mushrooms
1⁄2 cup oyster mushrooms
1⁄2 cup cremini mushrooms
2 tablespoons chopped shallots
3 tablespoons chopped garlic
1⁄2 cup white wine
1⁄2 cup sherry wine
1 tablespoon sherry vinegar
1 tablespoon lemon juice
2 tablespoons unsalted butter
1⁄2 cup water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
11⁄2 teaspoons chopped fresh tarragon
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3 tablespoons soy oil
2 cups lightly packed spinach
2 (6-ounce) salmon fillets, skin on


COOKING PROCEDURE:

1) Place the milk and parsnips in a pot and cook over medium-high heat until tender. 

2) Transfer the parsnips to a blender and puree, adding cooking milk as needed. Season with salt. Set aside and keep warm.

3) Heat 1 teaspoon of the olive oil in a large sauté pan over medium-high heat. Add the mushrooms and cook until dry. Add the shallots, 1 tablespoon of the garlic, and the white wine and sherry and cook until reduced by half, about 15 minutes. Add the sherry vinegar, lemon juice, butter, water, parsley, chives, and tarragon, and season with 1⁄2 teaspoon salt and the black pepper. Set aside and keep warm.

4) In a separate sauté pan, heat the soy oil over medium-high heat. Sauté the spinach and the remaining 2 tablespoons of garlic.

5) In another sauté pan, heat the remaining 1 teaspoon of olive oil over high heat. When the oil is hot, pan sear the salmon skin side down, about 3 minutes, then turn and sear the other side for 2 to 3 minutes.

6) Spread the parsnip puree on each of the serving plates.

7) Form a ring with the sautéed spinach to hold the braised mushrooms, place the salmon on top, and serve at once.



Reference: 


I got this recipe from the book listed below. The book is everything you need for an imaginary tour of 100 historic restaurants that have made United States great. I tried the recipe and used the freshest salmon I could buy. My friend liked it so much that she serves this recipe on her birthday dinner.

Rick Browne. 2013. A Century of Restaurants: Stories and Recipes from 100 of America's Most Historic and Successful Restaurants. Andrews McMeel Publishing. ISBN-10: 1449407811



If you don't like fish you can try this chicken recipe.... Marinated Juicy Chicken Breasts with Grilled Apple Rings Recipe