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 In the growing restaurant scene of Atlanta, Georgia, Lobby at TWELVE provides a high energy casual dinning experience. Executive Chef Nick Oltarsh presents American brasserie fare through intriguing dishes such as "Seared Salmon with lentils and beets" which accents salmon with hearty lentils, roasted beats and a wonderful Tomato Beurre Blanc sauce. As Chef Oltarsh says "this is a simple and elegant dish, the sweetness of the beets and baby herbs complements the mild creamy flavor of the salmon". Sounds delicious doesn't it?
Seared Salmon with lentils and beetsLobby at Twelve, Chef Nick Oltarsh Serves 4 Lentils
- 1 1/2 cup Beluga lentils
- 1/2 cup chicken stock
- 1 cup combined diced onion, carrot and celery
- 1 garlic clove, smashed
- 1 sprig thyme
Rinse lentils. Place all ingredients in pot and add enough water to cover mixture. Bring all of the ingredients to a boil. Simmer gently for 10-15 minutes or until tender. Remove thyme sprig. Put aside and cool in the cooking liquid.
Tomato Beurre Blanc
- 1 small red onion, diced
- 1 clove garlic minced
- 1/2 cup white wine
- 1 1/2 cups chicken stock
- 1 tablespoon tomato paste
- 1/3 lbs. butter, cubed and kept cold
Sautee onions, garlic and white wine, until reduced by 75%. Add chicken stock and tomato paste and reduce by 25%. Pass through a chinois (optional). Put back in the pan and over low heat whisk in the butter, one cube at a time.
Roasted beets
- 1 large red beet
- 1 tablespoon water
- 2 tablespoons blend oil
- Extra virgin olive oil to toss with the beets
Preheat oven to 350F. Toss beet with oil and 1 tablespoon water. Cook on a sheet tray 30 minutes or until tender. Peel beet while it is still warm (they are easier to peel), and dice it. Season to taste with olive oil, salt and pepper.
Seared Salmon
- (4) 8 oz portions of salmon
- Oil to cook the salmon
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh herbs, like chervil and Italian parsley
Drain the lentils of their cooking liquid reserving enough to moisten them while they reheat. Reheat in a small sauté pan with the butter. Season with salt and pepper. Cook 4 portions of salmon either on the grill or in a sauté pan. Cook 3-4 minutes on each side for medium rare. Platting Divide the lentils among 4 plates. Place the cooked salmon on top of lentils. Divide the diced seasoned beets among the 4 plates. Sauce all 4 plates of salmon with the Tomato Beurre Blanc. Garnish with fresh, green herbs, chopped.
About Lobby at TWELVE  Lobby at TWELVE is a vibrant, casual restaurant, serving American brasserie fare with a contemporary twist. Situated on the ground floor of TWELVE Hotel and Residence, Lobby at TWELVE entices you through its doors with irresistible aromas and a sleek, modern environment that includes a dramatic open kitchen, two dining rooms and the newly opened The Cellar, Lobby's luxurious private dining room. The Cellar provides a dramatic backdrop to any occasion, from cocktail parties to private dinners to business meetings, with its towering wine racks on the walls, mahogany-toned woods and recessed lighting.
Lobby at TWELVE 361 17th Street Atlanta, GA 30363 404-961-7370 Reservations can be made on-line.
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