According to a famous Irish folk tale, a long time ago there existed a legendary Salmon of Knowledge, a special salmon that magically contained all the wisdom and knowledge of the world. This was an ordinary salmon until it ate nine hazel nuts that fell into the Well of Wisdom, one from each of nine hazel trees that surrounded the well. In doing so, the salmon gained all the knowledge in the world.
Legend foretold that whoever first tasted this salmon would gain this knowledge and become a powerful man. A poet Finnegas tried to catch this salmon all of his life, and one day, he actually succeeded in catching it. He instructed his apprentice, a young orphaned boy named Finn MacCool, to cook the salmon for him, forbidding him to taste of it himself.
While the salmon was cooking, however, Finn noticed a blister on the salmon skin, accidentally touched it, burned his thumb, and put his finger in his mouth to ease his pain, thus tasting the salmon and receiving all the wisdom. From that day on, Finn could access the knowledge by biting his thumb. He became a leader of the Fianna, a powerful band of warriors in Ireland, and a famous folk hero.
I have decided to make a modern version of Salmon of Knowledge by using ingredients that are rich in Omega-3 fatty acids and other nutrients that promote brain activity and improve memory. I poached the salmon in avocado oil and served it with toasted hazelnuts, representing the representing the nuts from the nine hazel trees as in the story above. I prepared the skin of the salmon separately to make it extra crispy, with the taste and texture similar to crispy fried bacon. I also made a special cream sauce comprising a secret ingredient, the 2010 Anchor Christmas Ale.
Every year since 1975, Anchor Brewery has released a special Christmas Ale, each year featuring a new and unique ingredient, extracted from a selected tree. For many years we have enjoyed these holiday beers, knowing that each year's recipe is never repeated, since a different tree is selected for its ingredients each year. In 2010, the Anchor Christmas Ale uses ingredients from the Ginkgo biloba tree. Ginkgo biloba is commonly used for medicinal purposes to improve memory. The ale's recipe is a delightful success, with a hint of spice honoring the tree in the best spirit of the holiday tradition.
The resulting sauce with hints of bitterness from reduced ale and Ginkgo biloba combined with the sweetness of the cream, is very unique, and as bittersweet as knowledge may sometimes be.
Ingredients:
salmon
1 pound wild freshwater salmon, such as Coho
coarse salt
pepper
crushed red pepper flakes
At least 2 cups of Avocado oil
beer cream sauce
1 tablespoon butter
2 tablespoons onions
1 clove
1/2 cup 2010 Anchor Christmas Ale
1/2 cup cream
Salt, pepper to taste
to assemble
Toasted hazelnuts
Dill
Directions:
salmon
Cut the skin off the salmon filet very carefully. Cut the salmon into 6 thin equal strips. Heat oil in a pot over low-medium heat. Sprinkle salmon with salt and pepper. Gently poach salmon pieces (in batches if necessary) for about 2 minutes.
Pat the skin dry, season with salt and red pepper flakes. Fry in oil on high heat until very crispy, about 7-10 minutes.
beer cream sauce
In a skillet, melt butter. Add garlic and onions and cook until onions are translucent. Pour beer in and cook until the liquid has mostly reduced. Swirl in cream, bring to boil, and cook for another minute, stirring. Strain and blend till frothy with an immersion blender.
to assemble
To assemble, spoon a little bit of the beer cream sauce in the center of the plate, place one salmon piece in a middle. Top with a slice of crispy skin and dill. Sprinkle toasted hazelnuts around.
