Chef Christina Wilson prepares the Hell’s Kitchen classic crispy Skin Salmon with fennel puree recipe.
-4 6oz pieces Salmon
-2ea Confit Fennel
-20ea 16-20 Count Shrimp
-4oz Vegetable Stock
-8ea Fennel Sprigs (Garnish)
-2ea fennel sliced on mandolin
-1/4 T fennel seeds
-1ea lemon juiced and zest peeled
-2oz butter + 2oz extra butter
Sauté fennel, fennel seed, 2oz butter and salt in a pan with a lid on. Add lemon juice and peel to the pan. Continue to cook/stir till the fennel is soft with the lid on. Once soft take off heat with the lid still on, blend with the extra 2oz butter. Finish by passing through fine mesh strainer
Season 17 of HELL’S KITCHEN will welcome the newest batch of determined chefs who will brave Chef Gordon Ramsay and his fiery command of the kitchen as he puts them through an intense culinary academy. Throughout the season, the competitors will face a series of Ramsay’s grueling challenges to prove they possess the right combination of ingredients to win a life-changing grand prize.
The chefs will leave the pleasantries at the door as the pressure to impress Chef Ramsay will reach a boiling point. Before Chef Ramsay determines which individual chefs are worthy of a black jacket, the contestants must prove their ability to work in teams. The rewards for winners of upcoming challenges will be lavish and memorable, while the punishments will be hellish.
Crispy Skin Salmon