Anyone done a dressed salmon?
Discussion
Despite 3 years at catering school and god know how many years in the trade I've just been lumped with an 8Kg salmon to prep for a days time. Will score around the head and tail poach, skin and remove fat, brown meat and glaze with aspic accordingly but looking for some clever presentation ideas beyond google images.
Got 101+ micro herbs etc to hand and can run to Sainsburys to get other stuff if need be!
Got 101+ micro herbs etc to hand and can run to Sainsburys to get other stuff if need be!
I wouldn't poach.
Lay it on an oiled baking sheet, with the skin on, oven up to 220C and give it 10 minutes (uncovered) for every inch the fish is thick at its widest part. This gives a lovely moist result, with the flesh just cooked in the middle.
With regard to presentation, it is what it is - a bit of a period piece. I'd make sure the serving platter is big enough to hold it all, take off the skin and brown meat, and surround with watercress and lemon wedges.
Cubes of a herbed aspic/clarified fish stock jelly scattered over would make a change from cucumber slices.
Lay it on an oiled baking sheet, with the skin on, oven up to 220C and give it 10 minutes (uncovered) for every inch the fish is thick at its widest part. This gives a lovely moist result, with the flesh just cooked in the middle.
With regard to presentation, it is what it is - a bit of a period piece. I'd make sure the serving platter is big enough to hold it all, take off the skin and brown meat, and surround with watercress and lemon wedges.
Cubes of a herbed aspic/clarified fish stock jelly scattered over would make a change from cucumber slices.
I've stuck the head in the fridge and started to paint with aspic so it at lease looks "fresh" 
I can see this turning into an all-nighter! Plan is to wrap the body in smoked salmon, then glaze it and finish with some very nice fine asparagus I've got and some prawns. Put the whole thing on a bed of foil covered with parsley to support it at the right angles and then dress the platter with "micro chives" and dill.
Should be passable
I can see this turning into an all-nighter! Plan is to wrap the body in smoked salmon, then glaze it and finish with some very nice fine asparagus I've got and some prawns. Put the whole thing on a bed of foil covered with parsley to support it at the right angles and then dress the platter with "micro chives" and dill.
Should be passable
k me that looks amazing - fair play to you 
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