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Chef Lesourd's Salmon with Herb Crust

Chef Lesourd’s Salmon with Herb Crust

Half way through the Superior Cuisine and we are faced once again with fish accompanied by a sauce made with veal stock.   I don’t enjoy the pairing that much as I prefer fish with light sauces, beurre blanc or even a simple salsa of fresh ingredients.

A strange and new vegetable in this lesson is a Chinese Artichoke.  It looks a little like a chubby worm and is strange to cook as it needs ages to become tender.  It has relatively little flavor so we cooked with onion, lemon juice, tomato paste, thyme, bay leaf and white wine.  Very strange and I doubt I will come across it in my trips to the market.

What we did learn today, is that there is more than one way to slice and present salmon pave’s.  Chef Lesourd portioned a large filet of salmon into a number of creative presentations that I will use again and again to dress up my weekday salmon feasts.

Tournados

  1. Remove skin from one large salmon filet
  2. Cut the filet in half lengthwise; you now have two thinner pieces
  3. Set one half on it’s side and beginning with the thinner end roll the salmon up into a round shape.
  4. Wrap a piece of parchment, cut to size, around the salmon and tie with some kitchen twine.
  5. Repeat – two for the price of one!

Diamonds

  1. Keep the skin on salmon filet.
  2. Make a slice in the center of the filet from the top to the skin but do not cut through the skin.
  3. Flip on its side and fold the skin sides together.
  4. Wrap a piece of parchment, cut to size, around the salmon and tie with some kitchen twine.

Rectangles

  1. Keep the skin on salmon filet
  2. Cut off the small end and keep for another use (salmon salad sandwiches maybe?)
  3. Flip the salmon to have skin side up.
  4. Make three scores across the skin.
  5. Make a composite butter and stuff in the scores.

The recipe included creating herb crust out of fresh herbs of your liking, parsley, cilantro etc, softened butter, breadcrumbs (if your gluten free you can skip the breadcrumbs), lemon juice and an egg.  The crust is rolled out between parchment sheets on a baking tray then placed in the refrigerator to harden.  Pieces of the crust can then be cut and placed on the salmon pieces and baked in the oven.

A great lesson with a few different ideas for presentation that are so easy to accomplish with a few inventive knife strokes.  Next time it’s salmon for dinner, wow your dinner partner by giving your fishy friend a new look.

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