"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 03-12-2008, 06:40 AM   #1
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Duo of Salmon and Scallops

We got in some fresh New Zealand King salmon today to try it out, and I decided to run a special with it. The salmon itself had a nice flavor, although not as good as wild Alaskan King. We compared it side by side with some Atlantic farm raised crap that we had for a banquet, and there was a noticeable difference in flavor between the two. The New Zealand King was also farm raised, but it was much superior in quality. It's only a little over a dollar more per pound than what we pay for the Atlantic salmon, so we'll probably switch over to the New Zealand one for the salmon that we run at lunch and on banquet menus.

Pan Seared New Zealand King Salmon and Atlantic Diver Scallops
Kahuku Sweet Corn, Local Asparagus and Grape Tomatoes, Ume and Port Reduction, Japanese Plum Wine Emulsion


__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 03-12-2008, 07:37 AM   #2
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
Very nice IC! " Ume and Port Reduction, " I have some umeboshi, could I use that in the reduction?
__________________

__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 03-12-2008, 02:49 PM   #3
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by Loprraine View Post
Very nice IC! " Ume and Port Reduction, " I have some umeboshi, could I use that in the reduction?
Yeah, just make a paste out of the plums and the shiso. The master recipe is one whole bottle of ruby port reduced until the consistency of maple syrup, whisk in 3/4 lb. unsalted butter, and then the umeboshi paste to taste. You can half the recipe with no problem.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 03-12-2008, 04:18 PM   #4
Senior Cook
 
jerseyjay14's Avatar
 
Join Date: Oct 2007
Location: Western, MA
Posts: 258
Send a message via AIM to jerseyjay14
Quote:
Originally Posted by ironchef View Post
We got in some fresh New Zealand King salmon today to try it out, and I decided to run a special with it. The salmon itself had a nice flavor, although not as good as wild Alaskan King. We compared it side by side with some Atlantic farm raised crap that we had for a banquet, and there was a noticeable difference in flavor between the two. The New Zealand King was also farm raised, but it was much superior in quality. It's only a little over a dollar more per pound than what we pay for the Atlantic salmon, so we'll probably switch over to the New Zealand one for the salmon that we run at lunch and on banquet menus.

Pan Seared New Zealand King Salmon and Atlantic Diver Scallops
Kahuku Sweet Corn, Local Asparagus and Grape Tomatoes, Ume and Port Reduction, Japanese Plum Wine Emulsion

looks amazing!
__________________
jerseyjay14 is offline   Reply With Quote
Old 03-12-2008, 05:10 PM   #5
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
Quote:
just make a paste out of the plums and the shiso.
I've never seen fresh shiso here, so I'll have to wait until my grows. Thanks for a great idea!
__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 03-12-2008, 09:27 PM   #6
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by Loprraine View Post
I've never seen fresh shiso here, so I'll have to wait until my grows. Thanks for a great idea!
Oh, I wasn't talking about fresh shiso, I was talking about the leaves that sometime come with the ume in the preserving liquid. If your ume doesn't have the shiso leaves, you can just omit it.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 03-13-2008, 07:27 AM   #7
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
NO shiso in mine. I'll have access to U-10 diver scallops next week, and some great fish. Thank you!!!
__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 03-13-2008, 01:40 PM   #8
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by Loprraine View Post
NO shiso in mine. I'll have access to U-10 diver scallops next week, and some great fish. Thank you!!!
Just be careful with the amount that you add. The ume in plum form is a lot more intense in the already made paste version so add less than what the recipe calls for, and then more to taste as needed.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 03-13-2008, 01:51 PM   #9
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Is the ume paste something you buy or do you make it fresh from the plums? The combo of the port and plum flavor sounds so good and I really want to try this sauce at least.
__________________
Fisher's Mom is offline   Reply With Quote
Old 03-13-2008, 01:59 PM   #10
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by Fisher's Mom View Post
Is the ume paste something you buy or do you make it fresh from the plums? The combo of the port and plum flavor sounds so good and I really want to try this sauce at least.
Terry, you buy the umeboshi paste in Asian markets. It's great to have on hand!
Quote:
so we'll probably switch over to the New Zealand one for the salmon that we run at lunch and on banquet menus
IC, that's a good idea, because the quality of farm-raised Atlantic salmon is so bad that most chefs around here would rather not offer salmon than menu it. Not a healthy choice, unfortunately. I'm going to keep my eye out for the farm raised NZ salmon. Thanks for the heads up!
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:50 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.