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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