Tuesday, August 25, 2009

Caramia's Poached Whole Salmon with Green Onion Sauce by Gloria Melone and Mike Melone San Francisco CA

Caramia's Poached Whole Salmon with Green Onion Sauce by Gloria Melone and Mike Melone San Francisco CA
Wife and son of Gilroy Garlic Festival founder Rudy Melone of Gilroy now lives in San Francisco CA
Serves 8


Poaching Liquid
2 quarts water
2 to 3 cups white wine or white wine vinegar Try Rapazzini Winery wines for a local taste
2 small onions, quartered
3 carrots, chopped
3 celery stalks chopped
3 to 4 sprigs fresh parsley
1 tablespoon fresh thyme or less if using dried thyme
1 bay leaf
1/2 teaspoon cracked black peppercorn
1 cube of fish court bullion
1 teaspoon kosher salt
1 whole salmon (6 to 10 pounds) cleaned and dressed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 to 3 lemons sliced
Fresh herbs such as dill parsley, lemon thyme Optional
1 long English cucumber scored and thinly sliced for decoration
Green Onion Sauce
4 cups cilantro
1 1/2 cups green onions
5 tablespoons lemon juice
2 jalapeno chilies ( whole or seeded ) to taste
1 tablespoon kosher salt
1 tablespoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon tumeric
2 cups Extra Virgin Olive oil
10 cloves fresh garlic.
Method of Preparation
Poaching liquid
Combine all poaching liquid ingredients in a pot and bring to a boil. Reduce to simmer for about 1 hour. Strain and discard vegetables and herbs. Transfer liquid to fish poacher or pan that will hold the whole fish. Bring poaching liquid to simmer again.
Rinse and pat dry, cleaned and dressed salmon. Sprinkle with salt and pepper. Stuff salmon cavity with sliced lemons and desired herbs. Wrap and tie salmon in cheesecloth and lower into poacher or suitable pot ot pan. Make sure poaching liquid covers the entire fish. If it does not , add a little water and white wine. Bring the liquid to a boil. reduce to simmer and cover. Simmer 10 minutes oer inch of fish thickness, measured at the thickest part of the fish, Do not let liquid boil, but gently simmer.
When done carefully lift and transfer the fish to a tray. Fish is done when the flesh changes color from translucent to opaque. Remove the cheesecloth and gently peel off the skin, discard any fins or cartilage and pull off any exposed bones. Turn and clean the other side.
Starting from the tail section, arrange unpeeled cucumber slices in an overlapping scale pattern over the entire fish.
You may wrap the salmon slightly in plastic wrap and REFRIGERATE until very cold before decorating with cucumber slices. if desired.
Green Onion Sauce
In a food processor fitted with metal blade, combine all ingredients except olive oil. Process until finely chopped, then with motor running slowly add olive oil until well blended. Decorate fish with edible flowers and serve with green onion sauce.

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