Here is a whole salmon going into Saran Wrap before being immersed in a hot water bath. The cavity was stuffed with potatoes for it to hold its shape.
Here Chef Doug goes into the filleting and skinning technique. Some entrees kept the skin on and Doug asked that folks experiment at home to determine which they liked better.
Here is a Ceviche treatment with the salmon, served with endive.
Look how nicely this presents!
Chef Doug didn't allow any of the fish to go to waste, and parts simmered and were used to create the soup that you see below. Each bowl had added an interesting French topping of a boiled salmon creation, as well as some sesame oil and soy. Fresh herbs and chives complete the salmon soup creation.
Onto the dish topped with a red pepper and mango mixture. This was the favorite for many!
When you think - what else is there to do, Chef Doug provided another mixed vegetables and black bean combo that was as good as the previous dish!
The evening ended with the poached salmon coming back out of the hot water, going into an ice bath, and then getting unwrapped and gently skinned and plated in a large platter.
What a showy presentation. Chef Doug said that this would be start of a beautiful centerpiece. Guests could remove parts of the poached fish to go with thinly sliced bread or crackers, and you could add other items for the "oh wow" factor.
The only thing we didn't make was Salmon Sherbet...but Chef Doug said he could if you really wanted it! :) What a great class with lots of explanation about the different things you can do with salmon. Chef Doug will be joining us again in January. Come out and join us for a unique experience!
The only thing we didn't make was Salmon Sherbet...but Chef Doug said he could if you really wanted it! :) What a great class with lots of explanation about the different things you can do with salmon. Chef Doug will be joining us again in January. Come out and join us for a unique experience!
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