Working The Plate by Chef Paul Lindemuth

I have always told my cooking class students that you “eat with your eyes”. The visuals of a beautifully composed plate provide the all-important first impression. Often before the first aromas and certainly before the first tastes hit our senses, our eyes feast on the array of shapes, colors and textures placed before us.

I’ve watched with pride as my culinary assistants carefully wipe clean the rim of every plate before putting it before our students as well as asking me how I wish the plate to be positioned (fish at 6 o’clock?).

Food presentation goes beyond the arrangement of finished ingredients on a plate. Every chef has an individual style of plating that is very personal and continually evolving…defined by the occasion, cuisine and often the plate itself.

A geometric square plate is perfect to showcase the minimal presentation of a stripe of sauce with a trio of perfectly seared scallops placed on top.

A carefully composed stack of tomatoes, avocados and chicken salad is a far more appealing presentation of Cobb salad than a spoonful randomly dolloped on the plate.

Herbs make beautiful garnishes and using the same herbs for garnish as used in the food being presented helps tell the story of the flavors on the plate.

Using a bowl, cup or glass for something other than its original intent is a wonderful way to infuse interest….such as a giant cold shrimp perched on the rim of a shot glass with a bit of cocktail sauce in the bottom.

So whether you’re plating for two or a feast for family and friends, take the time to set the stage for the sensory experience of a wonderful meal.

Wood-Roasted Salmon with Lemon Cream

2 large shallots, peeled and finely chopped
1 cup dry vermouth
2 cups heavy cream
freshly squeezed juice of 2 large lemons
six 5 to 6 ounce salmon fillets, rinsed and patted dry
olive oil
kosher salt
freshly ground black pepper
twelve thin lemon slices
6 sprigs fresh thyme
6 cedar roasting papers, soaked in cold water for 30 minutes.

In a medium saucepan, combine the shallots and vermouth. Bring to a boil over medium-high heat and cook until the liquid is reduced by one half. Add the cream and continue cooking until reduced by one half.

Remove the sauce from the heat. Using an immersion blender, puree the sauce until smooth. Add the lemon juice, salt and pepper to taste. Stir to combine. Cover and set aside. (The sauce may be prepared up to one day in advance, covered tightly and refrigerated. Bring to room temperature before proceeding with the recipe.)

Preheat oven to 400 F.

Rub a light coating of olive oil on both sides of each salmon filet. Season with kosher salt and freshly ground black pepper.

Remove the cedar roasting papers from the water and place them on a work surface. Place one lemon slice in the center of a paper and place a thyme sprig on top. Place a salmon filet on top and then put one slice on top of the salmon. Carefully wrap the paper over the fish and secure with bamboo picks or toothpicks. Place the wrapped salmon to a rimmed baking sheet. Repeat with the remaining salmon.

Roast until the salmon flakes and is cooked through, about 10 to 12 minutes. Check

Meanwhile, gently re-warm the sauce over low heat.

Transfer the salmon to heated serving plates and unwrap the cedar roasting paper. Serve with the lemon cream sauce on the side.

Serves 6