SALMON IN A PASTRY CASE - Serves Four

Wine: Sancerre Pouilly-Fume

INGREDIENTS
4 x 5 oz. boneless, skinless, darne or filet of Salmon
10 x 8" x 6" puff pastry
4 servings of broccoli
1 tablespoon White Wine Vinegar
1/4 lb. clarified butter
2 green onions - cut in to small 1/4 inch pieces, sauté'd a little
4 fresh mushroom sliced 1/4 inch thick and sauté'd
dill 4 teaspoons finely chopped
1/2 tsp. nutmeg - freshly ground
1 cup Cooked white rice
4 Eggs - hard boiled and grated
8 tbsp. White wine
2 tsp. Rose Water
2 Egg-yolk for painting
12 Cherry Tomatoes
Salt and pepper to taste
Finely chopped parsley for Garnish
2 lemons

METHOD
Turn the oven on to 400° F. Blanch the broccoli and reserve. Sauté the mushrooms in the butter and reserve Sauté the green onions in the butter and reserve Hard Boil, cool and grate the egg - reserve Roll out one piece of the puff pastry about 8" x 6" rectangle Place the salmon on the rectangle in the middle the long side of the salmon going in the same direction as the pastry's long side Place the following ingredients on top of the salmon and around the side a bit, leaving enough room for the pastry to be sealed Mix the green onion, mushroom, dill, nutmeg, egg, white wine and rice, with a little salt and pepper and place it on top and around the salmon Take the second piece of pastry, make the same shape as the first cut two small circular holes about 1/4 inch wide at the mid-point of each half of the salmon. Paint the base of the pastry with the egg yolk or cool water Place the pastry on top and seal with a fork and roll up the sides as you would a spring roll Cut four hearts with a cookie cutter out of the pastry and place on the pastry case Brush with egg yolk Put on a sheet of baking paper and then on a baking sheet and bake for 15 minutes After 15 minutes take the salmon out of the oven and add 1/4 tsp. in each of the holes. Continue to bake for 5 minutes Prepare the broccoli and the tomatoes and the plate Add some butter to a hot pan and sauté the broccoli add a little salt and pepper and finish the sauté with the white wine vinegar Do the same for the cherry tomatoes Take the Kulebyaka (Coulibiac) from the oven, put it on the plate and add the broccoli and the tomatoes Garnish the plate with finely chopped and rinsed parsley around the circumference, then add the stripped lemon slices around the plate.

Copyright 2014 Gwai Lo Inc. all rights reserved

COLD SALMON FOR LUNCH - Serves Four

INGREDIENTS & METHOD
To four cups of poaching temperature water add the following:
Use a stainless steel pot or a non reactive pot
Four Salmon 5 oz. pieces no skin, no bones
4 Bay leaves
Thyme one stalk
Parsley one stalk
2 tsp. Vinegar
1 tsp. Salt
2 tbsp. Chopped onion
20 Black peppercorns
1/2 cup white wine cup
carrot peeled 2 each cut into 4 pieces
16 blanched white asparagus stalks
1 cup mayonaise
1 tsp. lemon juice
1 envelope Gelatin
2 lemons truffle oil 5 - 6 drops
black truffles 1/2 - shaved
cherry tomatoes sliced in to 1/4 inch slices

METHOD
Add to a large pot Bay leaf, thyme, parsley, vinegar, salt, chopped onion, black peppercorns, white wine, carrot bring to a boil then reduce to a poaching temperature and add the salmon filet and cook for 10 minutes for every one inch of greatest thickness. Remove from heat and allow to cool. Take one bunch of dill quickly blanched cooled, rinsed and squeezed dry chopped finely 1/4 cup added to 1 cup mayonnaise with 1 tsp lemon juice added 1/4 cup mayonnaise in a small piping bag to garnish the salmon red pepper blanched 1/2 cup into dice washed and squeezed dry for garnish on the mayonaise gelatin one package dissolved into warm water and used to coat the salmon piece One squeeze bottle to paint the plate with the dill mayonaise - clear or white plastic Lemon zest strips, no pith (white) cut into thin 1/16th of an inch to garnish the plate. Use two hard-boiled eggs cut into slices to garnish the rim of the plate use only uniform slices and no ends.

Copyright 2014 Gwai Lo Inc. all rights reserved

CEDAR PLANK SALMON - Serves Four

Wine: Sauvignon Blanc from New Zealand

INGREDIENTS
1 Cedar Plank - make sure it has not been treated with any chemicals
juice of 1 lemon
zest of one lemon
1/2 tsp. sea salt
crushed black pepper
2 oz. white wine

METHOD
Take a cedar plank large enough to accommodate four 5 oz. pieces of boneless, skinless, salmon filets. Heat the oven to 350° F Soak the board in water for 15 minutes. Put the salmon on the board, add sea salt, crushed black pepper, lemon juice, lemon zest and white wine over the salmon. If using an oven, wrap in foil and bake for 10 minutes for every one inch of thickness of salmon. Add and extra 5 minutes for the board. If using a bar-b-que put the salmon on the rack and close the lid and cook for 10 minutes for every one-inch of thickness. Add 5 minutes for the thickness of the board.

Copyright 2014 Gwai Lo Inc. all rights reserved

COGNAC APPLES - Serves Four

INGREDIENTS
Four apples, no peel, no seeds, sliced 1/2 inch slice
Clarified butter 1/4 cup
Sugar 1/2 cup
35% cream 1 cup
Cognac 2 oz.
Ice Cream 4 cups
Mint leaf for garnish
Icing sugar for dusting

METHOD
Put the butter in the pan, heat it up, add the apples saute a bit, add the sugar, cook two minute add the cognac shake and cook for a few minutes and add the cream and continue to cook until thickened a bit then let it cool a bit Put the ice cream in the bowl and add the apples on top dust with icing sugar garnish with a mint leaf.

Copyright 2014 Gwai Lo Inc. all rights reserved

Tip 1
The Canadian Department of Fisheries and Oceans research department has established guidelines for cooking fish that have become accepted around the world. No matter what type of fish, no matter what the method of cooking a piece of fresh fish measured at its thickest point should be cooked for ten minutes for every one-inch of thickness. This calculation assumes that the cooking method is being applied appropriately and that the fish is not frozen. For frozen fish the cooking times should be doubled. Visit their web site at: www.ncr.dfo.ca

Tip 2
Zest is the fine skin on the outside of a lemon, lime or orange. Zest can add flavour to so many dishes either for a main course or for desserts. You can use a zester or a fine grater to separate the zest from the pith (the white part). The white part is bitter, so don't use it.


 

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