Conference turris::cooks

I stir fry chunks of tuna with ginger and sherry, and add reconstituted black 
mushrooms, red pepper strips and scallions near the end.  I've also done tuna, 
white mushrooms, onion, red & green pepper, and cherry tomatoes on a skewer 
with a dijon vinaigrette marinade.

						     
							- JP

    For tuna, I marinate the steaks for at least 20 minutes, preferably
    longer, in a mixture of white wine, dijon mustard, and minced garlic.
    Then I rub them with a little bit of olive oil, grate some pepper
    over them, and broil.  They smell so good you'll want to eat them
    before they're done.  I've also used this marinade on swordfish
    and mako shark with equally good results.
    
    One of the more successful things I've done with salmon is rub
    it with sesame oil, minced fresh ginger, and chopped scallions before
    broiling.  This could probably benefit from letting the marinade
    soak in for a while, too.
    
    Susie

    I like to marinate tuna steaks in saki, soy sauce and sesame seeds
    and then barbecue them. 
    
    --AL

    
    	Tune is superb blackened. I've tried blackened fisk with a number
    of different types of fish, I Love Tuna the best.
    
    Linda
    
    

    I like to cook Salmon steaks in a little olive oil. Cook on each
    side about 2-3 minutes. Remove the steaks to a warm dish. Glaze
    the pan with Maderia(sp) wine. Add some heavy cream reduce heat
    and let sauce thicken. Pour over Salmon steaks. Easy, quick, and
    good.
    

    re: 530.5
    
    When you say you cook them, do you mean broil, grill, bake, fry,
    or what?
    
    				Paul
    

     		BROILED SALMON GALLIANO

In a desperate attempt to figure out what to DO with some of that
hideous yellow liquour a friend had given me for my birthday, I
stumbled upon a sublime method of broiling salmon steaks:

Mix 1 part fresh lemon juice to 4 parts Galliano.  Marinade fresh
Salmon steaks in this for at least 3 hours in the refrigerator,
turning frequently. (Steaks should be 1 - 2 inches thick).

Broil the steaks (time per side depends on thickness - refer to
favorite cookbook), basting with straight Galliano while cooking.
The steaks glaze up quite nicely and taste ABSOLUTELY wonderful.
Serve with a fresh squeeze of lemon only - no sauce!

    RE: 6   Lightly flour the steaks before frying. Sorry.
    

    RE: .4
    
    Do you have a recipe for blackened fish - specially for the condiments?
    
    I tryed blackened bluefish during my recent visit to the U.S. and
    would like to try it again back here.
    
    Juan-Carlos
    

    Helpful Hint:

    For fish steaks on the barbie, spread a thin layer of mayo on each side
    of the steak just before placing it on the grill.  This helps prevent
    the fish from charring and also helps the fish retain its natural
    moisture. By the time the steaks are done, the mayo will have virtually
    disappeared!
    
    I'm not sure how well this would do with marinated fish and some
    tuna/salmon might have enough natural oil that the mayo wouldn't be
    necessary. (I know!) This method works very well with Halibut steaks.
    One of my favs is to grill halibut steaks and combine (dry) creole
    seasoning with the mayo before applying to the steaks.  Great fish,
    with a little spice! 

    \sk/

    For the grill or the baking sheet - instead of mayo, spread the salmon
    steak with Marie's Salad Dressing, Sour Cream with Dill (found in the
    produce section of the market) YUM! 
    
 

    re: 530.10
    
    For years, my family has cooked our swordfish on the barbecue,
    spreading mayo on each side, along with a little salt and some freshly
    ground black pepper...  As far as I'm concerned, that's the ONLY
    was to cook swordfish!  

    I saw the woman who cooks on the Victory Garden do this and tried
    it.  We loved it.
    
    In a Dutch oven, saute about 2 cups of chopped leeks and 1/2 cup
    of chopped celery in a bit of butter.  When they are soft, add about
    a cup of white wine, and lay salmon fillets on top.  Cover and cook
    over medium heat for about 7 minutes or until fish is the way you
    like it.

