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Baked to Perfection: Chef Leather Storrs' Infused Salmon Recipe Is Like "Summer on a Plate"

The “Extreme Chef” winner and co-owner of Portland’s Noble Rot details how to make his delectable “Magical Tinctured Cured & Poached Salmon with Head Spread."

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Photos courtesy of Leather Storrs

In the past few years, Portland-based chef and The Culinary Institute of America alum Leather Storrs has been cooking with cannabis, serving multi-course infused dinners showcasing a variety of culinary techniques. Tincture cured fish, shake-roasted vegetables, potted pork rillettes with sous vide potatoes and mushrooms — these are just a few of the chef’s magical dishes. Storrs also co-owns Noble Rot, a popular Portland wine bar offering city views and small plates highlighting ingredients from their rooftop garden above. He’s also winner of Food Network's Extreme Chef. It’s Storrs’ penchant for experimentation, combined with skills sharpened working in both The French Laundry and Chez Panisse kitchens, that have elevated him to celebrity status.

And the cannabis world is taking note. Storrs’ culinary prowess was the recent highlight of The CannaSociety Soirée, a private dinner party for seventy people in the southwest hills of Portland. And there’s the episode of VICE’s James Beard-nominated television program Bong Appétit, where Storrs infused a farm-to-table brunch for host (and MERRY JANE friend) Abdullah Saeed. I’ve been a guest at several past canna-industry events where Storrs’ unique technique stole the show, so we asked the busy chef to share a delectable dish for our readers. He describes his recipe for Magical Tincture Cured & Poached Salmon with Cannabis-Infused Head Spread as “summer on a plate, for adults.” We agree.

Tincture Cured & Poached Salmon with Head Spread
By Chef Leather Storrs

Ingredients:

1-2 lbs. of center cut filet of salmon, pin bones removed
2 tbsp.
Magical Tincture
1 tbsp. fresh pepper
1 tbsp. salt
1 cup white wine
3 cups water
1 stalk celery, diced
1 onion, diced
1 carrot, sliced
1 sprig each of parsley, thyme, basil
2 cups Head Spread

Instructions:

The day before you plan to cook your salmon, brush it with the Magical Tincture and leave it to marinate in a Ziploc bag overnight. The next day, remove the fish from the bag, blot it with a towel, and season it with salt and pepper. Bring the water, wine, salt, aromatics, and herbs to a boil. Place the fish in a snug container that is oven safe. Set the oven for 200 degrees. Pour the liquid over the fish. It must be submerged. If not, change to container or increase the volume of poaching liquid (water is fine). Place the fish in the oven and check the temperature after 10 minutes. When the salmon reads 100 degrees internally, remove the pot from the oven and allow the fish to cool in the broth. When the fish is cool, carefully remove it from the broth and blot it dry.

To serve:

Transfer the salmon to a pretty platter lined with lettuce. Cover the salmon with a thin layer of aioli and snips of the fresh herbs you used in your Head Spread. Pass more Head Spread at the table, and prepare to receive glassy-eyed compliments.

How to Make Chef Leather Storrs’ Head Spread

Ingredients (makes 2 cups):

2 egg yolks
1 clove garlic, minced
2 lemons, juiced
1 tbsp. Dijon mustard
1 tbsp. each chopped parsley, minced chives, basil
1 cup grapeseed oil
1/2 cup
Magical Cooking Oil using grapeseed oil (112 ml @ 4mg per ml = 448 mg total THC)
Salt and pepper, to taste

Directions:

Whisk egg, garlic, and mustard together. Slowly drizzle in the grapeseed oil to create an emulsion. As the mixture lightens and tightens, you can increase the oil flow while whisking continuously. Add the infused oil last, then the lemon juice. Fold in the herbs and adjust seasoning with salt, pepper, and acid (lemon juice). Seriously. Season it until it’s tasty. Mayo without salt and acid falls flat. Chill the Head Spread as you prepare the Tincture Cured & Poached Salmon.

Pro Tips:

Connect with Leather Storrs on Instagram and Twitter

Presented by MagicalButter