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In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Gianluca Paris from Mediterranean Cafe prepares New England Salmon.

Click here for Chef Gianluca Paris' Profile

Walnut Crusted Salmon with a Maple Cream Sauce over Sweet Potato Pancakes
Serves (4)

(4) 5 oz Portions of Salmon
1/2 lb Ground Walnuts
1/4 cup Maple Syrup from New Hampshire or Vermont
(2) Cups Cream
Salt and Pepper to taste
2 tsp olive oil

Heat sauté pan on medium heat, add oil to the hot pan.

Press top side of salmon filet into the ground walnuts adhering the nuts to the fish.

Add the salmon with the walnuts against the oil to sear the nuts to the fish. Be careful not to burn the nuts. Turn the salmon over and sear for another two minutes.

If you like your salmon well done, remove from pan and place in an oven at 350 degrees for approximately 15 minutes, or you can allow finish cooking in the pan while you reduce the sauce.

The salmon will finish to a medium/medium rare.

Deglaze pan with syrup and add cream. The cream will reduce and create a wonderful think sauce.

Serve over sweet potato pancakes and sautéed kale.

Sweet Potato Pancakes

1 lb. sweet potatoes cooked and mashed
2 eggs
3 tbsp. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 tbsp. granulated sugar
2 to 3 tbsp. oil
2 to 3 tbsp. butter
1 cup dark brown or maple sugar

In a large bowl, beat eggs lightly. Blend in flour, baking powder, salt, cinnamon and sugar. Stir in mashed sweet potatoes.

Place a spoonful of the mixture into a 3 inch in diameter soufflé cup or soup cup that has been rubbed with butter or oil filling to about 1/2 inch and press down to form the mold. Refrigerate for about 1/2 hour.

Remove the pancake from the mold and press into either dark brown sugar or maple sugar for a light sugar coating.

In large skillet over medium-high heat, heat 1 tablespoon oil and butter. Place the pancake sugar side down to sear and caramelize the pancake. Cook until golden on underside. Turn pancakes over. Press lightly with spatula. Let cook until other side is lightly browned and crisp.

Transfer to paper-lined baking sheet. Keep warm. Repeat with remaining pancakes, adding oil and butter as needed. Makes about 12 pancakes. Serve two pancakes layered together with the salmon leaning up against them on the bed of Kale and drizzle with the maple cream sauce.

TIPS: Pancakes can be made ahead. Reheat in the oven at 350 degrees for 5 to 10 minutes.

Pan Seared Sea Scallops Cilantro

Serves (2)

3 oz Olive Oil
8 (10/20) Large Sea Scallops
Teaspoon of Garlic
1/2 Cup Yellow and Orange Peppers Diced Small
1/2 Cup Grape Tomatoes cut in Half
1/3 Cup Champagne
1/3 Cup Vegetable or Fish Stock
2 Teaspoons butter rolled in flour
2 Teaspoons chopped Cilantro
Salt and Pepper to Taste

Heat sauté pan on medium heat, add oil to the hot pan.

Salt and pepper the scallops and add to the pan.

Sear the scallops on one side to a caramelized golden brown. Carefully turn over the scallops trying not to tear them, as they will release when they are properly seared.

Add the peppers, grape tomatoes and garlic.

Remove the pan from, the heat and add the champagne and reduce for about a minute.

Add the fish or vegetable stock.

Remove the scallops and finish the sauce by turning off the heat and whisking in the butter rolled in flour to give the sauce a rich shine.

Add the chopped cilantro at the very end.

Place the scallops on a bed of fresh baby arugula and spoon the sauce over the scallops. Allow the Arugula to wilt under the heat of the scallops.