The GAGE
24 S. Michigan Avenue
Chicago
(312) 372-4243
www.thegagechicago.com

To read more about the restaurant:

metromix.com
Dirk Flanigan's Gourmet Pepper and Salt Corned Salmon

Ingredients:
4-5 oz Mannin Bay salmon filet scaled
2 oz. horseradish mustard

For salad:
8 super thin slices brown bread
1 bunch red cress
1 bunch watercress
1 head frisee
2 radishes shaved

Directions:
Mix all ingredients in a large bowl, season with bran oil, salt and pepper.

For dressing:
4 oz. Guinness
shallot, chopped
garlic, smashed
honey
3 oz. olive oil or bran oil
1.5 oz malt vinegar
1/4 tsp salt
1/2 tsp cracked black pepper

Directions:
Reserve Guinness for finish. Place all remaining ingredients in blender blend smooth, finish with Guinness by pulsing into mixture.

For Salmon Crust:
4 slices dark pumpernickel toasted and coarsely ground
2 Tbs cracked pepper, toasted
1 tsp course flake salt (Murray River)
1/2 tsp toasted caraway seed ground

Directions:
Pulse ingredients in food processor until combined in a course meal consistency. Apply a thin layer of horseradish mustard to salmon in order to adhere dry crust to salmon.

Brine for salmon:
3 cups water
2 tsp kosher salt
10 pepper corns
2 cloves
2 garlic clove smashed
1 shallot sliced
1 Tbs malt vinegar

Directions:
Method combine ingredients place in refrigerator overnight. Add salmon filets 2 hours before fish will be cooked. Before cooking fish dry filets with paper towel.