    Had this the other night and it was outstanding.  I didn't strain
    out the shallots and mushrooms, I couldn't bear the thought of it
    so I left them in there and served the sauce on top of the salmon
    steaks.  Also, dad was in charge of cooking the salmon steaks so
    I can't be sure but I think he left them in the pan for a bit longer
    than a minute on each side.
    
    SALMON STEAK WITH DILL CHARDONNAY BUTTER
    
    Serves: 6
    
    INGREDIENTS:
    
    10 shallots, peeled and minced
    1/2 pound of sweet butter
    10 medium white mushrooms, cleaned and sliced
    1/2 bunch of fresh dill (discard large stems and clean).  Reserve
     1/2 cup for garnish
    2 tablespoons of white vinegar
    2 cups of dry white Chardonnay wine
    1 cup heavy cream
    salt and white pepper
    6 salmon steaks, 3/4 inch thick
    
    METHOD:
    
    In a heavy saucepan, lightly saut� the shallots in one tablespoon
    of butter until aroma is noticed.  Add mushrooms and dill.  Saut�
    one minute.  Deglaze with white vinegar and reduce until dry.  Add
    wine and reduce to 2 tablespoons.  Add cream and boil until slightly
    thickened (about 5 minutes).  Remove from heat and whisk in remaining
    butter (small pieces, one at a time).  Strain sauce through fine
    sieve.  Chop remaining dill and add it to the sauce for garnish
    and taste.  Season with salt and white pepper.
    
    Salt and pepper the salmon steaks.  Melt one tablespoon of sweet
    butter in a heavy skillet.  When the butter begins to brown, add
    the salmon and brown for about 1 minute.  Turn the salmon and fry
    for 1 more minute.  Place in preheated oven (350 F) for approximately
    2 to 3 minutes, depending on its thickness.  Serve salmon steaks
    on top of the sauce.  Garnish with dill sprigs.
    
    
    This recipe has been copied without permission from or knowledge
    of "SALMON International Chefs' Recipes" and this particular recipe
    is attributed to Andrew Pappas of The Post House in New York, USA.
    
    Bon App�tit!
    

I had the most wonderful salmon last night at a restaurant here in Dallas.  
It was called "Baked Salmon with Smoked Salmon and Horseradish crust on 
Champagne Sauce".

I can handle the baked salmon and the champagne sauce, but how to do the
smoked salmon and horseradish crust totally escapes me.  It was like a
smooth mixture that had been spread on top, and was slightly crisp but not
really what you'd call crunchy. 

Anyone have any idea how I could recreate this at home?  Believe me, it was 
worth whatever effort it might require!

							Pat

                      
    Rep .15
    
     I would guess the "crust" was really a smoked salmon mousse.
    <and that is w/o the antlers ;-) > I would imagine you could
    use any standard fish mousse recipe and add the horseradish
    and smoked salmon. 
    
    
    -mike
    

    Well, here you are, I knew I'd seen this one in the same cookbook.
    The recipe comes from Eckart Witzigmann, chef at the Aubergine in
    Munich, West Germany.  Can't get much closer than this (unless I
    could come up with the Champagne sauce, that is).  The true beauty
    of it is the crust is EASY!!!!  The ingredients call for 4 slices
    of salmon, cut from the middle of the fillet and then the section
    on the preparation of the salmon includes the instructions for how
    to cut the slices yourself.  I left the instructions there in the
    interest of accuracy and for the joy of the purists.  I hope this
    is what you were looking for, Pat:
    
    
    SALMON WITH SMOKED SALMON AND HORSERADISH CRUST AND RIESLING CREAM
    SAUCE                         
    
    Serves: 4
    
    INGREDIENTS:
    
    4 slices of salmon, 4 ounces each, cut from the middle part of a
     large fillet
    1 to 2 tablespoons of vegetable oil
    salt
    
    INGREDIENTS FOR THE CRUST:
    
    2/3 ounce of salted butter
    2/3 ounce of sweet butter
    1 teaspoon of lemon juice
    cayenne pepper
    1 tablespoon of shredded horseradish
    2/3 ounce of smoked salmon, best quality, sliced
    French bread without the crust
    
