Preparing the Japanese Sweet Potatoes and Salmon Puree

To create our puree, we need to start by boiling some Japanese sweet potatoes. We will use three tablespoons of butter and a half cup of heavy cream as "water" for the potatoes. First, we pinch off any little brown spots on the potatoes and then cut them in half. Cutting the potatoes into quarters with a quarter-inch dice is the perfect size for our puree. We want to bring these potatoes to a gentle simmer, not a boil, as this will help us achieve a smooth and creamy texture. The key here is that a little bit of potatoes will go a long way, so we don't need to overcook them.

While our potatoes are cooking, let's work on our beautiful Radicchio and citrus salad. We always start with the Dijon, which is just the most magical thing in my world. A couple of gloves of apple cider vinegar and about half a shallot are perfect for this recipe. We'll hit everything with a pinch of lovely salt to bring out the flavors. Next, we have an orange that we'll segment into thin slices. To remove the peel without cutting it, we follow the natural curve of the orange with our chef's knife. This exposes the juicy fruit underneath and essentially segments the orange for us.

Now that our potatoes are done cooking, let's drain them and prepare them for our puree. We have an immersion blender, which we haven't used yet, so we'll give it a try. Not overworking the potatoes is crucial because they can get gluey if we're not careful. Instead of using our presentation side, we'll cook our salmon at medium to low heat to really render that subcutaneous layer of fat under the skin.

While our salmon is cooking, let's work on our citrus salad some more. We've already segmented our orange and now it's time to add some beautiful Radicchio leaves to the mix. We want to scrape the bottom and sides of the bowl every time we stir to get all those delicious flavors mixed together. For this recipe, a couple of these lovely leaves are just right - not too many, but enough to add some color and freshness.

Now that our salmon is done cooking, let's flip it over in the pan with a little bit of olive oil while whisking to help emulsify the oil in the vinegar. A couple of smashed garlic cloves and some fresh herbs will add plenty of flavor to this dish without overpowering it. Finally, we place our finest piece of salmon on top of a beautiful Clean Plate - that's where the puree is going to live! It was so much fun watching everything come together in our kitchen today.

Let's finish off our citrus salad by taking some juice from the orange and straining it into a glass bowl. The juice will add plenty of freshness and color to this dish, but we also want to keep the lovely Radicchio leaves intact for now. We want to get as dainty as possible with our choice of leaves, picking only the prettiest ones out there - that's what makes this salad truly special.

While our puree is cooking away in the background, let's add some finishing touches to our dish. A pinch of salt and a sprinkle of lovely herbs will add plenty of flavor without overpowering the other ingredients. Our salmon puree is ready now! We can see how beautifully it all came together - no tweezers needed here, just good old-fashioned cooking skills.

Taking a step back from our finished dish, we can see just how beautiful everything turned out. No twigs or unwanted bits were left in any of the ingredients. The presentation was perfect, and each bite is filled with fresh flavors that complement one another perfectly. Our salmon puree is truly something special!

