• fishy bits

    From JIM WELLER@1:135/392 to BILL SWISHER on Tue Dec 28 21:29:00 2021

    Quoting Bill Swisher to Jim Weller <=-

    The people I gave the machine to create A LOT of frozen
    fish, during the run they easily process dozens of fish a day. They fillet the fish and cut the belly flap off because it's fattier. The belly flaps are smoked, and then frozen in bags.

    Cheeks and belly flaps are the two tastiest parts of a fish. Smoked
    flaps would be awesome!

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Olive Oil-Poached Salmon Belly Salad with Mustard Vinegar
    Categories: Appetizers, Salmon, Eggs, Salads
    Yield: 4 Servings

    THE SALMON CONFIT:
    1 lb Salmon belly
    1 1/2 c Olive oil
    Bouquet garni
    1 Garlic clove, smashed
    Few grains of black pepper
    THE SALAD:
    4 sm Beets, roasted in foil and
    Peeled
    1/2 lb Fingerling potatoes,
    Roasted
    1 c Cippolini onions, roasted
    1 Frisee lettuce, cleaned and
    Roughly chopped
    1 Red leaf lettuce, cleaned
    And roughly chopped
    12 Quail eggs
    1 tb Fresh parsley, chopped
    1 tb Fresh chervil, chopped
    1 tb Fresh chives, chopped
    2 ts Fresh tarragon, chopped
    Fleur de sel
    Cracked pepper
    THE MUSTARD VINAIGRETTE:
    1 lg Egg yolk
    1 tb Dijon mustard
    1 1/2 tb Red wine vinegar
    1 tb Lemon juice
    3/4 c Extra virgin olive oil (use
    The oil for the salmon)
    Salt and black pepper

    For the salmon confit: Combine the olive oil with the bouquet
    garni, garlic and black peppercorn in a small, shallow saucepan.
    Heat over very low heat until the oil reaches 150 F. Add the
    salmon and cook for about 5 minutes, or until the salmon just
    begins to firm up. Carefully lift the salmon from the pan and
    place on paper towels to drain. You could use the oil in the
    mustard vinaigrette, you can also re-use the flavored oil to make
    more or in shrimp ceviche, etc.

    For the mustard vinaigrette: Whisk the egg yolk in a small bowl
    with mustard, vinegar, lemon juice, salt and pepper. Whisk in the
    olive oil. Adjust seasoning.

    For the salad: Mix the parsley, chervil, chives and tarragon and
    reserve. Bring a small pot of water to a simmer. Carefully put the
    quail eggs inside and boil for 2 minutes. Run immediately under
    cold water and peel the shell. Slice the beets and the potatoes
    and toss all the ingredients of the salad together with the
    mustard vinaigrette. (except the herbs and the quail eggs). Dress
    the salad, divide the salmon confit among the plates and sprinkle
    with the fines herbs, some fleur de sel and some cracked pepper,
    slice and arrange the quail eggs around the salmon.

    From: Zen at www.zencancook.com

    Cipollini onions are squat shaped, sweeter and smaller than regular
    onions but not as mild as Vidalias. - JW

    MMMMM

    Cheers

    Jim


    ... A backyard barbecue draws two things: flies and relatives.

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