Selasa, 25 Januari 2011

PACIFIC SALMON APPETIZER

PACIFIC SALMON IN MODERN ART TOUCH
INGREDIENT.
YEILD 100PORTION

FOR MARINATED SALMON

SALMON FRESH-10LB
CRUSHED BLACK PEPPER-1/4CUP
 DIJON MUSTARD PASTE-1/CUP
CORRIENDER SEED(ROASTED,CRUSHED)-1/2 CUP
SALT-TOTASTE
PICKLED CUCUMBER (FOR GARNISH)
      CHIVE BATON-1/4PKT
      CUCUMER FRESH (SLICED VERY FINE IN MACHINE) –4EA
      PICKLING JUICE-1CUP

FOR SALMON PAVE

         SMOKED SALMON-8LB
      BUTTER SOLID1LB
CREAM CHEESE2LB
LEMON RIND2TBSP
LIME RIND-1TBSP
DILL LEAVES CHOPPED-2TBSP
ALFAFA SPROUTS ( FOR GARNISH )-1PKT

FOR SALMON RILLETTES

SALMON CHUNKS FREH(TRIMMINGS CAN BE USED FOR THIS)-10LB
POTATO FRESH(CUT INTO SMALL DICES)-15LB
BUTTER-2LB
FISH STOCK-4GALLON
OLIVE OIL-2CUP
CHOPPED CHIVES-1/4CUP
CHOPPED DILL-2TBSP
CHOPPED SHALLOTS
SALT PEPPER-TO TASTE
OREGANO SPRIG (FOR GARNISH)
MELBA TOAST-100EA
FOR DRESSING.
RED WINE REDUCTION-1CUP
HONEY MUSTARD  DRESSING-1CUP

PROCEDURE

FOR MARINATED SALMON

TAKE THE HEAD PART OF THE SALMON FILLET AND RUB IT WITH ALL THE MARINADE.COOK IT TO MEDIUM IN A FLAT TOP.FREEZE IT. SLICE 1OZ SLICES (WHEN ITS FRROZEN)

FOR SALMON RILLETTE

POUR IN THE BUTTER INTO THE FISH STOCK. SEASON THE STOCK. COOK THE POTATO IN THE STOCK AND TAKE IT OUT AND CHILL. COOK THE SALMON CHUNKS( TRIMMING FROM THE MARINATED SALMON CAN BE USED UP HERE.) IN THE STOCK. REMOVE AND CHILL.
PLACE THE STOCK IN THE FREEZER . ONCE THE BUTTER SOLIDIFIES , TAKE IT OUT FROM THE STOCK AND WHIP IT WITH SOME SEASONNING.
MIX  THE SALMON, THE POTATO AND REST ALL THE HERBS.PLACE IT IN A RING MOULD AND SHAPE IT TO A BARREL SHAPE(1INCH DIAMETER MOULD).
FOR SALMON PAVE.
WHIP THE BUTTER AND THE CREAM CHEESE. ADD ALL THE HERBSAND REST OF THE INGREDIENT.
LINE SHEET PAN WITH PLASTC FILM AND ARRANGE SMOKED SALMON SLICES NEATLY.SPREAD A THIN LAYER OF THE CREAM CHEESE MIXTURE EVENLY.REPEAT THE PROCESS FIVE TIMES, MAKING SURE THE HEIGHT DOES NOT EXCEED 1&1/4 INCH.BLAST CHILL AND CUT INTO EVEN 1INCH SQUARES.
COMPILING
PLACE THE PAVE ON LEFT SIDE OF A SALAD PLATE GARNISHED WITH A LITTLE ALFAFA SPROUTS.
PLACE A THIN SLICE OF SALMON(1/2 CM THICKNESS)(SEARED) IN THE CENTRE OF THE PLATE GARNISHED WITH PICKLRD CUCUMBER AND CHIVE BATON.
PLACE THE RILLETTE ON A MELBA TOAST AND PLACE IT ON THE RIGHT SIDE OF THE PLATE. DRIZZLE FEW DROPS OF RED WINE REDUCTION AND HONEY MUSTARD DRESSING ARROUND AND SERVE.

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