Poached Salmon

Poached Salmon
Poached Salmon

 

Yield: 50 portions  Each portion: about 5 oz

INGREDIENTS AND QUANTITY

(1) Salmon steaks or boneless  50 pieces (5 to 6 oz ea)

(2) Butter 8 oz

(3) Court bouillon (see recipe below)   1 gallon

METHOD

(1) Place fish in bottom of buttered baking pans and barely cover with hot court bouillon.

(2) Cover pans with sheets of buttered paper.

(3) Cook slowly on top of range or bake at 350 °F for about 20 to 25 minutes.Fish must barely simmer.

(4) When cooked drain well.Remove all skin and bones before serving

(5) Serve hot with appropriate sauce.May be served with egg sauce (recipe given elow),Hollandaise (recipe given below) or Bearnaise sauce (recipe given below)

COURT BOUILLON

Yield: 3½ qt

INGREDIENTS AND QUANTITY

(1) Water 7 pt

(2) Vinegar cider  8 oz

(3) Onions fine dice  3 oz

(4) Celery fine dice 2 oz

(5) Carrots fine dice  2-1/3 oz

(6) Salt 1 oz

(7) Peppercorns crushed 1 tsp

(8) Parsley sprigs 5

(9)  Cloves whole 1/2 tsp

(10) Bay leaf  1

(11) Lemon sliced thin  1/2

METHOD

(1) Combine all ingredients and bring to a boil.

(2) Reduce heat and simmer 1/2 hr

(3) Strain and adjust seasoning

EGG SAUCE

Yield: 1 gallon

STEP ONE

INGREDIENTS AND QUANTITY

Cream sauce (recipe given below)  1 gallon

(2) Hard cooked eggs small dice        12

(3) (chopped chives and chopped parsley) optional  1 tbsp

METHOD

(1) Follow recipe for medium cream sauce .Adjust seasoning.

(2) Dice hard cooked eggs and combine with cream sauce.Stir gently.

 

MEDIUM CREAM SAUCE

INGREDIENTS AND QUANTITY

(1) Butter or margarine for 1 gallon 6 oz  for 3 gallon 1 lb  for 5 gallon 1 lb.12 oz

(2) Bread flour for 1 gallon 6 oz   for 3 gallon 1 lb    for 5 gallon 1 lb .12 oz

(3) Milk for 1 gallon  1 gallon    for 3 gallon 3 gallon   for 5 gallon 5 gallon

(4) Salt  for 1 gallon 1 tbsp for 3 gallon  3 tbsp  for 5 gallon  2 oz

METHOD

(1) Melt butter in thick bottomed sauce pot.Stir in flour to make a roux.Cook over low heat,stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

(2) Heat milk to boiling.Stir into roux gradually,beating briskly until sauce is thickened and smooth.

(3) Simmer for 5 minutes stirring occasionally. Bring to a boil.

(4)Strain through china cap.

 

NOTE: To hold white sauce in baine marie ,spread a little melted butter over top of sauce to keep a skin from forming.This light white sauce is generally prepared for the use in creamed vegetables.

Cream Sauce: Use cream or cream and milk mixture as desired.