Lab 6-1: Poaching

Objectives

After completing this lab, each student will be able to

·  Demonstrate proper poaching technique.

·  Evaluate poached foods and compare to other cooking methods.

·  Execute accompanying recipes.

·  Practice contemporary “center-of-the-plate” professional plating

Lab 6-2: Knife Skills

Objectives

After completing this lab, students will be able to

·  Practice knife skills

Exercise 1

Each student produces:

·  julienne cuts on 1 carrot.

·  bâtonnet cuts on 1 carrot.

·  brunoise cuts on 1 carrot.

·  macédoine cuts on 1carrot.

·  julienne of onion, (Lyonnaise style) on ½ an onion

·  julienne of onion, (cross-cut style) on ½ an onion

·  dice of 1 onion

·  a paste of 3 garlic cloves garlic.

Recipe 2:

Confit of Salmon Salad with Mustard Vinaigrette

Yield: 4 Servings

Ingredients:

For the salmon confit:

1 pound salmon

1 1/2 cup olive oil

1 each bouquet garni

1 clove garlic, smashed

1 teaspoon black peppercorns

For the salad:

4 each small beets, roasted in foil and peeled

1/2 pound fingerling potatoes, roasted

1 cup cippoline onions, roasted

1 cup frisee lettuce, cleaned and roughly chopped

1 cup red leaf lettuce, cleaned and roughly chopped

12 each quail eggs

1 tablespoon parsley, chopped

1 tablespoon chervil, chopped

1 tablespoon chives, chopped

2 teaspoons tarragon, chopped

fleur de sel and cracked pepper, to taste

For the mustard vinaigrette:

1 each large egg yolk

1 tablespoon Dijon mustard

1 1/2 tablespoons red wine vinegar

1 tablespoon lemon juice

3/4 cup extra virgin olive oil (you could use the oil you used for the salmon)

salt and black pepper to taste, to taste

Method:

  1. For the salmon confit: Combine the olive oil with the bouquet garni, garlic and black peppercorn in a small, shallow saucepan. Heat over very low heat until the oil reaches 150′F.
  2. Add the salmon and cook for about 5 minutes, or until the salmon just begins to firm up. Carefully lift the salmon from the pan and place on paper towels to drain. You could use the oil in the mustard vinaigrette, you can also re-use the flavored oil to make more or in shrimp ceviche, etc…
  3. For the mustard vinaigrette: Whisk the egg yolk in a small bowl with mustard, vinegar, lemon juice, salt and pepper. Whisk in the olive oil. Adjust seasoning.
  4. For the salad: Mix the parsley, chervil, chives and tarragon and reserve.
  5. Bring a small pot of water to a simmer. Carefully put the quail eggs inside and boil for 2 minutes. Run immediately under cold water and peel the shell.
  6. Slice the beets and the potatoes and toss all the ingredients of the salad together with the mustard vinaigrette. (except the herbs and the quail eggs).
  7. Dress the salad, divide the salmon confit among the plates and sprinkle with the fines herbs, some fleur de sel and some cracked pepper, slice and arrange the quail eggs around the salmon.
Recipe 2:

Poached Salmon with Bourbon and Maple

Yield: 4 Servings

Ingredients:

1 lemon

2 tablespoons bourbon or brandy

3 tablespoons maple syrup

2 tablespoons whole grain mustard

1 tablespoon cider vinegar

1 medium shallot, sliced thin (about 3 tablespoons)

3/4 cup water

4 center-cut skinless salmon fillets, 6 to 8 ounces each

1 tablespoon unsalted butter

1 tablespoon chopped chives

Method:

1.  Cut top and bottom off lemon; cut into eight to ten 1/4-inch-thick slices. Arrange lemon slices in single layer across bottom of 12-inch skillet. Whisk bourbon, maple syrup, mustard, vinegar, and shallot together in small bowl. Add bourbon mixture and water to skillet.

2.  Place salmon fillets in skillet, skinned-side down, on top of lemon slices (to prevent salmon from coming into direct contact with bottom of pan). Set pan over high heat and bring liquid to simmer. Reduce heat to low, cover, and cook until center of thickest part of fillet is still translucent when cut into with paring knife, 11 to 16 minutes (or until instant-read thermometer inserted into thickest part of fillet registers 125 degrees). Remove pan from heat and, using spatula, carefully transfer salmon and lemon slices to paper towel-lined plate and tent loosely with foil.

3.  Return pan to high heat and simmer cooking liquid until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes. Remove pan from heat; whisk in butter and chives. Season with salt and pepper to taste.

4.  Season salmon lightly with salt and pepper. Using spatula, carefully tilt salmon fillets to remove lemon slices. Place salmon on serving platter or individual plates; spoon sauce over top and serve.

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