I'm looking for a good way to cook salmon on croute for 300 people in the rational oven for a banquets function.
I used to serve the salmon on the cedar board at 115 F .
Any suggestion is welcome
There's a Russian dish called Koulibiaca...(pardon the spelling)
It has seasoned rice, hard cooked egg and a binder sandwiched between to sides of salmon filets, skinned and pin boned.
A pastry like Pate Brisee but not puff pastry is wrapped around this and egg washed then baked.
We figured up to 25 orders from one piece. The sides were large.
You'd need 12 -15 of these depending on their size to accommodate 300.