This is the Oscar version of the popular dish, "Surf and Turf," created by Chef Wolfgang Puck expressly for the 2002 Governor's Ball, the party where stars wine and dine at the Academy Awards.
It combines sesame-crusted salmon with celery root puree and New York steak with stir fried vegetables and Wasabi Sauce. Start your guests off with one of Wolfgang's salads. For his recipes for Roasted Beet Napoleon, Herbed Goat Cheese, and Citrus Hazelnut Vinaigrette, click here now.
Here are the recipes for his surf & turf dishes, and directions on how to present it:
Sesame Crusted Salmon Celery Root Puree New York Steak With Stir Fried Vegetables and Wasabi Sauce
Sesame Crusted Salmon
(recipe courtesy Wolfgang Puck, created expressly for the 2002 Governors Ball)
Ingredients:
•6 salmon steaks, 4 ounces each
• 1 stick unsalted butter
• 4 tablespoons ginger, finely minced
• 1 cup black and white sesame seeds, toasted
• Freshly ground black pepper
• Salt
Directions:
1. Preheat the oven to 475 degrees F.
2. In a small saucepan melt the butter with the ginger.
3. Brush the melted butter and ginger on the pieces of salmon. Roll the salmon in the sesame seeds. Place the salmon on an oiled sheet pan and refrigerate for about 15 minutes.
4. Place the salmon in the oven and roast until the sesame seeds are toasted golden brown and the salmon is rare inside, approximately 3 minutes.
Yield: Serves 6
Celery Root Puree
(Recipe courtesy Wolfgang Puck, Adventures in the Kitchen, Random House, 1991)
Ingredients:
• 1 celery root (about 1 1/2 pounds), peeled, trimmed, and cut into 1-inch cubes
• 1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 cup heavy cream
• 2 tablespoons (1 ounce) unsalted butter
• Freshly ground white pepper
Directions:
1. Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, about 15 to 20 minutes.
2. Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.
3. Remove from the heat, stir in the butter, and season with salt and pepper to taste. Puree in a food mill, return to the pan, and keep warm over simmering water. Use as needed.
Yield: Makes about 2 ½ cups
New York Steak With Stir Fried Vegetables and Wasabi Sauce
(recipe courtesy Wolfgang Puck, created expressly for the 2002 Governors Ball)
Ingredients:
• 1/4 cup mixed black, green and pink peppercorns
• 6 New York steaks, 5 ounces each
• Salt
• 2 tablespoons mild flavored oil, such as almond or safflower
• 1 cup red wine
• 1 tablespoon balsamic vinegar
• 1 cup heavy cream
• 1/2 cup beef stock or broth
• 3 tablespoons unsalted butter, cut into small pieces
• 1 Tbsp. wasabi paste
• 1/4 cup mixed peppercorns, soaked overnight in port wine, for garnish
Directions:
1. Using a rolling pin, crush 1/4 cup peppercorn mix between two folded napkins.
2. Remove excess fat from the steaks. Season with salt and the crushed peppercorns.
3. Heat a large heavy skillet. Pour in oil and, over high heat, cook the steaks, about 4 minutes each side for medium rare.
4. Pour out the fat from pan, and deglaze it with red wine, balsamic vinegar, and reduce. Add cream and beef stock and continue to reduce until sauce is thick enough to coat the back of a spoon.
5. Whisk in the butter, one small piece at a time. Add wasabi and peppercorns and season to taste with salt.
Yield: Serves 6
Stir Fried Vegetables
(recipe courtesy Wolfgang Puck, created expressly for the 2002 Governors Ball)
Ingredients:
• 1 tablespoon peanut oil
•1/4 pound Chinese snow peas, cut into 1-inch chunks
•1 cup oyster mushrooms, whole or cut in half, depending upon size
• 1 cup shiitake mushrooms, whole or cut in half, stems removed
• 1 cup each red and yellow bell pepper strips, cut into 1-inch chunks
• 1/2 large Japanese eggplant, cut into 6 or 7 slices
• 1/4 medium bok choy, cut into 1-inch chunks
• 5 broccoli florets
• 5 young asparagus spears, cut into 1 1/2-to 2-inch lengths
• 1/3 cup chicken stock, heated (recipe follows)
• 1 tablespoon soy sauce
• Salt
• Freshly ground black pepper
Directions:
1. In a wok or large skillet over high heat, heat the oil. Add the vegetables and stir fry, coating them with the oil.
2. Pour in the stock and the soy sauce and stir until al dente, about 2 minutes longer.
3. Season with salt and pepper to taste, keeping in mind that the soy sauce is salty.
Serve immediately.
Chicken Stock
(Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000)
• 5 to 6 pounds of chicken bones, including necks and feet, coarsely chopped
• 1 medium carrot, peeled, trimmed, and cut into 1-inch slices
• 1 medium onion, peeled, trimmed, and quartered
• 1 small celery stalk, trimmed, and cut into 1-inch slices
• 1 small leek, cleaned, trimmed, and cut into 1-inch slices
• 1 sprig of fresh thyme
• 3 sprigs of fresh parsley with stems
• 1 bay leaf
• 1/2 teaspoon whole white peppercorns
Directions:
1. Place the chicken bones in a 6- or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
2. Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
Yield: Makes about 2 quarts
Presenting The Dish:
1. Divide the plate in half.
2. On one half side, place the Celery Root Puree and on the other half, the Stir-Fried Vegetables.
3. Place the Sesame Crusted Salmon on top of the Celery Root Puree. Place three slices of the New York Steak on top of the Stir-Fried Vegetables.
4. Sauce the steak lightly with the peppercorn and Wasabi Sauce and pour the rest around the vegetables and Celery Root Puree.
Garnish with a sprig of cilantro or mint.
(recipe courtesy Wolfgang Puck, created expressly for the 2002 Governors Ball)