Fish can be intimidating for the home cook, but Keith Droz, Executive Chef at Gathre, explains that while it can be delicate, all it takes is a few simple steps to prepare a perfect piece of fish with ease.
“Get the pan hot on a medium flame, pat the fish dry, place it flesh side down, and don’t rush,” he explains. “You only want to flip it once.”
Recipes at the community-driven Midtown restaurant, like this wild salmon served over a bright, peppery pesto with woodsy oyster mushrooms on the side, take inspiration from the abundance of farm-fresh produce and meat available throughout the state. “The Tennessee region is blessed to have some of the greatest farmers in the country,” Droz says. “This is at the core of our creations.”
Droz recommends a Wild King Salmon if available because it is “rich in fat” and “has succulent flesh.” But Amberjack is a great substitute if you’re looking for something that is on the milder, sweeter side. No matter what fish you choose, a white-wine sangria is the refreshing, seasonal sipper of choice. “Slice any fruit you have in the refrigerator, let it sit and marinate with a bottle of Chardonnay overnight, and top it off with sparkling water,” he says. “You have your own signature cocktail.” (1810 Broadway; gathrenashville.com)
Salmon with Mushrooms and Pesto
Courtesy of Executive Chef Keith Droz, Gathre
Arugula Pistachio Pesto
- 1 pound arugula
- 1 medium shallot
- 3 pieces of garlic, minced
- 1 bunch parsley, chopped
- 1⁄2 cup pistachios
- 1 cup olive oil
- Lemon juice (to taste)
- Salt and black pepper (to taste)
Rough chop the shallot and add it to a blender. Add the pistachios, garlic, parsley, and arugula to the blender, blending until the ingredients start to break down. (Reserve a small amount of arugula for plating.) Slowly drizzle in the oil until all the ingredients are broken down and the pesto becomes a thick paste. Season with salt, pepper, and lemon juice to taste.
Salmon and Mushrooms
- 6-8 ounces portioned salmon with skin on
- 3 ounces oyster mushrooms, cleaned
- Salt and black pepper
- Oil for cooking
- Additional pistachios (optional) for plating
Season the salmon with salt and pepper. In a non-stick pan, heat oil over medium heat. Once the oil is hot, add the salmon, skin side down, and sear until the skin is golden brown and crispy. Flip the salmon over and place the pan into a 350-degree oven and cook until the salmon reaches medium. (About 5-7 minutes.) While the salmon is cooking, heat oil in a pan over medium-high heat until hot. Add the oyster mushrooms to the pan and season with salt and pepper. Cook the mushrooms until they are golden brown and most of the liquid in the mushrooms has been cooked out. Remove the pan from the heat and set aside.
Plating
Place 1 1⁄2 tablespoons of pesto in the center of the plate and spread it into a circle. Place a small handful of arugula on the pesto. Place the salmon, skin side up, on the arugula. Place the mushrooms next to the salmon alongside the salmon. Finely chop pistachios and garnish the plate with the pistachio dust.