Need a recipe for a project

[Dlee]

Shroomgirl,


I was thinking the same about the colour.


D,

A suggestion to colour your plate is, use two more diffrent colour vegs. with the rutabagas (Paysanne is a large dice, about 3/4" or so. As greg says.) Then use a sprig of herb (that you used in your poaching liquid) to garnish the plate.

D.Lee

[Greg]

Once you figure out exactly how you are going to prepare everything, draw out a diagram of your presentation. It's a pretty common thing to do for plated banquets.

I'd definitely go with Dlee's sprig of fresh herb garnish; simple, quick and it looks great. A sprinkle of red pepper brunoise on the border of the plate would work well in addition.

[shroomgirl]

If you can add other roots to your rutabeggas, consider parsnips, carrots and beets....as a rule of thumb I garnish with items in the dish...ie If you use lemon in your fish I'd have a slice as garnish, whatever herbs you use for your veg and /or fish I'd save some sprigs of that too.

If you can clarify butter before hand that's a wonderful way to saute your roots.

Well my friends I love this brainstorming session..
Please keep your ideas coming..
Yes color is definately a concern of mine.
Chef Ron does not want any garnish..
I will have points deducted.
He needs to see the method and I have to feed 20 people.
I will use the spinach in my salmon for some color.
I will have to add something green in my rutabagas or something. Fresh parsley and caramelized onions.
I love the stuffed grilled tomato idea.
A neutral dish to accomodate the rich salmon and potato croquettes with the mustard sauce and the Veloute'.
Can I serve a light mustard sauce with Salmon?
I can just have one sauce and have it accomodate everything.aaaaaaaaah
Iam using the usual court bouillon with white wine and onions etc.
Then I need a recipe for potato croquettes.
I usually make them from memory.
I have helpers now so I need to write it out point by point.
Anyone have a good recipe' for about 20 people?
I will do the butterflied salmon.
How many ounces would you suggest the portions are?
Stuff them with spinach shrimp or scallops and salt and pepper.

Iam having to serve the veloute' with that.
I didn't know I could use the bouillon as a base for my veloute'.

Potato croquettes with gruyere cheese and a mustard sauce and Rutabagas with something colored.
cholesterol city
Is this a trip?
thanks guys and gals.
Help me get this thing in perspective this week Iam up Feb 2nd.

Danielle


[This message has been edited by chefteldanielle (edited 01-21-2001).]

[This message has been edited by chefteldanielle (edited 01-21-2001).]

[layjo]

I belive one thing to keep in mind is you really want to keep away from repeating flavors in a dish in some instances it works, but you really want to express variety in a dish you are serving.

As for the rutabega, I also like to add other root vegetables and you could even incorparate some beet greens, or chard and sweet red peppers diced in the same style of cut to give color. Good Luck!

[This message has been edited by layjo (edited 01-22-2001).]

Well tonight I tried my recipe...
I made a court bouillon with lemon, garlic onions, celery, wine, carrots salt and pepper and water ofcourse
I blanched the rutabaga paysanne, made a medium dice carrot and shocked it. Then I sauteed onions with garlic.
I cut the salmon in mini filets.
deveined shrimp added salt and pepper a little red pepper and cilantro, cleaned the fresh spinach, then I did what you told me to do. Butterflied the fish and flattened it out a bit with the saranwrap and the meat tenderizer.
layered all the stuff on put some pepper on and wrapped it in the plastic wrap.
toothpicked it and placed it in the courtbouillon.
I made a veloute' from the leftover bouillon and let the salmon rest.
meanwhile I made the veggies by sauteing them in some olive oil and some fresh garlic salt and pepper to taste and put in some fresh parsley and voila'
Well the veggies were surprisingly awesome.
The salmon sucked to me.
What should the consistency be for the poached salmon.
How long do I simmer it?
It was kind of bland it needs something.
Ok guys..
I thought I make it before the big day next week.
It was a pretty blunder.
And my helpers are soso
Thanks
danielle

[layjo]

Im thinking that your court boullion did introuduce the flavor you were hoping for because the salmon was wrapped in plastic, thus blocking the infusion of flavor, but then again you have to be able to hold the roulade together some way. If you have some, maybe you hold it together with cheese cloth where the flavor can flow. What was your stuffing like, were the ingredients chopped up, or did you make a mouse. I think with a mouse you would be able to introduce more flavor and hold the shape. And about the cooking time you want to cook it gently, just below a simmer it all depends on the thickness of the roulade. I would want to get it to where it's just barely cooked through and letting it set a while helps to keep it's shape. What does everyone else think?

[shroomgirl]

I don't want to sound stupid but did you add fish bones/ shrimp shells to your Court Bouillon?????

Instead of cilantro try Italian parsley, dillweed and tarragon,go with fresh garlic and use some good salt...fleur d sel or gris.
Lemon zest added to the mousse...

Yes I will definately use cheescloth for the project.
I will slice the filets thinner and will not use cilantro.
I will use Italian parsley in my courtbouillon.
No no fishbones in the liquid either.
Aha.. I learned the proper poaching method today..
That is NOT what I did at home last night.
I lierally boiled the fish..
My family said they loved it.
We are talking the geriatric crowd...
tastebuds are kind of old and not working right..
DO YOU FEEL MY FRUSTRATION?
Today was not a good day.
Not only did the salmon whip me last night, the potato kicked my you now what..
Brunoise, big dice. AAAAAH
I definately see where I made the mistakes..
Thanks shroom for your magnificent ideas.
Danielle

Danielle:

How does it feel to be sucked by a salmon? I hate to even think about it.

[Nick.Shu]

if you are going to use a stock to poach, make it before hand.

Depends also if your going to shallow or deep poach.

Also if you are going to poach white fleshed fish, i would steer clear of carrot or anything with betacarotene to prevent the flesh going yellow/orange

[shroomgirl]

Your welcome~ I feel for you.
Break it down on paper so it won't stress you as much. i have a running list when I cook and when I'm doing numerous things I just start xing them off as I go through.
I did rutabeggas and beets last night. I roasted the large dice with olive oil and salt....yummmmm.....the beets bleed ok for me not for your presentation.
Good luck. Hollar if you need more input.

There is a part of me that want to yell "I'm really sick of salmom" but it is a good fish and for catering purposes there is no better.

Forget all the stuff like cilantro, etc., and go with the winners. Grilled with smoked flavor, dillweed, etc. These are the classics for a reason. They are good!!

Cape chef is great resource. My hero! Learn from his postings about method and learn the classics. Then if you waant to experimeent you are on firm ground.

i don't want to seem stupid, but did anyone tell this girl how important it is to properly POACH the fish? poaching and boiling are not the same. danielle, consult your text for proper poaching temps (i'm thinking 170°-180° but i usually go by sight...it should just be barely simmering...only a few bubbles) this makes all the difference.

also...how familiar are you guys with poaching fish in oil instead of liquid? i've done a slow olive oil poach of sturgeon, hamachi, and swordfish and it's a really nice technique for these "meatier" fish. very flavorful and tender.

------------------
eddie

Eddie, FYI
Positive reinforcement and kindness help young students learn the techniques properly.
Everyone else,
Iam now fully aware of the proper technique. 160 to 165 degrees.
The menu is already done.
Iam on next Friday.
Wish me luck
Danielle