Need a recipe for a project

Good luck, Danielle! You are certainly prepared, and that's half the battle. Knock 'em dead!

Julie

Haven't been here in a while, missed alot, as I now see. This all sounds great! I have seen why I come here in the first place...

A few questions for all of you.

When doing the poached salmon, could you start with (roughly) half sides, head and tail (because of thickness), butterfly the two pieces, finish the stuffing...and poach, and THEN portion it? We all know that counts sometimes change at the last minute?

I have also learned the importance of knowing all the names and sizes of cuts. Still trying to remember some of them!

Thank you all for helping all of us so much!!!

[cape chef]

Hi kitchnmamma,

Welcome back.
Are you asking if you take a whole fillet and cut it in half width wise and then butterfly stuff roll and poach and then after poaching cut it to order and rewarm in court bouillon? If so yes you can do something like that just under cook the fish with your initial poach so it doesn't over cook second time around.K.M something I do on occasion which is pretty nice and similar to your question is this. I take a whole fillet of salmon skinned and pbo (pin bones out)and butterfly it cover with saran and "gently" pound it mostly toward the gill section as like you said above it is thicker.I then do the same to an equal length of halibut or black bass and pop in the fridge.in the mean time I make a light saffron flavored fennel saute and cool and I clean some leeks (white part)and thin ones and poach in seasoned water with some white vermouth.then I chill them as well but I season with S&p and drizzle a little pernod over them.Then when every thing is well chilled I lay the salmon skin side down on a large work suffice and season with kosher salt and white pepper and I then place the saffron fennel all over the salmon fillet. Then on top of that goes the halibut fillet and season again-then lay the leeks down the center of your halibut and squeeze some lemon and drizzle with a"little" butter. Then tightly roll it up like a jelly roll and re season the outer portion of the salmon.
Then lay out a large piece of saran wrap and place the whole mess on top of the saran wrap it up and twist the ends and then roll it again in a large piece of foil and let chill for at least one hour.At this time prepare your poaching liquid .Make sure it is large enough to hold your wrap.maybe a rondo or roasting pan.Then just before poaching prick a number of whole with a toothpick around the wrap and poach "not boil" figure 20/25 minutes remove gently and place on a cutting board and when you get an order use a serrated knife and slice a nice 1 inch thick portion of your roulade. I serve this with oven roasted red and yellow tomatoes and crostini.I keep a clean side towel in boiling water so after each order I wring it out and lay it over the fish this helps to keep it moist,KM you do not remove the saran or foil from the whole thing slice right through it and remove it per portion
cc

Cape chef..
You are something else..
I will reproduce this procedure on Friday.
I will line my salmon filet with spinach, onions (carmelized), garlic, leeks, shallots and fo contrast red peppers)
All this will be a very thin layer.
my question to you is tho.. do you recommend I put the whole filet in the court boullon or do I do some smaller roulades.
Like cut the big cigar in 4 to make smaller ones.
Iam going to make a Veloute sauce with part of the court bouillon, fish fume'and white wine.
Will it look funny if I put some sprigs of parsley in the sauce for some color?
That's it
Danielle
My potatoe croquettes are going to have broccoli florettes and gruyere cheese.
And Iam serving it with mustard with peppercorn melange sauce
And for my vegies Iam sauteing whole greenbeens with a carrot Julienne with some rutabaga paysanne crisps (just in some butter salt and pepper)

[cape chef]

Danielle,

Sprigs of parsley? Or chopped?
Chopped would be fine,even some fresh tarragon or chives.
For the salmon...If you could poach it whole it would be better for presantation.If you cut it ,lets say in 1/4s and then roll and wrap and twist (hey sounds like a dance)The shape will be a little pudgy (is that a word?)
or foot ball shaped, so when you slice it the diameter of the slices would be inconsistent. I would recommend if you can not do it whole to do individual portions,poach and slice on a bias.
Please touch base with us and let us know what you did.
Good luck Danielle
cc