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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