Directions

• Pomegranate Spiced Cider JusCombine the pomegranate juice, apple cider, cinnamon stick, cloves, peppercorns, and orange zest in a pot and reduce over medium-low heat to 1/2 cup.
• Pour the mixture through a fine-mesh strainer, discard the spices and zest, and return the reduced cider to the pot.
• Add the butter and heavy cream, whisking to combine. Add salt to taste. Using a hand-held immersion blender, blend until light and foamy. Cover to keep warm; set aside.
• Sunchoke PureePre-heat oven to 220°F. Bring a large pot of salted water to a boil, then add the sunchokes and cook until fork tender. Drain the sunchokes and transfer them to a baking sheet. Place in the warm oven and allow to dry.
• Meanwhile, in a small saucepan, bring butter and heavy cream to a simmer over medium-low heat.
• Transfer the dried sunchokes and crème fraîche to the bowl of a food processor.
• With the machine running, add the hot butter and cream mixture. Continue mixing until the puree is smooth and creamy. Season to taste with salt and pepper.
• Brussels SproutsOver medium heat, cook butter until it begins to brown. Add Brussels sprouts and almonds.
• Cook until heated through. Season with salt and pepper.
• Olive Oil Poached SalmonUsing a large Dutch oven or stockpot over low heat, add olive oil and heat to 160° F. Add the rosemary, thyme, and kosher salt.
• Carefully place the fillets into the hot oil. Make sure the oil completely covers the fillets, adding more oil if needed. Slowly poach until the center of each fillet reaches 115° F (about 12 to 15 minutes).
• Gently remove the fillets and season each portion with fleur de sel or another high quality sea salt.
• Place a portion of the sunchoke puree in the center of each plate, making a well with the back of a spoon. Spoon the Brussels sprouts mixture into the well and place a salmon fillet on top.
• Re-froth the pomegranate spiced cider jus and skim the foam from the top. Spoon the foam around the plate. Garnish with fresh pomegranate seeds.