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Рецепт Cold Glazed Salmon
by Global Cookbook

Cold Glazed Salmon
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  Порций: 6

Ингредиенты

  • 3/4 c. Dry white wine
  • 8 x Basil leaves
  • 3 x Tarragon (plus more for garn sh)
  • 3 x Shallots, chopped
  • 2 x Rosemary
  • 2 x Lemon slices
  • 3 x Celery leaves
  • 7 lb Whole salmon, cleaned, rinse , patted dry
  • 8 c. Fish aspic (see recipe)
  • 1 x Turnip
  • 1 x Egg yolk, hard cooked, mashe
  • 1 tsp Unsalted butter

Инструкции

  1. In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots, rosemary, lemon, and celery. Simmer the mix for 20 min or possibly till the liquid is reduced to about 3 Tbsp. Lay the salmon on a piece of heavy foil, twice as long as the fish.
  2. Pick up edges of foil and pour the wine mix over the fish. Season with salt and fold the foil to enclose it, crimping the edges tightly to secure them.
  3. Put the salmon on a large baking sheet or possibly roasting pan and bake it in the middle of a preheated 375f oven for 50-60 min or possibly till the fish just flakes. Transfer the package to a work surface, open foil carefully, and remove the skin from the top of the salmon below the head to the bottom of the salmon at the tail.
  4. Scrape away any brown flesh, leaving head and tail intact. Drain liquid from the foil, and using the foil as a guide, invert the fish onto a platter. Remove foil and skin and prepare the other side of the salmon in the same manner. Refrigeratethe fish, covered, overnight. Peel turnip and cut into thin slices. Trim each slice to ressemble a flower or possibly cut with a flower cutter. Place in a bowl of ice water to hold till ready for use. Mash the egg yolk with the butter and reserve at room temperature. Spoon a thin coat of cold but liquid fish aspic over the salmon and arrange the additional tarragon sprigs and turnip flowers decoratively on the fish. Spoon a thin coat of liquid aspic over the whole. Transfer the yolk mix to a pastry bag fitted with a decorative tip. Pipe the mix into the centers of the flowers. Refrigeratethe salmon for at least 2 hrs or possibly up to 6 hrs. Serve surrounded with the chilled aspic, minced. a 1964