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Recipe for :

Jellied Salmon
 
This recipe has been contributed by Eva Kende who writes boooks about cooking as well as enjoying the pleasures of cooking. Eva has her own website and you will learn far more by paying a visit than I can include here. I think what would best sum up Eva's attitude to food is reflected in a quote she has include on her web page:

"Cooking with love means never having to feel chained to your stove, never feeling that getting dinner on the table is a teeth gritting experience rather than a charming interlude." (Francis Anthony, Chef)

Ingredients

1 whole salmon
6 - 8 peppercorns
2 bay leaves
1 cup commercial mayonnaise
2 tablespoons of prepared mustard
1 packet of gelatin

Method

Steam the salmon in a minimum of water, with the seasoning added, until it's just cooked through. Be careful not to overcook. Gently lift it out from the cooking liquid and by opening the belly flaps, place it on a metal cookie sheet so that it's upright. Freeze it in this position.

The jelly: Reduce the cooking liquid to 1/3 cup and strain through a fine mesh strainer. Dissolve the gelatin in this liquid. Let it cool until lukewarm then mix it thoroughly with the mayonnaise and mustard. This jelly mixture will have to be kept lukewarm throughout the preparation either by placing it in a bowl of hot water or gently heating it in the microwave as necessary.

When the fish is frozen, dribble 1/3 of the Jelly over the fish, using a spatula to cover all parts, just as you would ice a cake. Since the Jelly is solidifying as you go, it may look a bit messy at this stage. Using the remaining Jelly, slowly and gently drip it over the fish to create a dripped finish. It should look like candle drippings. Any excess Jelly that dripped to the cookie sheet can be scraped up and reheated to add to the finishing liquid.

Transfer the salmon to serving platter and decorate with lemon slices and fresh sprigs of dill if desired. Let it thaw completely before serving.

Jellied Salmon makes for a very dramatic dish on a buffet table!

Eva Kende www.telusplanet.net/public/ekende has recently published cookbook Eva's Kitchen Confidence is available from DiskUs Publishing at www.diskuspublishing.com

"Whether you're a gourmet chef or a neophyte who doesn't know one end of a meat thermometer from another, this user-friendly primer on the fine art of food preparation should have a place in your cookbook collection." - Elizabeth Burton, The Blue Iris Journal.

 
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