BLOOMINGTON, Minn. - A brand new restaurant is open inside the first hotel in history to be connected to the Minneapolis Saint Paul International Airport.
La Voya Brasserie now offers breakfast, lunch and dinner inside the InterContinental MSP Airport hotel - but you don’t have to be a hotel guest to dine there.
Chef Andy Vyskocil stopped by KARE 11 to show us how he creates French dishes with a Minnesota twist.
Roasted Norwegian Salmon
2 to 4 pieces of fresh salmon fillets, skinned and pin bones removed, roughly 6 oz. per piece
2 to 4 small or baby turnips, peeled and quartered or medium diced and blanched
¼ Cup of good Italian green olives, pits removed, quartered
Fingerling potatoes, quartered and blanched
2 tsp of good capers, rinsed
1 Tbsp. minced shallots
1 tsp. fresh dill
3 Tbsp. white wine
1 Tbsp. freshly squeezed lemon juice
1 tsp. minced parsley
3 Tbsp. whole sweet cream butter
1 Tbsp. frying oil, to sear the salmon
Salt and pepper to taste
Chive crème fraiche:
3 oz. of cream
1 oz. of cultured buttermilk
2 tsp. minced chives
Salt and pepper to taste
Let the cream and buttermilk sit out overnight in a cool room temperature spot in a clean, well-covered container. When the mixture is yogurt-like in consistency, add the minced chives salt and pepper.
To prepare the dish:
Heat oil in a large heavy bottomed sauté pan on med high heat. Season both sides of the salmon fillets with salt and pepper. Sear the skin side down until golden, about 1 minute. Add half of the butter, and gently spoon the hot butter over the fillets. Hit the salmon with a splash of lemon juice and with a fish spatula turn the salmon over on to a clean dry towel. To the hot pan turn down to medium, add shallots, turnips, and potatoes and sauté until golden on all sides. Take the pan off the heat. Deglaze with the white wine and what remains of the lemon juice. Add the capers, olives and butter and parsley to the finish the pan sauce. Season to taste. Keep in mind the olives and capers both add salt and brine to the dish.
Finish each plate by centering the fillets on plates spooning the turnip, potato, olive, caper and some of the sauce over each piece of salmon. Dollop about a tsp. of crème fraiche on the side of each salmon fillet. Garnish with the fresh dill sprigs.