- Home
- Main Dish
- How To make Braised Whole Fillet Of Salmon(Julia Child)
How To make Braised Whole Fillet Of Salmon(Julia Child)
1 Large carrot and onion cut
-into neat 1/4-inch dice 2 Or 3 tender celery stalks,
-neatly diced 2 tb Unsalted butter
SEASONINGS:
Salt Freshly ground pepper And dried tarragon 2 lb Skinless fillet of salmon
-about 1/2 inch thick 1 1/2 c Dry white French vermouth
MASTER RECIPE Braised Whole Fillet of Salmon in Wine and Aromatic Vegetables For 6 to 8 servings: SPECIAL EQUIPMENT SUGGESTED: A no-stick frying pan for the diced vegetables; tweezers or pliers to remove bones; a lightly buttered baking dish that will just hold the fish comfortably (or an ovenproof baking and serving platter, or, lacking either, cut the fish in half crosswise, and reassemble it after cooking- the vegetables will mask the surgery); buttered wax paper to cover fish. THE AROMATIC VEGETABLES: Cook the diced vegetables slowly in the butter until quite tender but not browned- about 10 minutes. Season lightly with salt, pepper, and a big pinch of dried tarragon. PREPARING THE FISH: Go over the salmon carefully with your fingers to detect any little bones; pull them out with tweezers or pliers. Score the skin side of the fish. Dust with salt and pepper, and place best side up in the baking dish. ASSEMBLING: Spread the cooked diced vegetables over the fish, and pour 1/2 inch of vermouth around it. Cover the fish with the wax paper, buttered side down. *Ahead-of-time note: May be assembled an hour or more ahead to this point; cover and refrigerate. BAKING: 12 to 15 minutes at 350F: Preheat the oven to 350F. Set the fish in the lower middle level, and, when beginning to bubble lightly, baste the surface with the liquid in the dish, basting several times again until the flesh feels lightly springy to the touch. Remove from the oven, and, holding the fish in place with a pot cover, drain the cooking juices into a saucepan. Slide the fish onto a hot platter; cover and keep warm while making the sauce. VARIATIONS: AU NATURAL: Braised Salmon Served in Its Own Juices: Rapidly boil down the cooking juices in the saucepan until almost syrupy. Pour them over the fish and vegetables, and serve. AROMATIC WHITE BUTTER SAUCE: The usual and lovely butter sauce of modern cookery can be as rich and buttery as you wish-from 3 or 4 tablespoons to half a pound. Using the preceding boiled-down juices as a base, proceed to beat in the butter as in the lemon-butter sauce for the broiled fish on page 83. WINEY CREAM SAUCE: A reasonable and equally delectable compromise is a light veloute sauce made with the cooking juices, then boiled down with cream, as follows. Cook together 2 1/2 Tbs butter and 3 Tbs flour 2 minutes without
coloring; off heat whisk in the hot braising juices and 1 cup heavy cream. Boil slowly until reduced to 1 1/2 cups; season carefully.
(Full details for veloute sauce are on page 272.) Either serve the fish cloaked in its vegetables and accompany with the sauce, or fold the vegetables into the sauce and spoon over the fish. From "The Way to Cook", Julia Child, Alfred Knopf, 1989. ISBN 0-394-53264-3
Posted by Stephen Ceideberg; August 9 1993.
How To make Braised Whole Fillet Of Salmon(Julia Child)'s Videos
Andrew Zimmern Cooks: Salmon-Tomato Aspic
On special occasions, Grandma Zimmern would make my favorite salmon-tomato aspic recipe. Now this kind of dish is old-school in every sense, but I swear it is making a comeback, and you should get on the bandwagon before you are labeled a culinary poseur by all of your friends.
PLEASE LIKE AND SUBSCRIBE IF YOU LIKE THE VIDEO!
Thank you to Kvaroy Arctic for the beautiful salmon (not sponsored) and thank you to all of you for tuning in and asking all those fun questions.
Recipe:
Sponsored by:
Shun:
Helados Mexico:
Flor de Caña Rum:
[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms
Playlist:
For archival purposes only. Or not; it's your choice, really. Let me know if there's other MPW-related lost media you'd like me to find.
The Best Salmon You'll Ever Make (Restaurant-Quality) | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to cook the best pan-seared salmon fillet you've ever made at home.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Director: Parisa Kosari
Director of Photography: Ben Dewey
Editor: Boris Khaykin
Host: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Carlos Araujo
Sound Mixer: Mariya Chulichkova
Production Assistant: Emmanuel Dominguez
Culinary Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
--
0:00 Slammin’ Salmon
0:15 Chapter One - Selecting Salmon
1:19 Chapter Two - Cooking Salmon
4:59 Chapter Three - Plating Salmon
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
How to Cook a Leg of Lamb | Jamie Oliver
Jamie shows us how to cook the perfect leg of lamb. Inspiration on how to prepare, roast, rest and carve the juiciest and tastiest lamb you'll ever eat! Give it a go with your own favourite flavour combo and this fool proof recipe will give you the best lamb ever.
Thanks for subscribing! :
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
x
Julia & Jacques Cooking at Home (Salmon)
Julia & Jacques Cooking at Home (Salmon)
Jacques Pepin
Julia Child
Full episode
Julia & Jacques Cooking at Home (Beef)
Julia & Jacques Cooking at Home (Beef)
Jacques Pepin Julia Child