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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

RECIPE TYPE

CULINARY COMPETITION FINALIST

NUTRITIONALS

<500mg sodium, 10-20g fat, 500-700cal/portion