Alaskans, Thanksgiving... (sale, to live, price)

[The Grill God]

Originally Posted by JavaPhil

OOOOooooh! That sounds really good. Must add to my repertoire, lest my rep as a chef of the Escoffier school falter and fail. The biggest problem I see is somehow disposing of the rest of a bottle of Grand Marnier. I will have to hire a couple of friendly boozers to dispose of the better portion.

I'm your man............ I work fairly cheap............

[HighlandLady]

Originally Posted by The Grill God

I'm your man............ I work fairly cheap............

Well...if that is all it takes...

[The Grill God]

Sorry, I'm picky about my employer....

[JavaPhil]

Ask about benefits. No tickee, no laundry.

[Glitch]

For those who are truly into salmon around Thanksgiving time (and who isn't? ), this is one of my favorite salmon recipes because it is so easy to make and doesn't require a lot of prep-time (approximately 20 minutes).

Ingredients
Red or Silver salmon fillet, approximately 1/2" thick
8 to 10 scallops (4 or 5 Alaskan scallops)
1 cup of heavy cream
1 sprig of fresh tarragon

Remove any skin on the salmon fillet. With either a fillet knife or a very thin bread knife, carefully slice the salmon fillet in half so that it is no thicker than 1/4 inch. Lay each fillet on wax paper.

Put the scallops in a blender or food mixer and add about a dozen chopped tarragon leaves, a pinch of sea salt, and some fresh white pepper. Slowly add the heavy cream as the scallops are blended so that it forms a smooth paste. You don't want it to be runny, you want it to be about the same consistency of mayonnaise.

Spread an even coat of the scallop paste over the salmon fillets. Using the wax paper, slowly roll the salmon fillets. (Note: Keep the wax paper on the outside of the salmon roll, don't roll the wax paper inside) Twist the ends of the wax paper to keep the salmon rolls tight, and place in the refrigerator for 30 minutes to firm up.

Pre-heat the oven to 350°F. Place the salmon rolls in a casserole dish or baking dish, with the wax paper still on, and place in the middle of the oven for approximately 20 to 25 minutes.

Remove the salmon rolls from the oven, remove the wax paper, and carefully slice the salmon roll into 1/2" medallions and arrange on the plate. Cover with a White Butter Sauce and garnish each medallion with a couple tarragon leaves. Add some freshly ground white pepper and a little sea salt to taste. Serve with rice pilaf. Serves 2.

White Butter Sauce
1 shallot (minced)
1/2 cup ofwhite vinegar
1 cup of butter

Place the finely minced shallots in a small frying pan on low heat with just enough butter to coat the bottom of the skillet. Sauté the minced shallot slowly until it turns a light golden brown. Add the minced shallot to a small sauce pot with the white vinegar and reduce by half (1/4 cup) under moderate heat. After the vinegar has been reduced, reduce the heat to low and add the butter one tablespoon at a time. Whisk until melted. When all the butter has been added, remove from the stove and serve. Makes 1-1/4 cups of sauce.

[JavaPhil]

Darn, I doff my chef's hat to you, Glitch. You are the man. Cori, GG, lyoness: We're going to Glitch's for Thanksgiving.

[HighlandLady]

Is there a substitute for scallops, Glitch?

[The Grill God]

I'm going to stop eating now so I have room.......

[lyoness]

That sounds fabulous! Definately made the short list for when I get to catch some real salmon

[The Grill God]

Think I'll dig a fillet out of the freezer and try this. I'll have to try to substitute the scallops for something that won't swell H.L's throat shut......I does sound yummy...