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Ingredients
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Directions
2 oz. Stealth® Julienne Fries (S01)
2.5 oz. salmon
2.5 oz. vegetables
1/4 cup Monterey jack cheese
Carmalized Onion Truffle Sauce
2 Tbsp. truffle oil
1 lb. yellow onion, sliced
2 Tbsp. kosher salt
1 Tbsp. black pepper
1/2 cup vegetable stock
1/2 cup heavy cream
1/4 cup white wine
- Grill 2.5 oz. salmon and keep warm.
- Sauté 2.5 oz. vegetables in rosemary butter and keep warm.
- Prepare 2.5 oz. Stealth® Julienne Fries (S01) according to package directions.
- Toss fries in 1/4 cup shredded Monterey jack cheese immediately after frying and stand upright in a condensed sweetened milk can, which has not top or bottom.
- Wait for 30 seconds, stand on a hot plate and slowly lift the can off the fries, leaving the bundle of fries on the plate.
- Drizzle 1/2 oz. Onion Truffle sauce on plate and over fry stack.
- Add vegetables to platter and top with chunks of grilled salmon.
Yield
1+ portions
