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C'est magnifique! Try this Alsatian cuisine

Gabriel Kreuther, executive chef of The Modern restaurant in New York City, shares recipes for a German-French fused meal.
/ Source: TODAY

Start with hearty German food, blend in a bit of French flair and flavor, and you have the perfect recipe for Alsatian cuisine. Gabriel Kreuther, executive chef of The Modern, a highly acclaimed restaurant located in the Museum of Modern Art in New York City, was invited on the “Today” show to share the cuisine. Here are the recipes:Olive Oil Poached Salmon with Horseradish Broth and Root Vegetable JulienneServes 4Ingredients for the vegetable
2 leeks (remove greens, white parts only, julienned, cut into matchsticks & washed to remove grit)1 medium carrot (washed, peeled & julienned)1 bulb fennel (thinly sliced on the Japanese Mandoline crosswise)2 tablespoons olive oil2 tablespoons Dijon mustardSalt and pepper to taste
Procedure for preparing the vegetables
Bring water to a boil in a pot and blanch each vegetable separately in the water for 1 minute, then drain and shock in anice bath to keep vegetables crunchy and to stop the cooking process. Set aside.Ingredients for the horseradish broth1 pound of fresh horseradish (wash, peeled & grated on a fine box grater or micro grater)1/2 quart waterSalt and pepper to taste
Procedure for making the horseradish broth
Bring the water to a boil and season with salt and pepper to taste.Line a strainer with a coffee filter, add the horseradish and pour the water through. Use this broth immediately or cool down for later use.Note: When reheating the horseradish broth, do not bring to a boil. Simply place broth into a pot and heat until warm, as boiling will cause it to taste bitter.Ingredients for the poached salmon4 pieces salmon, 4 to 5 ounces eachAbout 2 quarts extra virgin olive oil (enough to submerge salmon in a pot to poach)2 teaspoons Fleur de Sel (sea salt)Black pepper (freshly cracked)

Procedure for making the poached salmon
Fill a medium-sized saucepan with olive oil and place a small metal rack on the bottom of the saucepan. Place over medium high heat, place a thermometer in the saucepan and bring it to the temperature of 170 degrees.

Place the salmon into the hot oil and make sure that the salmon is submerged into the oil. Allow the salmon to cook for about 8 to 10 minutes, depending on the size.

Remove the salmon and place onto paper towels to blot oil. Keep warm and set aside.Assembly
Heat a sauté pan over medium high heat, add 2 tablespoons of oil and all the vegetables, season with salt and pepper to taste and heat vegetables for about 2 minutes. Remove from heat and stir in the Dijon mustard. Keep warm and set aside.

In a warm shallow soup dish, divide the vegetables into the 4 plates. Place the salmon on top and pour the horseradish broth around. Garnish with fresh cracked black pepper and sprinkle with Fleur de Sel to taste. Serve immediately.

Grilled Shrimp with Green Cabbage and Gruyere
Serves 4

1 large head of green cabbage (thinly sliced on a mandoline)1 small red onion (thinly sliced on a mandoline)1 pound Gruyere cheese (grated)2/3 cups extra virgin olive oil3/4 cup Champagne vinegarSalt and pepper to taste24 pieces of Mexican white shrimp (16/20 in size; shelled, deveined, seasoned with salt and pepper and tossed with 2 tablespoons extra virgin olive oil)2 ounces fresh mint (chiffonade, cut into thin strips)2 ounces micro amaranth

Preparing the salad
In a mixing bowl, combine the cabbage with the red onions, cheese, oil, vinegar, salt and pepper to taste. Toss well and set aside, allowing the cabbage to wilt.

Preparing the shrimp
Place a cast iron grill on medium high heat. Brush the pan with olive oil and grill the shrimp for about 1 minute on each side or until shrimp is no longer translucent and firm to the touch. Keep warm and set aside.

Plating the dish
Place a mound of the salad in the center of the plate. Place 6 shrimps around the salad by crossing the shrimps in an “X” configuration so that there are three sets of shrimps around the salad. Garnish the salad with some mint and amaranth. Serve immediately.