GALANTINE OF SALMON
This recipe makes an impressive buffet display. The boned salmon flesh is processed. The salmon is then reshaped and poached. After chilling and decorating, it is sliced and presented on a large platter.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 16-20 | Whole | Main,Savoury | Poach | 30 mins to 1 hour |
Ingredients
- 1 5-pound whole fresh salmon dressed
- 8 slices white bread, crust removed
- 4 egg whites
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon nutmeg
- 2 cups heavy cream
- 1 cup pistachio nuts
- 10 ounces canned red sweet pimentos
- 1/2 teaspoon unflavored gelatin
- 1 cup aspic
Method
Clean and scale the salmon. Wash salmon under cold water. Pat dry. Bone the salmon starting with the back bone without damaging the skin. Make sure all lateral bones are pulled out. Remove salmon meat from skin. Chill skin and meat. Make a fish stock with bones. In a food processor, mix one half of the salmon flesh, bread, egg whites, salt and pepper and nutmeg. Gradually add the cream. Keep processing until mixture is smooth. Transfer to a bowl. Fold in the blanched and peeled pistachios, and pimentos. Cube remaining salmon. Season with salt and pepper. Dust with gelatin. Fold in forcemeat. Place salmon skin on a double layer of cheesecloth. Spread forcemeat over. Roll cheesecloth and salmon. Tie ends with a string. Also, tie across loosely. Place the salmon in a fish poacher on a rack. Cover with stock. Poach at 170 degrees to an internal temperature of 150 degrees. Chill and remove cloth. Slice, decorate and brush with aspic before serving.