    INGREDIENTS FOR THE RIESLING CREAM SAUCE:
    
    1/2 cup of fish stock
    1/4 cup of dry Riesling
    4 teaspoons of Noilly Prat (dry vermouth)
    1/2 ounce of heavy cream
    1 teaspoon butter
    1 tablespoon of whipped cream
    salt, lemon juice and cayenne pepper
    
    PREPARATION OF THE CRUST:
    
    Mix the two butters and work them until they make a nice foam. 
    Add the lemon juice, cayenne, the freshly shredded horseradish,
    the diced smoked salmon and the shredded bread.  Process in a food
    processor.             
    
    PREPARATION OF THE SALMON:
    
    Fillet a salmon.  Skin one of the fillets and pull out all the bones
    with tweezers.  From the middle part of the fillet cut 4 equal slices
    of 4 ounces each.  Slightly pound the thickest part of the slice.
    Cover the curved side of the outside portion of the salmon slices
    with crust mixture, 1/5 inch thick.
    
    Heat some oil in an iron pan.  Place the prepared salmon slices
    in the pan, and place this in a preheated oven under the broiler
    until the upper part is brown.  Shut off the broiler and leave the
    pan in the oven with the door slightly open.  The salmon should
    be pink in the center.  To test, the best way is with a needle.
    Place the needle in the fish for 20 seconds.  Pull out the needle
    and place the part that was in the fish against the upper lip. 
    The needle should feel warm, not hot.
    
    PREPARATION OF THE RIESLING CREAM SAUCE:
    
    Prepare a fish stock with the white wine and vermouth and reduce.
    Add the cream and reduce once more.  Finally, add the butter, the
    whipped cream and season with salt, lemon juice and cayenne.
    
    SERVING:
    
    Pour sauce on warm plates and place the salmon in the middle.  Serve
    at once.
    
    Garnish with whole spinach and a steamed potato.
    
    ***
    
    If I can help with anyone else's salmon fantasies just let me know.
    The book is a treasure chest of salmon recipes.  For any other salmon
    enthusiasts who would consider it worthwhile to have a whole cookbook
    devoted to salmon the pertinent information follows:
    
    SALMON
    International Chefs' Recipes
    
    First U.S. Edition published in 1987 by 
    St. Martin's Press Inc.,
    175th Fifth Avenue,
    New York, N.Y. 10010
    
    Library of Congress Catalog Card Number: 87-043073
    ISBN 0-312-00715-9
    
    First UK edition published in 1987 by
    Ebury Press
    Division of The National Magazine Company Ltd.,
    Colquhoun House
    27-37 Broadwick Street
    London W1V 1FR
    
    ISBN 0 85223 623 9
    
    First published in Norway by 
    Gyldendal Norsk Forlag A/S,
    under the title
    Norwegian Salmon:
    International Chefs' Recipes
    
    
    :^)     Christine

Here's a quick and easy dish that I invented last night.

   1 medium can Tuna
   1 can creamed corn kernels
   0.5 cups milk
   1 red capsicum (chopped)
   4 spring onions (chopped)
   dash of cayenne pepper
   salt + pepper to taste
   2 sprigs parsley (chopped)
   2 sprigs oregano (chopped)
   2 cups grated cheese (red for colour - I used Red Leicester)

   Chuck everything except the cheese into a pan and simmer for 
   10 minutes (occ. stir). Add cheese and simmer for another 2-3 
   minutes stirring constantly.

   Serve over boiled potatoes with (say) Brocolli as well. Use crusty
   bread to mop up the sauce.

   Quick, simple and very tasty.

   Simon.

    Does anyone have a salmon recipe that has a sauce made with yoghurt?
                                              
    Thanks,
    M-C

    Not actually a sauce ... I have a lo-cal recipe for grilled salmon 
    steaks marinated in a yoghurt marinade, served with salsa. I can
    bring it in and enter it here, if it would be any use.
    
    Grainne Ni Choiligh.

Please do! (I'll delete this when you do.)

Art