It’s been a while since I’ve been able to post – this week has flown by and we’ve been super busy. On Wednesday and Thursday last week, Warren and I made our second Poissonier dish, Tournedos of Salmon with Horseradish Crust. Two pieces of salmon are rolled together and held together with an enzyme comically known in the kitchen as “meat glue.” This enzyme, Activa transglutaminase, will hold together any two proteins (prosciutto wrapped pork, bacon and scallops, two pieces of fish, etc.) and is great when you’re rolling two delicate things because you don’t need twine or toothpicks. It is tasteless and odorless and used in many professional kitchens.
The salmon is pan seared, basted with butter and then a crust of salmon and horseradish is placed on top with breadcrumbs and broiled. The salmon is placed on a bed of spinach sauteed in shallots, olive oil and garlic. We also make thin cakes of roasted spaghetti squash, shallots, eggs and dill to serve on the side. The dish is then finished with a beurre nantais sauce (a derivative of a beurre blanc made with shallots, muscadet wine, verjus, cream, butter and paddlefish caviar). It’s a delicious silky sauce.
Since class is winding down and almost over, I wanted to capture some candid moments in the kitchen with my classmates.
I feel really comfortable with both poissonier dishes and hope the next week of saucier is just as great.