Feedback Please Advice for preparation / sauces

Daval · #1 09-29-2009, 09:22 AM

Hi Folks,

I am a part time caterer who has been doing events for the last year for friends, family and referrals.

My next event coming up is a birthday for about 40 people. They have asked for Pork Tenderloin and Salmon as well as a couple of sides.

Normally with my pork tenderloin I make a mushroom cream sauce that goes really nice with the grill tenderloin (I grill it on the bbq and then finish in oven).

Now with the salmon I'm not really sure what to do....

Looking for advice for sauces / preperations that will balance each other...

Dave

ED BUCHANAN · #2 09-29-2009, 11:56 AM

Quote:

Originally Posted by Daval

Hi Folks,

I am a part time caterer who has been doing events for the last year for friends, family and referrals.

My next event coming up is a birthday for about 40 people. They have asked for Pork Tenderloin and Salmon as well as a couple of sides.

Normally with my pork tenderloin I make a mushroom cream sauce that goes really nice with the grill tenderloin (I grill it on the bbq and then finish in oven).

Now with the salmon I'm not really sure what to do....

Looking for advice for sauces / preperations that will balance each other...

Dave

I would say dill but you already have a creamy sauce. Why not a mango and pineapple salsa (salsa tropical) color is there and goes well with salmon

shroomgirl · #3 09-29-2009, 11:10 PM

Easy would be to serve it cold poached, cucumber dill sauce or romesco

If it's buffet with both entree options I'd go that route.

Hot, similar to the pork.....sear off on stove then finish in oven. Romesco sauce works or I like pesto with salmon

nichole · #4 09-30-2009, 08:04 AM

What about tequila sauce

... And also you can use mustard sauce, or herb sauce if you like. Seems good for me, anyway what party is it? children's party?

nichole

ED BUCHANAN · #5 09-30-2009, 08:10 AM

Quote:

Originally Posted by nichole

What about tequila sauce

... And also you can use mustard sauce, or herb sauce if you like. Seems good for me, anyway what party is it? children's party?

nichole

What is your idea of a tequila sauce?

shroomgirl · #6 09-30-2009, 09:27 AM

going back years, fruit salsa, fennel yogurt sauce, sauce verte

ChefRay · #7 09-30-2009, 09:36 AM

Quote:

Originally Posted by ED BUCHANAN

I would say dill but you already have a creamy sauce. Why not a mango and pineapple salsa (salsa tropical) color is there and goes well with salmon

I was thinking of a citrus chutney. Orange, lemon, lime, with a little chili and oil roasted for a short while to caramelize everything and then a lemon/basil garnish to add some nice color.

The mango pineapple salsa is great idea also. The colors would be more vibrant and would present well too. Maybe serve it with a young balsamic rosemary drizzle to offset some of the sweetness.

Great! Now I've gone and made myself hungry.

Edit to add:

You could also serve it pepper blackened with fresh cut limes. That would be very simple and delicious. It depends on the client, however. If they don't like spicy, don't blacken.

shroomgirl · #8 09-30-2009, 10:27 AM

I've had a green olive lemon chunky garnish on fish recently that was outstanding. the chef would DIE if he read that description.

ChefRay · #9 09-30-2009, 10:48 AM

Quote:

Originally Posted by shroomgirl

I've had a green olive lemon chunky garnish on fish recently that was outstanding. the chef would DIE if he read that description.

If he asks, you were describing a rough diced green olive and lemon garnish in layman's terms.

ED BUCHANAN · #10 09-30-2009, 01:10 PM

Quote:

Originally Posted by ChefRay

I was thinking of a citrus chutney. Orange, lemon, lime, with a little chili and oil roasted for a short while to caramelize everything and then a lemon/basil garnish to add some nice color.

The mango pineapple salsa is great idea also. The colors would be more vibrant and would present well too. Maybe serve it with a young balsamic rosemary drizzle to offset some of the sweetness.

Great! Now I've gone and made myself hungry.

Edit to add:

You could also serve it pepper blackened with fresh cut limes. That would be very simple and delicious. It depends on the client, however. If they don't like spicy, don't blacken.

My mango salsa has diced red pepper and red onion, touch garlic, calantro

I would put fish on white plate over poached lime showing a bit for color, salsa on both sides of plate, not over fish, sprinkle of garlic chives and toasted sunflower seeds

ChefRay · #11 09-30-2009, 03:49 PM

Quote:

Originally Posted by ED BUCHANAN

My mango salsa has diced red pepper and red onion, touch garlic, calantro

I would put fish on white plate over poached lime showing a bit for color, salsa on both sides of plate, not over fish, sprinkle of garlic chives and toasted sunflower seeds

Great! Now you've gone and made me hungry.

That sounds awesome. I wouldn't have thought of the cilantro but, now that I've heard it, it does sound absolutely drool inducing.

ChefBillyB · #12 09-30-2009, 04:24 PM

Do a Blackened Salmon, you already have a cream sauce for the tenderloin. or even serve it on a small cedar plank.....just don't over cook it, no sauce to cover up mistakes....Bill

shroomgirl · #13 09-30-2009, 04:50 PM

blackened does not go over well in this area.....not sure where you are at, but it's important to know your demographics' eating preferences.

If you have one entree cold, you are ahead of the game....especially part time catering newby. Two hot entrees with potential of hot sides.....+ you never mentioned other staff.

ChefBillyB · #14 09-30-2009, 07:41 PM

Hey Shroomgirl, are we talking about your area or the posters area. And who cares if Blackened doesn't go over well in your area, its not your post.............And what the heck do you know about the demographics of her area... That was a bit rude....Bill

Daval · #15 10-01-2009, 12:52 PM

Thanks for the great ideas folks. I'm liking the Mango/Pineapple Salsa idea as well as the Romesco sauce.

The event is a 60th birthday party so the people attending will likely be about +/- 10 years of that age. I don't think Blackened will go over with them... I am located in Toronto, Canada.

I have done a very nice wine poached salmon with a scallion mayonaisse....It would certainly be easier if I could do one cold.

They were talking about either roasted or garlic mashed potatoes although I think a nice rice or couscous will go nicer with this meal.... French green beans with roasted cherry tomatoes is the other side. I figure I can make those in advance and just reheat prior to serving in the oven.....

I figure I'll grill the salmon and the pork and finish both in the oven if they want hot. I figure I would do the salmon on a rack with skin side up and present that way as well...

Hows my plan sound? I'm loving the feedback - Thanks again!

Dave