Fleming’s Prime Steakhouse Recipe
10 ounce salmon steak with skin and bones
1/2 teaspoon salt and pepper blend
1 ounce Charmoula (see recipe below)
3 ounces Black Bean Cassoulet (see recipe below)
1 teaspoon salad croutons
1 teaspoon Italian parsley, chopped
Season salmon with salt and pepper blend then broil to the desired temperature. Remove from the broiler and let rest for 2 minutes. With a cocktail fork carefully remove the back bone starting at the saddle and back bone and all rib bones. Place salmon steak on the front center of a hot, large oval plate. Spoon the Charmoula on top of the salmon steak.
Spoon Black Bean Cassoulet into a small ramekin and top with crushed croutons then back in a 400 degree double convention oven set on high fan for 5 minutes or until the beans are bubbling on the edges. Place ramekin on the upper right side of the plate. Cut the lemon crosswise at a 45 degree angle and place cut side on top of the broiler to lightly caramelize. Place caramelized lemon on upper left side of plate and garnish plate with chopped parsley.
1 ounce red bell pepper
1 habernaro pepper
1 ounce red onion
1 ounce Roma tomato
1 teaspoon lime zest
1 tablespoon lime juice
1/2 cup extra virgin olive oil
1 teaspoon black pepper, cafe grind
1 teaspoon kosher salt
1/4 teaspoon chipotle chili powder
1/2 teaspoon garlic, minced
2 tablespoons cilantro, diced
Seed and stem both peppers then cut into 1 inch long x 1/8 inch wide julienne and then place in a mixing bowl. Cut the red onion and tomato into the same width julienne and add to the peppers.
Zest and juice lime and add to pepper mixture with olive oil, black pepper, Kosher salt, chipotle chili powder, minced garlic and the cilantro cut into 1/8 inch dice, mix well then place into a container. Cover and refrigerate until ready to serve. Serves 6.
Black Bean Cassoulet:
15 ounces black beans, canned
1 slice bacon, diced
3/4 ounce carrot, diced
1/2 ounce red bell pepper, diced
3/4 ounce onion, yellow, diced
1 teaspoon garlic, minced
1 sprig fresh thyme
1 bay leaf
1 ounce chicken demi
1 quart water
Drain the can of black beans. Cut the bacon into 1/4 inch dice and cook in a sauce pot set on medium heat for 8 minutes Add carrot, red bell pepper, and onion cut into 1/4 inch dice and saute for 3 to 4 minutes until onions become translucent. Add the minced garlic and cook for 30 seconds. Add black beans, thyme sprig, bay leaf, chicken demi, and water. Bring to a boil then reduce to a simmer for 45 minutes. Remove thyme and bay leaf. Place into a container and cool to a 70 degree with in 2 hours and 40 degrees with in 4 hours. Cover and refrigerate until ready to cook. Serves 6.