Deep fried salmon and lobster with horseradish sauce

• 4 -4 oz. pieces of Atlantic salmon, filet with skin removed
• 4 uncooked lobster tails, shells removed (6 oz. tails are good.)
• Japanese Panko breadcrumbs (available at oriental markets)
• Canola oil
• Salt and pepper   Dill Stock:
• 3 oz. fresh dill (ferns and stalks)
• 2 shallots, peeled
• 1/2 cup white wine
• 2 1/2 cups chicken stock

Horseradish-Dill Sauce:

• 1 cup heavy cream reduced to 3/4 cup
• Dill stock from above
• 1/4 cup butter room temperature
• 2 tbsp. flour
• 3/8 cup dill fern, finely diced
• 1/2 tsp. salt
• 1/8 tsp. cayenne pepper
• 2 tbsp. strong horseradish
• 1-2 tsp. wasabi horseradish powder mixed to a paste with 2 tsp. water (available in Oriental food markets)

Cranberry Marmalade:
 

• 1/2 orange unpeeled, washed and cut in two with seeds removed
• 1/2 cup orange juice, from another orange
• 1 1/2 tbsp. honey 1/8 tsp. cinnamon 1/16 tsp. ground cloves
• 2 cups fresh cranberries
• 1/4 cup sugar
• 1/2 cup port  

Salmon and Lobster:

Preheat frying oil to 365 degrees.

Salt and pepper salmon and lobster.

Roll fish in panko breadcrumbs.

Deep fry until salmon and lobster tails are cooked.

Dill stock:

Place all ingredients in a saucepan. Reduce liquids to measure 1 1/2 cups.

Strain and discard vegetables.

Reserve dill stock for sauce.

Horseradish-Dill Sauce:

Add together the reduced cream and the dill stock.

Simmer for 2-3 minutes.

Meanwhile, mix 2 tbsp. flour with the 1/4 cup butter to make a roux.

Mix in the roux with a whisk to the cream and dill liquids.

Continue whisking and add the salt, cayenne, horseradish and Wasabi paste.

Simmer together until a light sauce like consistency forms.

Finely fold in chopped dill. Keep warm.

Cranberry Marmalade:

Finely grind unpeeled 1/2 orange in processor.

Combine orange juice, sugar, honey, port and seasonings.

Bring mixture to the boil. Slightly reduce heat and simmer until sugar dissolves, about 5 minutes.

Add cranberries and cook until cranberries pop, 8-10 minutes or until the mass resembles hot
marmalade and slightly holds its shape.

Cool.

Assembly:

Cover center of the service plate with horseradish-dill sauce.

Place deep fried salmon and lobster tail on top of the sauce.

Garnish plate on the edges with 8 dollops of cranberry marmalade.
 
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