Stock Hill’s executive chef, Joe West dishes up some delicious Ora King Salmon.
Yield: For 4
For The Salmon
- 4 - 7oz portions of Salmon
- 3 oz Vegetable Oil
- 1 TBS Butter
- TT Kosher Salt
Season the salmon right before cooking with kosher salt. Over medium high heat, place the salmon on a saute pan with the oil. Turn the heat down to Medium and cook the salmon on one side for 6 minutes. Once a crust forms on the salmon, flip over and add butter. Turn the heat back up to Medium high heat and baste the salmon with the butter and oil in the pan.
For The Socca Crepe
- 3 C AP Flour
- 1 C Chickpea Flour
- 1 qt Milk
- 3 TBS Olive Oil
- 1 TBS Chives
- 2 tsp Kosher Salt
Mix the the flours into the milk, olive oil, chives, and salt in a mixing bowl with a whisk. Make sure there are no lumps. Wait for 1 hour to let chives infuse the flavor into the batter. Over medium high heat, with a tablespoon of vegetable oil, pour an ounce of batter into the hot pan. Caramelize on one side and flip over to crisp both sides.
Bring your mom to their Mother’s Day Brunch Buffet!
Date: Sunday, May 14
Location: Stock Hill, 4800 Main Street, Kansas City MO 64112
Time: 9:30 a.m. - 3:30 p.m.
Cost: $45 adult/$15 kids
