Salmon Entrées
After introducing his two student assistants from Grand Rapids Community College's Culinary Arts program, Chef Angus briefly explains the filleting of cuts of salmon. The importance of preserving certain portions of the cut for creating a mousseline. Next a panada is prepared which will be used later for the first salmon dish after the salmon and mousseline mixture has rested.
A fillet of salmon is turned into a galette, with Chef Angus demonstrating a complicated bit of knife work and using the mousseline mixture that was previously prepared. Other variations of the galette are illustrated. The dish is then prepared for the oven, and the creation of a cartouche is demonstrated using parchment paper.
While the first dish is in the oven, Chef Angus begins the preparation of a crispy-skinned salmon dish called a supreme. Proper technique for scaling a fish fillet is demonstrated, and the Chef discusses the crisping of any type of fish skin.
The first dish concludes with the actual cooking of the salmon and the preparation of the garnishes that will accompany the main portion. Shallots, white wine, cream, salmon stock, and oranges are combined over heat to create a sauce, and the vegetables that will provide the bed for the meat are sautéed. The galette dish returns from the oven, having been poached and is finished off with pureed, salted cod whipped into mashed potatoes and a roux for the fish itself.
Over a bed of the same orange salmon sauce, cod-infused mashed potatoes and sautéed vegetables, Chef Angus places the crispy-skinned salmon filet, and garnishes it with flat-leaf Italian parsley.