"WEBVTTKind: captionsLanguage: encrispy skin salmon with a puree Japanese sweet potato and my ridiculous Radicchio and citrus salad with that so we're gonna get him with the potatoes I am using the Japanese sweet potatoes and grab my little sauce pot three tablespoons of butter and a half cup of heavy cream and that's going to be like my water to boil these potatoes any little brown spots shave off right it's gonna be it's pretty as it is delicious just pinch it like this and then all right cut it in half now we're going to cut these kind of into like dices right about quarter inch I think that is oh so plenty quick boom just salt so you want to bring it to a simmer you don't want to scald it nice gentle simmer here this is not like a mashed potato this is going to be a puree where a little will go a very long way now let's go on to our beautiful Radicchio and orange salad here I always start with the Dijon this is just the most magical thing in my apple cider vinegar just a couple gloves of that about a half a shallot you want this minced that's plenty right in there now things are happening I'm going to hit it with of course a pinch lovely we have an orange we are going to suprem this same spelling is supreme we are going to take our chef's knife and making these little kind of slices follow the natural curve of the orange to remove prepare and expose that juicy fruit right in there essentially what we're doing is segmenting the orange so now we have this beautiful juicy pure orange I'm going to take my paring knife and I'm going to follow that membrane with these two v-cuts and what we're going to do is let it fall into that and we're left with this wow a supreme slice sliced a clean suprem do this over a glass bowl I'm going to take that take this juice why waste it right now the Radicchio pretty color now we can have it we're going to try to get as dainty as possible here a couple of these leaves I'm going to pick the choices ones out of here something like that is perfect beautiful little radiques little Watercress all that stuff ready to go check this you want to make sure you scrape the bottom scrape the sides every time you stir I'm working quick our salmon you know what first things first season it with salt now I'm gonna take my knife and I'm going to have this slide my knife season both sides and I'm gonna let it lay on the skin side check my taters I'm gonna actually shut them down we got an immersion blender which we haven't used yet so I'm going to take this right you got two buttons high low stab it a little bit not overworking it because these can get gluey you know and then I tilt the pan a little bit to get more volume and I'm good with that usually it's a presentation side going on first we're not going to do that this time medium to low heat to really render that subcutaneous layer of salmon fat Under the Skin now I'm going to take my olive oil we're going to stream in while whisking to help emulsify the oil in the vinegar I'm gonna do this slowly while whisking I'm looking what do you think yeah yeah I'm gonna get my Mison plus ready for when we do flip it a couple smashed garlic tablespoon of butter a couple sprigs of time all right I'm gonna flip it now just like that gentle now I'm going to take that butter and just let it slowly kind of melt in between these guys we're just going to kind of perfume this with some garlic and herb and we want to get that golden all right I'm gonna take some of my choices leaves beautiful Watercress that's a pretty one so I'm going to take my Clean Plate beautiful radicchio right this is tweezer food oh my god do you actually have tweezers oh now this is when the Artistry comes into play I mean listen you don't want to cover anything up and you want to kind of follow the flow of the plate so cute oh now we got our puree tip down boys that's where the Salmon's gonna live I love this so now you're going to take your finest piece of salmon give me its best look look at that look what just happened I mean come oncrispy skin salmon with a puree Japanese sweet potato and my ridiculous Radicchio and citrus salad with that so we're gonna get him with the potatoes I am using the Japanese sweet potatoes and grab my little sauce pot three tablespoons of butter and a half cup of heavy cream and that's going to be like my water to boil these potatoes any little brown spots shave off right it's gonna be it's pretty as it is delicious just pinch it like this and then all right cut it in half now we're going to cut these kind of into like dices right about quarter inch I think that is oh so plenty quick boom just salt so you want to bring it to a simmer you don't want to scald it nice gentle simmer here this is not like a mashed potato this is going to be a puree where a little will go a very long way now let's go on to our beautiful Radicchio and orange salad here I always start with the Dijon this is just the most magical thing in my apple cider vinegar just a couple gloves of that about a half a shallot you want this minced that's plenty right in there now things are happening I'm going to hit it with of course a pinch lovely we have an orange we are going to suprem this same spelling is supreme we are going to take our chef's knife and making these little kind of slices follow the natural curve of the orange to remove prepare and expose that juicy fruit right in there essentially what we're doing is segmenting the orange so now we have this beautiful juicy pure orange I'm going to take my paring knife and I'm going to follow that membrane with these two v-cuts and what we're going to do is let it fall into that and we're left with this wow a supreme slice sliced a clean suprem do this over a glass bowl I'm going to take that take this juice why waste it right now the Radicchio pretty color now we can have it we're going to try to get as dainty as possible here a couple of these leaves I'm going to pick the choices ones out of here something like that is perfect beautiful little radiques little Watercress all that stuff ready to go check this you want to make sure you scrape the bottom scrape the sides every time you stir I'm working quick our salmon you know what first things first season it with salt now I'm gonna take my knife and I'm going to have this slide my knife season both sides and I'm gonna let it lay on the skin side check my taters I'm gonna actually shut them down we got an immersion blender which we haven't used yet so I'm going to take this right you got two buttons high low stab it a little bit not overworking it because these can get gluey you know and then I tilt the pan a little bit to get more volume and I'm good with that usually it's a presentation side going on first we're not going to do that this time medium to low heat to really render that subcutaneous layer of salmon fat Under the Skin now I'm going to take my olive oil we're going to stream in while whisking to help emulsify the oil in the vinegar I'm gonna do this slowly while whisking I'm looking what do you think yeah yeah I'm gonna get my Mison plus ready for when we do flip it a couple smashed garlic tablespoon of butter a couple sprigs of time all right I'm gonna flip it now just like that gentle now I'm going to take that butter and just let it slowly kind of melt in between these guys we're just going to kind of perfume this with some garlic and herb and we want to get that golden all right I'm gonna take some of my choices leaves beautiful Watercress that's a pretty one so I'm going to take my Clean Plate beautiful radicchio right this is tweezer food oh my god do you actually have tweezers oh now this is when the Artistry comes into play I mean listen you don't want to cover anything up and you want to kind of follow the flow of the plate so cute oh now we got our puree tip down boys that's where the Salmon's gonna live I love this so now you're going to take your finest piece of salmon give me its best look look at that look what just happened I mean come on\n"