Poached Sockeye Salmon with Potato Crusted Vichyssoise, Cherry Tomatoes and Shittake Mushrooms glazed in a Roasted Potato Sauce, and Scallions

2016 AHF Culinary Competition Bronze Medalists
Drew Patterson, Former Culinary Director and Jacob Kuchan
Ohio State Wexner Medical Center (Columbus, Ohio)

Yield: 12 portions

Download Recipe Below and Nutritionals Here: PDF

Additional information

Cooking Method	POACHED
RECIPE TYPE	CULINARY COMPETITION FINALIST
NUTRITIONALS	<500mg sodium, 10-20g fat, 500-700cal/portion

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Poached Sockeye Salmon with Potato Crusted Vichyssoise, Cherry Tomatoes and Shittake Mushrooms glazed in a Roasted Potato Sauce, and Scallions

Additional information

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ABOUT

CONFERENCE

EDUCATION

CHAPTERS

SPONSORS

RESOURCES

SOCIAL MEDIA

Sign up for our weekly newsletter

ABOUT

JOIN/RENEW

About AHF

EDUCATION

Online learning

Join our free webinars, annual conference, and online education to gain valuable industry training and leadership skills using our learning center.

CONFERENCE

Annual conference

AHF's 2024 Annual Conference in San Antonio - August 23-25, 2024. Register today & join hundreds of self-operated foodservice professionals from across the country!

CHAPTERS

Local Connections

AHF chapters help you create regional connections and access more tools and resources.

SPONSORS

Become A sponsor

Join us as an annual sponsor to start building new connections with self-operated healthcare foodservice professionals in healthcare and senior dining. Learn more about our sponsorship and marketing opportunities!

MEMBER RESOURCES

member resources

The right tools, resources and community support to achieve self-operated financial and operational success.

Poached Sockeye Salmon with Potato Crusted Vichyssoise, Cherry Tomatoes and Shittake Mushrooms glazed in a Roasted Potato Sauce, and Scallions

Additional information

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