btvancouver

I was just in San Francisco a couple of weeks ago and had one of the most amazing dining experiences!

We heard about a great restaurant called Gary Danko . They start taking reservations 2 months out – and even with that, the earliest they could slot us in for was 10pm- luckily, a same day call confirming our reso allowed for me to check on any last minute openings! 6:15? Yes please (hey…even on holidays, I still go to be fairly early)

Described as “modern-classic” – the blackened windows make this place feel like a late night hot spot even when the sun is shining and the atmosphere  did not disappoint!  The service was among the best we have ever had (Juan Carlos was taking care of us- never met a man who could make a cheese plate sound like a fairy tale) and really was, as Danko explains, more like “theatre”  as they ensure “each evening’s ‘performance’ is seamless and magical.” 

I haven’t gotten the hang of taking pictures while hubby and I are dining (and I am not “working”) but did want to share the recipe from the Gary Danko website for the Horseradish Crusted Salmon I had.

It was visually a piece of art on my plate and was  easily one of the most delicious meals I have ever had, from the moment my teeth bit into the crusty, flavourful, but not too hot horseradish only to be met by a perfect medium cooked salmon atop pickled cucumbers…such a combination- I can’t wait to go back!

GRAIN MUSTARD SAUCEIngredients 1 shallot, minced 1/2 c white wine 1/2 c fish stock, highly gelatinous 1/2 c clam juice Fresh thyme Bay leaf 1/4 c heavy cream 6 TB unsalted butter 1 tsp whole grain mustard 1 tsp horseradish 1 TB Crème Fraiche 1/2 tsp dill freshly, minced 1/2 tsp chives, sliced thin Method In heavy-bottomed stainless steel pan, reduce first six ingredients by about 2/3. Add cream and bring to heavy foam, whisk butter slowly. Season with salt and strain through a chinois or a fine mesh strainer, pressing firmly on shallots to extract maximum flavor. Hold the sauce in a warm water bath. In a small bowl mix together the grain mustard, horseradish, crème Fraiche. Whisk sauce in to the prepared mixture. Return mustard in the warm water bath. Add the fresh herbs just before serving. Chef Gary Danko GARY DANKO

• 1-1/2 pounds Salmon, center cut filet, skin removed

Horseradish Crust

• 1/2 cup horseradish, fresh grated
• 2 egg whites
• 1/2 teaspoon Kosher salt

Dilled Cucumbers

• 2 each English cucumbers, peeled, seeded, and sliced thin
• 2 teaspoon Kosher salt
• 1 tablespoon chives, fresh chopped
• 1 tablespoon dill, fresh minced
• 2 tablespoons Crème Fraîche or sour cream
• 1 teaspoon Lemon juice

Method
To prepare the horseradish crust, mix the fresh horseradish, egg whites and salt together until combined and reserve. Cut the salmon fillet into 3/4 inch widths. Roll the thick end into the center and ending the belly flap, form a medallion. Secure the medallion with a bamboo skewer. Place about one tablespoon of the horseradish mixture top of the salmon and spread evenly around the top of the fish. Refrigerate until needed.
To prepare the dilled cucumbers, combine the cucumbers and the salt together in a small bowl and allow to rest for 15 minutes. Squeeze out liquid and combine the fresh herbs and Crème Fraîche. Refrigerate until needed.

To Cook
Brush a non-stick pan lightly with vegetable oil. Over medium high heat sear the horseradish side first. Cook gently until golden brown crust is formed, about 2 ­ 3 minutes. Turn over and cook for 2 minutes. Salt lightly. Serve on a bed of room temperature dilled cucumbers with grain mustard sauce.

Until we eat again (hopefully at Gary Danko!!)

Dawn