Tin Cook:
I SOOOOOO appreciate this advice, and am printing out your reply for my file. Sarada's "signature" salmon dish is a mascarpone-spinach stuffed fillet with a panko crust (we usually serve it preceded by a Romaine-strawberry-Brie salad with a balsamic-poppy vinaigrette, and pair it with an haricot vert-wild mushroom saute and oven-roasted parsnips with fresh herb butter) -- I've never worked with a whole fish before, so your tips are most helpful (sounds like you're a seasoned salmon poacher!
). Any particularly good poaching mixtures you can recommend (I'm thinking garlic, splash of white wine, fennel, carrots, onion????)?
In your opinion, how many whole salmon (and how big each) should we get for a 125-person affair, given that there will be passed hors d'ouevres and other stationery options (including Polynesian chicken drumsticks with pineapple, Sweet-and-Sour Meatballs, an Asian Tapas station, a Tuscan Table, an "action" salad bar and a Mashed Potato Martini Bar?)?
THANKS AGAIN FOR YOUR HELP!!!!!
Dawn