Text 29404, 98 rader
Skriven 2015-07-26 04:55:44 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1661
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Salmon w/Potato "Scales"
 Categories: Seafood, Potatoes, Citrus
      Yield: 8 servings

      2    (2 lb ea) pieces center-cut
           - salmon filet
      1 ts (ea) salt & fresh ground
           - pepper
      2 lg Russet potatoes
    1/2 c  Unsalted butter; melted
      2 tb Olive oil
           Lemon slices for serving

  EQUIPMENT: An adjustable-blade slicer; a 1- to 1 1/2-inch
  round cookie cutter; two slotted spatulas (see Cooks'
  Notes)

  Trim 1 to 2 inches off thinner (belly) side of salmon
  fillets so that remaining fillets have a more even
  thickness. Reserve the belly strips for another use. You
  will now have 2 more square-shaped pieces of salmon
  fillet. Cut each fillet into 4 roughly equal-size pieces
  for a total of 8 pieces.

  Arrange fish, skin side down, on a baking sheet (or 2
  dinner plates). Season with 1 teaspoon each salt and
  pepper.

  Scrub potatoes well. Cut several 1/16" thick slices
  lengthwise from wider side of 1 potato with slicer
  (discard outer piece or pieces that are all peel). Stack
  slices of potato and cut out as many rounds as possible
  with cookie cutter.

  Dip potato rounds, one at a time, in butter and lay slices
  on top of one piece of fish in an overlapping pattern (to
  resemble fish scales), covering surface completely.
  Continue cutting and stacking a few potato slices at a
  time and cutting and applying potato "scales" to fish in
  batches, until tops of all pieces of fish are coated.
  Lightly brush any remaining butter over scales, and chill
  until butter is firm, about 1 hour.

  Preheat oven to 400+.F/205+.C with rack in middle.

  Line a large rimmed sheet pan with foil.

  Heat oil in a 12" nonstick skillet over medium heat
  until it shimmers (dip a corner of a fish filet into
  skillet to test; it should sizzle). Add 2 to 3 pieces of
  fish, potato sides down, to skillet. Cook until potatoes
  are golden brown and crisp, 2 to 4 minutes. Carefully turn
  fish over using 2 spatulas and cook until skin is golden
  and crisp, about 2 minutes. Carefully transfer filets
  (again using 2 spatulas), skin sides down, to sheet pan.
  Brown remaining filets.

  Roast fish in oven until just cooked through, 4 to 8
  minutes (depending on thickness; a possible visual
  clue-the better quality the salmon, the less likely you'll
  see it-is when the white albumin in the fish exudes from
  the fish and begins to set).

  COOKS' NOTES: Fish with "scales" can be prepared (but not
  cooked) up to 3 hours ahead. Keep chilled, covered with
  plastic wrap.

  There are varying thoughts on whether it's easier to cook
  the fish skin side down first or potato side down first.
  Author Melissa Roberts found it easier to cook it skin
  side down first, while Gourmet Live staffers leaned
  towards cooking it potato side down first. Because you are
  cooking the fish in batches, try both ways and see which
  works best for you.

  A slotted spatula is a pancake turner, whether it's metal
  or silicone-coated. Turning fish fillets over is even
  easier with a fish turner or fish spatula, which has more
  and longer slots than a regular slotted spatula.

  Recipe by Melissa Roberts

  Gourmet Live 12-05-2012

  Makes 8 servings

  MM Format by Dave Drum - 21 November 2013

  Uncle Dirty Dave's Archives

MMMMM

... The High Holidays have absolutely nothing to do with marijuana.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)