Glazed Poached Salmon

Ingredients:
1  3- to 3-1/2-pound fresh or frozen dressed salmon, with or without head
2  cups water
1/2   of a lemon, sliced
1  tablespoon instant chicken bouillon granules
2   bay leaves
1/2  teaspoon salt
1  medium onion, sliced
2  medium carrots, sliced (1 cup)
2  stalks celery, sliced (2/3 cup)
1/4  teaspoon whole black peppers
1  recipe Quick Hollandaise Sauce (see recipe below)
1  envelope unflavored gelatin
1  tablespoon lemon juice
1  medium cucumber
1  pitted  ripe olive (optional) 
Fresh dill or parsley 
Lemon slices
 
Directions :
1. Thaw fish, if frozen; rinse and pat dry with paper towels. Weight salmon. Wrap in cheesecloth. Set aside. Remove the rack from a large poaching pan. Add water, 1/2 of a sliced lemon, bouillon granules, bay leaves, and salt to the pan. Bring to boiling. 
2. Place wrapped fish on the rack of the poaching pan; carefully lower rack into the pan. Place onion, carrots, and celery around fish. Add additional water to half-cover fish. Return to boiling. Reduce heat, then simmer, covered until fish flakes easily with a fork. Allow 6 to 9 minutes for each 1/2 pound of fish. Remove fish, reserving broth; cool fish just until cool enough to handle. Do not chill. 
3. Strain reserved poaching broth through a sieve lined with cheesecloth, reserving 4 cups. In a 1-1/2-quart saucepan bring reserved broth and peppers to boiling. Boil, uncovered, about 25 minutes or until broth is reduced to 2 cups. Cool. Remove peppers; set broth aside. 
4. Remove cheesecloth from fish. Using a sharp knife, carefully peel back and discard skin, except for area around head, if present, and tail. Repeat on the other side. Remove fins. Using a narrow spatula, scrape off dark-colored meat. If head is attached, remove eye. Transfer fish to a large serving tray or platter. Cover and chill thoroughly. 
5. Meanwhile, prepare Quick Hollandaise Sauce (see recipe below). Chill. For aspic, soften gelatin in the reduced broth for 5 minutes. Stir over low heat until gelatin dissolves. Stir in lemon juice. Chill until syrupy. 
6. For fish scales, thinly slice unpeeled cucumber. Place on fish. If head is attached, dip olive in aspic, then place in eye socket. 
7. To glaze fish, spoon a little aspic along the mid-line of the fish, letting it flow downward to coat fish. Chill fish for 15 to 20 minutes or until glaze is set. (Aspic in the saucepan should remain syrupy. If it is too thick, heat briefly over low heat. If it is too thin, place the pan in an ice bath until syrupy.) Repeat coating with aspic and chilling until fish has a smooth, even glaze. Before the final glazing with aspic, arrange fresh dill or parsley along the mid-line of fish from head to tail. Pour remaining aspic into a shallow pan. Chill until set. 
8. To prepare lemon cones, make a cut from the center to the edge of each lemon slice. Overlap ends of each slice to form a cone. Pipe a little of the Quick Hollandaise Sauce into each cone. (If necessary, soften sauce at room temperature before piping.) Place lemon cones around fish; garnish cones with additional dill or parsley. Dice aspic in the pan; spoon around fish on serving tray. Serve remaining sauce with fish. Makes 18 appetizer servings. 
Quick Hollandaise Sauce: Place 6 egg yolks in a blender container. Cover and blend about 5 seconds or until mixed. In a medium saucepan heat 1 cup butter or margarine, 1 teaspoon finely shredded lemon peel, 2 tablespoons lemon juice, and a dash white pepper until butter is melted and almost boiling. With blender running at high speed and lid ajar, slowly pour in butter mixture. Blend about 30 seconds or until thick and fluffy. Serve immediately. (To reheat, place sauce in a small saucepan over very low heat. Heat, stirring constantly, until warm. If sauce is too thick, stir in 1 teaspoon to 1 tablespoon water.) Makes 1 1/3 cup. 
 
Nutrition facts per serving:
calories: 207
total fat: 15g
saturated fat: 8g
monounsaturated fat: 4g
polyunsaturated fat: 2g
cholesterol: 139mg
sodium: 231mg
carbohydrate: 1g
total sugar: 0g
fiber: 0g
protein: 17g
vitamin C: 5%
calcium: 3%
iron: 5%

Acerca de Fiorella Parodi Solari

Peruvian Realtor, officially registered in the Ministerio de Vivienda under the code: Pn-1160, continuosly working in the area, offering my advice and consultation, in order to create among clients and me a straight and efficient communication channel. Preferably under order. Live and know perfectly Lima and Perú. This is essential to build good relations among buyers and sellers. Specially when talking about Investment in a foreign Country. As Graphic Designer, and web developer, Im always seaching new methods to engage people and their lifes with Technology, Have and write several Blogs. Work as advisor in these matter. My passion is to discover new tendencies and ways to use marketing and technology. As Photographer, Im always covering life as I see... I love Green Areas, iTweet, ifb, iApple, iLove technology, i Pretend to Save the rainforest to. In Facebook, My sister and I run a Cause: to wich anyone may join for free: "Salvemos la Selva Amazonica, Saving the Amazonas Rainforest" If you are interested in helping US. to Save some green part of the Planet, Join the Cause! And if you want to help us, partnering to work and make it happen, write me. To contact me: Via email or IM- also via Facetime. Its the better way to reach me. I´ll write back for sure! Fiorella Parodi Solari fps / Concept
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