Printer Friendly

Do you know how you mask a 2.5-pound salmon and why? Let our chef tell you.

Do you know how you mask a 2-1/2-pound salmon and why? Let our chef tell you "who is that masked fish, and why is he disguised?" No need to worry. He hasn't come to steal your silver bullets or carry on some Venetian intrigue in carnival season; he's merely dressed up for a party.

MAsking a fish is usually done by slathering it with mayonnaise or aspic and then decorating it with a scaly armor of lemon or cucumber slices artfully overlapped. Cooks who are really into decoration may add an eye made from a slice of stuffed olive, or cobble up fins and tail from other vegetable oddments. The result is the piscatorial equivalent of the roast pheasant with its plumage.

Michael Courtney dresses his fish more plainly, using whipped eggs and cheese. His aim is not only to mask the fish but also to seal in the moisture and enrich the flavor--and he is right on target.

Salmon with Egg-Cheese Mask 1 salmon fillet, 2-1/2 to 2-3/4 pounds 3 tablespoons lemon or lime juice Freshly ground pepper 3 large eggs 1 tablespoon chopped fresh dill or 1 teaspoon dry dill weed 1 cup (4 oz.) shredded mozzarella cheese 3/4 cup freshly grated parmesan cheese Thin lemon slices Rinse fillet, pat dry, and lay skin side down in a greased 9- by 13-inch shallow casserole (rectangular or oval). Evenly pour lemon juice over fish and sprinkle lightly with pepper.

Bake salmon, uncovered, in a 400[deg.] oven until fish just begins to flake when prodded in thickest portion with a fork, but still looks slightly moist in center, 11 to 13 minutes.

While salmon is baking, beat eggs on high speed with an electric mixer until foamy and about doubled in volume. Beat in dill.

When fillet flakes, remove from oven and sprinkle top evenly with all the mozarella and 1/i cup of the parmesan. Spread beaten eggs over fish to cover completely.

Return to oven and bake until egg mixture begins to firm (it should look set when gently shaken), about 5 minutes. Remove from oven and sprinkle egg evenly with the remaining parmesan cheese. Broil 2 inches from heat until golden brown, about 3 minutes. Cut into rectangles and serve with a wide spatula. Place lemon slices alongside fish. Serves 6 to 8.

Leo Thielke's German-Japanese kitchen has furnished these columns with many surprises. His latest starts off as an array of chopped vegetales apparently headed for transfiguration by stir-frying in a wok. At the last minute, though, they veer off to be mixed with a dressing that combines the elements of a vinaigrette and an Oriental marinade.

The result is Salad Oriental, with a hint of sultriness and mystery--insinuated by ginger and hot pepper seasoning.

Salad Oriental 3/4 pound bean sprouts 1/4 cup chopped green bell pepper 2 stalks celery, thinly sliced 1/3 cup thinly sliced green onions, including tops 1/2 pound mushrooms, rinsed and sliced 1 jar (j oz.) sliced pimientos, drained 1 can (8 oz.) sliced bamboo shoots, drained 1 cup sliced peeled fresh water chestnuts or 1 can 8 oz.) sliced water chestnuts, drained Soy-sesame dressing (recipe follows) Large lettuce leaves, washed and crisped (optional)

In a large bowl, combine the bean sprouts, green pepper, celery, green onions, mushrooms, pimientos, bamboo shoots, and water chestnuts. Pour soy-sesame dressing over vegetables and mix well. Present individual servings in lettuce leaves, if desired. Makes 6 to 8 servings. Soy sesame dressing. Stir together 6 tablespoons salad oil, 3 tablespoons each lemon juice and Oriental sesame oil, 2 tablespoons soy sauce, 2 teaspoons Dijon mustard, 1 teaspoon sugar, and 1/4 teaspoon each ground ginger and liquid hot pepper seasoning. Helsinki-born Tero Savon, now a naval officer near San diego, cherishes a family recipe for Finnish oven pancake. Like its brenthren the Dtuch baby and the German pfannkuchen, it goes well with any (or several) of a wide variety of accompaniments. Those of refined tastes may use only powdered sugar, the better to savor the egginess. The pancake furnishes its own butter.

Sunday brunch voluptuaries may also wish to use maple syrup, sour cream, and fresh fruit.

Finnish Oven Pancake 5 large eggs 1 tablespoon granulated sugar 1/2 teaspoon salt 2 1/2 cups milk 1 cup (1/2 pt.) small-curd cottage cheese 1 cup all-purpose flour 1 teaspoon baking powder 1/2 cup (1/4 lb.) butter or margarine, cut into small pieces 2 to 3 cups sliced peaches or nectarines (optional) Powdered sugar or maple syrup (optional) About 1 cup sour cream (optional)

Place a 9- by 13-inch baking pan in the oven while it preheats to 425 deg. Meanwhile, in the large bowl of an electric mixer, beat eggs, sugar, and salt together until thick and about tripled in volume. Add milk, cottage cheese, flour, and baking powder, then beat until well mixed. Add butter to the hot pan in the oven; when butter is melted, swirl it around to coat pan bottom. Pour egg batter into pan. Banke in a 425 deg. oven until well browned and puffed high around sides, about 25 minutes. Remove from oven, cut into squares, and lift out with a wide spatula. Offer the fruit, powdered sugar, syrup, and sour cream as toppings for individual servings. Make 6 to 8 servings.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Date:Aug 1, 1985
Previous Article:It's exhausting, tricky, chancy ... noodle stretching.
Next Article:Questions about food safety?

Related Articles
You "cook" the fish in salt, sugar, and dill.
Salmon swims into the mainstream as flexible and affordable mainstay.
Salmon consciousness in mainland China raised by Norwegian seafood seminars.
Alaska salmon go from boom to bust; shortage does little to raise prices.
Chef bought fish illegally.
dining: Chefs keep their gastro flair at their new venue; eating out THE ROYAL FORESTER, Callow Hill.
CONNECTIONS: Can Restaurant Chefs Rescue Wild Fish?
SUSHI STUSHIE; Council freeze out top chefs.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters