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    Monday, May 02, 2011

    Fresh Salmon - Three Ways

    Easter 2011 and Easter means long weekend on the boat. The lateness of Easter this year, meant the weather was a little inclement, but nice to be out on the water.
    I was lucky enough to manage to get a side of Salmon for $24. Salmon is a great fish to take on the boat. It's oiliness means the "Keeping Power" is superior to white fish.
    I spread through 3 different meals and I have to share.
    Got first idea from Chef Michael Smith
    I didn't have any horseradish so I used Wasabi which worked.
    And Braised leeks as an accompaniment
    Potato Encrusted Salmon

    The Salmon

    * 2 russet Potatoes baked and chilled
    * 2 tablespoons Horseradish
    * 2 tablespoons Oil
    * Salt & Pepper
    * 4 Fillets Salmon 6 ounces each

    The Pickle Sauce

    * 2 dill Pickles chopped
    * 1 small bunch of Dill chopped
    * 1 green onion chopped
    * 1 tablespoon Mustard
    * ½ cup mayonnaise
    * Juice of half a Lemon
    * Salt & Pepper

    The Salmon

    1. Preheat oven to 190C
    2. Grate potatoes through the large holes of a box grater into a medium sized bowl.
    3. Stir in horseradish, oil and salt and pepper mixing well.
    4. Pat crust onto top surface of filets and place in a baking pan or on a baking sheet.

    5. Bake until salmon is cooked through and the crust is golden and crispy, about 15 minutes.

    The Pickle Sauce

    1. Place all ingredients into a bowl and mix well.
    2. Serve with salmon
    I just served with a wedge of lemon but the pickle sauce would be excellent.

    Salmon Number Two
    I have always loved rice bakes and this has some excellent flavours
    Lovely winey leeks and carrots mixed with salmon
    If you want to be gluten free use rice flour or cornflour to thicken the sauce.

    Salmon and Rice Bake
    1 piece of Salmon Skin on
    200 gms per person

    Season and oil salmon skin on
    Into hot pan presentation side down
    Sear about 2 minutes
    Turn over cook about 1 minute
    Add 150 mls white wine
    Let it bubble up
    Cook about 2 minutes
    Turn heat off and cover
    Cool in pan

    Remove salmon and flake

    Add 2 tbs butter to the liquor
    Add 1 leek chopped
    1 carrot peeled and grated
    Season with sea salt and freshly ground black pepper
    Plus 1 tablespoon dried tarragon 
    or fresh is best if you have it

    Sauté till soft
    Good slosh wine let wine evaporate
    Add 2 tbs flour
    Cook about 3 minutes gently
    Add 1 cup milk let thicken you may need a bit more milk
    Taste and adjust seasoning if necessary

    Take a pot of boiling salted water
    Add 1 cup rice
    Cook about 5 minutes
    Drain it should be separate grains
    Don't over cook as it it has more to go in the oven

    Pre heat oven to 180C
    Grease a souffle dish with butter (or oil)

    Now time to assemble
    Spoon 1/3 of the sauce over the bottom of the dish
    Cover with half of the salmon
    Then half of the rice

    The top off with the remainder of the sauce
    Bake about 30 minutes or till golden brown and bubbling

    Now Salmon Number Three
    I remember I first made this dish about 1972. Unless you went Salmon fishing, the only Salmon available was canned Salmon
    Boy, what a difference a few decades make.
    We now have at our fingertips beautiful fresh Salmon
    So I used a recipe from Delia Smith for this superb Fish Pie
    Russian Coulibiac
    A wonderful fish pie, full of Salmon, Rice, Mushroom and Hard Boiled Eggs, all encased in golden pastry.
    I made my pastry from the Edmonds Cook Book which I don't have on hand at the moment.
    It was very good, not quite like the bought Flaky Pastry, but a lovely dough to handle.
    I will find the recipe and remake it and post it another day. handy to have when you are not close to shops.

    200 gms of Salmon Skin on
    Season and oil salmon skin on
    Into hot pan, presentation side down
    Sear about 2 minutes
    Turn over cook about 1 minute
    Add 150 mls white wine
    Let it bubble up
    Cook about 2 minutes
    Turn heat off and cover
    Cool in pan
    Remove salmon and flake

    1 packet Flaky Puff Pastry

    75 gms butter
    75 gms white Basmati rice
    225 mls fish or chicken stock
    1 medium onion finely chopped
    110 gms button mushrooms finely chopped
    1 level tablespoon fresh dill (I used tarragon)
    1 tablespoon lemon zest
    2 tablespoons lemon juice

    2 large eggs hard boiled and chopped
    1 1/2 level tablespoons parsley chopped finely
    Sea salt and Freshly ground black pepper

    Egg Wash
    1 egg beaten with 1 tablespoon water

    Melt 25 gms butter in a pan
    Add rice
    Add stock, season
    Bring to boil
    Stir cover and simmer on low heat about 10 minutes

    Remove cover and
    Meanwhile in another pan add the rest of the butter
    Add onion and sweat till soft about 10 minutes
    Add the mushrooms and half the dill
    Carry on cooking gently another 5 minutes
    Stir in lemon zest, juice and S & P
    Add to rice mixture

    Mix Salmon, Eggs and Parsley together
    Taste and season well with S & P

    Now, assembly.
    Cut pastry in half
    Roll out one half, into a rectangle
    Lay half of the rice mixture
    Leave a border free and brush with egg wash
    Cover the rice with the Salmon and egg mix
    Top with remaining rice and form into a loaf shape
    Roll out the other half of pastry and place over the top
    Crimp and roll edges
    Slash the top and brush with egg wash
    Leave to rest while the oven heats
    Pre-heat to 220C
    Bake should take about 20-25 minutes
    Cut off a big fat slice and serve with either, homemade ketchup or try this sauce from Delia
    Foaming Hollandaise Click here
    Look at those layers. Mouthwatering.

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