Fresh Sea Sampling

Central PA Live

Chef Dallas Pursley from Balance Restaurant shares his recipe for Fresh Sea Sampling.


Fresh Sea Sampling

Portion Size:  Serves 4

½ lb      16/20 count, raw, shell on shrimp

6 oz      celery

6 oz      onion

3          sprigs of thyme

1tsp      black peppercorn

1 qt      water

6 oz      fresh tomato

3          bay leaves

1 lb       fresh salmon, cut into four portions

1 oz      olive oil

½ oz     shallot minced

1 oz      Hungarian hot wax peppers small diced

2          cloves garlic minced

2 tsp     kosher salt

½ tsp    fresh ground pepper

1 oz      white wine of your choice…..avoid sweet wines

4 oz      seafood broth

2 oz      cold butter

1          heirloom tomato, baseball size, quartered

1          lemon juiced

4          sprigs of fresh thyme

8          chive leaves approximately 6 inches in length, snipped

1          baguette approximately 18 inches


Peel the shell off the shrimp and set aside.  Take peelings, celery, onion, thyme, black peppercorn, water, fresh tomato, and bay leaves add that into a pot and bring to a boil.  Then reduce temperature to a simmer until there is approximately 5-6 ounces of liquid remaining.  At that point in time, strain the vegetables and shells reserving the liquid as the seafood broth.

While the broth is reducing, slice baguettes on a severe angle approximately one inch thick.  Brushing lightly with olive oil and season with salt and pepper.  Bake in the oven at 350 degrees Fahrenheit for approximately 8 minutes until lightly toasted. 

Place seasoned salmon and peeled shrimp into medium to high heat oiled pan.  Sear for three minutes on each side.  Then add shallots and wax peppers to cook for approximately one minute while stirring and then add minced garlic.  Continue to cook for another minute or so and then deglaze with white wine.  At this point, remove the salmon and set aside in the oven on the off setting until you are finished.  Add seafood broth, lemon juice, salt and pepper.  Add fresh herbs to the dish and turn heat off.  Slowly stir in cold butter allowing it to emulsify thoroughly.  Take tomatoes, season lightly with olive oil, salt and pepper and use a torch or the flame from your stovetop to char the outsides of them.  Set tomatoes into serving bowl.  Then pour the sautéed/cooked mixture upon it as well as salmon.   Garnish how one desires and serve with bread amongst your family.  Cheers!


Balance Restaurant is located at 415 Main Street in downtown Johnstown. Visit them online or on Facebook for more information.

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