What's for dinner tonight ?
- Thread starter scott craven
- Start date
Aquaholic
Crew Member
What would you use for duxelles? Something seafood based?
Convection oven obviously as the puff will brown nicely, use same egg wash.
Rain City
Crew Member
You need to use a thick fillet. Or you double it up and try and get more of an even log form. From there it basically steams in the pastry so although it's a little more done than you'd normally want, it stays very moist. Use some panko under the salmon to absorb the juices and keep the bottom pastry from sogging out. It's easier than it looks. I've done a few Christmas ones over the years.
Aquaholic
Crew Member
My cooking friend says she would do spinach and mayo, or spinach and Boursin, garlic and onion flavour. Panko is a good idea, RC.
Another suggestion is to do it pinwheel style, filling inside the pinwheel, then the puff pastry/wash/cook etc. This pinwheel filling idea would help slow down the salmon cooking process, which would allow the puff pastry and the salmon to finish closer at the same time at a desired temperature. You would have to test and tweak though.
Example only, this was for pinwheel salmon a while ago:
Another suggestion is to do it pinwheel style, filling inside the pinwheel, then the puff pastry/wash/cook etc. This pinwheel filling idea would help slow down the salmon cooking process, which would allow the puff pastry and the salmon to finish closer at the same time at a desired temperature. You would have to test and tweak though.
Example only, this was for pinwheel salmon a while ago:
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Rain City
Crew Member
I do it with onion, parm, lemon zest, cream cheese and spinach. Season the fish with S&P. This recipe I just found is pretty close to what I do. I have an ingredient list saved but no recipe. I probably took a little from a few of them, like I usually do when I'm trying something new.
Salmon Wellington (with Puff Pastry)
This Salmon Wellington is elegant and impressive, yet really easy. It's made with puff pastry, and a cream cheese and spinach filling.
cookingformysoul.com
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Aquaholic
Crew Member
I do wonder though if you stuff the filling inside like the pinwheel salmon photos, and then wrapped it in the puff pastry, it would keep the filling separated from the puff pastry.
Aquaholic
Crew Member
I have a bunch of different rubs, but have been going back to S&P on wings and drumsticks lately. Love it.
IronNoggin
Well-Known Member
Christmas Dinner 2024
This has become something of a tradition around here!
Pheasant stuffed and into the clay baker:
Served up with maple glazed yams, stuffing and oven baked Brussels:
And of course quaffed down with a very nice Merlot:
Cheers
This has become something of a tradition around here!
Pheasant stuffed and into the clay baker:
Served up with maple glazed yams, stuffing and oven baked Brussels:
And of course quaffed down with a very nice Merlot:
Cheers
Doug
Well-Known Member
Cooked the 5lb boneless Prime Rib last night. Seasoned it and used the 25 minutes at 500 degrees and then turn off the oven and let it sit in the oven for two hours. Took it out and let it rest 15 minutes and perfect med rare. Perfect flavor and tender. Finished off with home made apple pie and whip cream.
I love AB beef
I love AB beef
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IronNoggin
Well-Known Member
Don't think my Lady thought I was serious when she called yesterday to inquire what was on the menu for din-din. Frogs Legs. Long pause then OK...
Had a few moments to kill when last over in Vancouver, so I stopped by my favorite Chinese grocers to pick up some quail. Right beside the birds were planks of Frog's Legs, so of course I latched onto a couple:
Did the usual flour egg wash and seasoned bread crumbs before leaping into a hot frying pan:
Got them nice & crispy on the outside, while tender and juicy inside. Served up with a cold German mixed veggie salad, and wild rice with chanterelles:
Accompanied by an excellent Cabernet Sauvignon / Merlot blend:
They are quite succulent! Close texture to chicken, but have their own delicate flavor. Happy I collected two planks worth as there will be another dinner like this one down the road...
Cheers
Had a few moments to kill when last over in Vancouver, so I stopped by my favorite Chinese grocers to pick up some quail. Right beside the birds were planks of Frog's Legs, so of course I latched onto a couple:
Did the usual flour egg wash and seasoned bread crumbs before leaping into a hot frying pan:
Got them nice & crispy on the outside, while tender and juicy inside. Served up with a cold German mixed veggie salad, and wild rice with chanterelles:
Accompanied by an excellent Cabernet Sauvignon / Merlot blend:
They are quite succulent! Close texture to chicken, but have their own delicate flavor. Happy I collected two planks worth as there will be another dinner like this one down the road...
Cheers
IronNoggin
Well-Known Member
Fresh Big Hard-shell Dungeness Crabs - Steamed of course
Served up with Basmati rice, Spare Gooses & Hollandaise
Served up with Basmati rice, Spare Gooses & Hollandaise
IronNoggin
Well-Known Member
Another Tradition: New Year's Eve Fondue!
Moose Tenderloin, Whitetail Tenderloin, Free Range Pork Tenderloin, Lamb, Turkey and the Trimmings:
One of the most "civilized" ways to chow down IMHO!
And yes, it was paired with a very good Merlot!
Cheers
Moose Tenderloin, Whitetail Tenderloin, Free Range Pork Tenderloin, Lamb, Turkey and the Trimmings:
One of the most "civilized" ways to chow down IMHO!
And yes, it was paired with a very good Merlot!
Cheers
