The Inn at Kristofer’s

One of the state's five most romantic restaurants

Dennis Getto

Milwaukee Journal Sentinel

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Spring is here and so is the beginning of some wonderful produce. This month I am sharing a recipe I just developed for the restaurant. Simply prepared fresh salmon is served on a bed of blanched spring vegetables and homemade herb gnocchi (Italian dumplings). A simple orange buerre blanc sauce finishes the dish.

At the restaurant, we are using fresh asparagus, baby yellow and orange carrots, shiitake mushrooms, pea pods and baby spinach for the vegetables. The gnocchi can be made ahead and the vegetables blanched in advance. Once these steps are done, the recipe will only take about 15 minutes to put together. For a "heart healthy" version, simply omit the beurre blanc sauce.

Recipe of the Month

Salmon with Spring Vegetables and Homemade Gnocchi
Serves 6

6 pieces of fresh salmon
approximately 6 ounces each, skin removed
olive oil for sauteing
mild white wine for final cooking of salmon
(a sauvignon blanc works well)

For the gnocchi
2 pounds baking potatoes, about 3 large
3/4 teaspoon salt
1/4 teaspoon dried dill
1 teaspoon chopped fresh Italian parsley
2 large egg yolks
1 egg
approximately 1 1/2 cups all-purpose flour

Orange Beurre Blanc Sauce
1/2 cup white wine
1 cup orange juice
2 teaspoons honey
1 shallot, finely diced
a pinch of salt and pepper
1 1/2 cups unsalted butter, cut into small cubes and refrigerated

Vegetables
18 spears of fresh asparagus, blanched
12 baby carrots, peeled and blanched
1 cup fresh pea pods
12 shiitake mushrooms
1/2 pound baby spinach

To blanch the asparagus and baby carrots, place them separately in simmering water. Asparagus will take about 1 1/2 to 2 minutes to blanch, carrots about 3 to 5 minutes (depending on size). After blanching, remove and place in a bowl. Put ice on top to quick cool them. After 10 minutes, remove vegetables and refrigerate until ready to use.


*To prepare the gnocchi* Preheat the oven to 375 degrees. Scrub the potatoes under cold water. Dry them well then place on a baking sheet. Place in the center of the oven and bake for about 1 hour, or until fork tender. Remove and let cool for 10 minutes. Cut in half and scoop out the insides. While still hot, press them through a potato ricer or food mill.

Place the potatoes in a bowl. Make a well in the center. Season with salt and pepper, dill and Italian parsley. Add the yolks and egg in the center of the well. Using a wooden spoon, gently mix. Add the flour, a little at a time, and with your hands, lightly stir the mixture until it just forms a ball. You may not need all of the flour. A little should be reserved for forming the gnocchi. Place the dough on a lightly floured area. Gently knead the dough for a few turns. If too sticky, knead in a little flour as needed. The dough should be very soft and tender. Do not overmix or the gnocchi will not be tender.

Divide the dough into 4 pieces. Roll out the dough into ropes. Using a knife or a dough scraper, cut the rope into pieces just under 1 inch long. Pinch the pieces gently in the middle to create a puffed pillow shape. Place on a parchment lined baking sheet lightly dusted with flour.

Refrigerate the gnocchi while you get a large saucepot of lightly salted water to a simmer. Place the gnocchi (about 1/3 at a time) into the simmering water. When the gnocchi start to float, they are done. Use a strainer to remove the gnocchi. Let cool and toss in a little olive oi (so they don't stick together).v Repeat with remaining gnocchi. Refrigerate until ready to serve. You may have a few extra gnocchi. They will keep refrigerated for several days.

To make the orange beurre blanc sauce Place all the ingredients, except the butter, in a saucepot. Simmer and reduce until you have about 1/4 cup left.

On a very low heat, slowly whisk the butter in, a littlle at a time. It is important that the butter be cold and be in small cubes. The sauce will thicken as you whisk in the butter. When all the butter in incorporated, strain to remove the shallots. You can use the sauce immediately, or, place it in a thermos. It will hold for several hours. (You can also make the initial reduction an hour ahead. When ready to finish the sauce, rewarm and continue with the butter addition.)

To make the salmon and finish the dish We cook the salmon in a combination searing and steaming method. This gives the salmon a nice "top" but retains moisture in the salmon through the final steaming method. If you don't want to steam with white wine, simply use a mild vegetable, chicken or fish stock. Heat your saute pan on medium heat. Add just enough oil to cover bottom of pan. Add salmon, flesh down, to sear. After a few minutes, flip the salmon

Add just enough white wine to go up about 1/4 inch on the fish. Cover and let steam on medium heat until the salmon is cooked through. The liquid will almost completely evaporate. This will take about 5 to 7 minutes depending on the size of the salmon.

Heat a small amount of olive oil in a wok style pan or saute pan. When hot, add gnocchi. Lightly brown the gnocchi then add the remaining vegetables (except the spinach). Saute until cooked but still crisp. Add the spinach right at the end of cooking. Cover and cook on low for one minute (just enough time to steam the spinach). Place the vegetable/gnocchi mixture on serving plates. Top with a piece of salmon. Drizzle the orange beurre blanc sauce on top and around the salmon. Garnish with micro greens or sprouts.

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