I've never seen salmon 'braided' before, have you? Thought of the tortured food thread when I saw it. Don't think the picture does it justice, lol. They literally braided it, just as one would do hair...or the Swedish Tea Ring I used to make back in the dark ages.http://tinyurl.com/hos7a
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Braided Salmon Cathy & Joe, I was looking through some old Cooking Light mags and came across this.
- Thread starter curious1
- Start date
Oh, My goodness...I did this sort of thing so very many years ago....the fish we had
caught (a geelbek) was huge and we had a lot of mouths to feed...so we filleted the fish in strips and then I "braided" it. I then placed four sets of the braids into 4 long tin foil loaf pans and covered them in a mix of soya sauce, chopped parsley and garlic and who knows what else....prolly lemon slices and juice.
Why the tin foil pans?...well, we were at a camping sort of holiday cottage where the oven (kitchen ware) was almost non existent and so I improvised, plaiting (braiding) the fish meant more would fit into the loaf pans!!!.....
Everyone was so impressed, as was I, that it all actually cooked in the wonky weird gas oven that was there. (I vaguely remember a large pot of simmering wine on the stove top too, LOL! It was cold, wintery weather)
I always meant to try this at home but never did...would I do this again now?????
You know, if I get a huge piece of fish I just may as it all went so quickly after the strips of fillets were done and if it is a piece of salmon the thicker pieces (under cooked) would be for DH and the more cooked pieces would be for those who like it that way.
caught (a geelbek) was huge and we had a lot of mouths to feed...so we filleted the fish in strips and then I "braided" it. I then placed four sets of the braids into 4 long tin foil loaf pans and covered them in a mix of soya sauce, chopped parsley and garlic and who knows what else....prolly lemon slices and juice.
Why the tin foil pans?...well, we were at a camping sort of holiday cottage where the oven (kitchen ware) was almost non existent and so I improvised, plaiting (braiding) the fish meant more would fit into the loaf pans!!!.....
Everyone was so impressed, as was I, that it all actually cooked in the wonky weird gas oven that was there. (I vaguely remember a large pot of simmering wine on the stove top too, LOL! It was cold, wintery weather)
I always meant to try this at home but never did...would I do this again now?????
You know, if I get a huge piece of fish I just may as it all went so quickly after the strips of fillets were done and if it is a piece of salmon the thicker pieces (under cooked) would be for DH and the more cooked pieces would be for those who like it that way.
sandy-in-baltimore
Well-known member
A very impressive Entree
Thanks for reminding me of this recipe which I haven't served in a long time. It is beautiful and delicious. After you are finished weaving the sardines....give it a try.
Exported from MasterCook *
Fish Braids W/tomato
Serving Size : 6
Categories : Company - Fish - Salmon - Special
Amount Measure Ingredient -- Preparation Method
Tomato Fish Sauce
4 Large Tomatoes -- RIPE
3 Cups Fish Stock -- CONCENTRATED
1 Cup Dry White Wine
1 1/4 Cups Cream
2 Egg Yolk
1 Cup Basil -- FINELY SHREDDED
Fish Braids
3 Fillets Sole -- SKINNED
6 Fillets Rainbow Trout Or Pink Salmon -- SKINNED
2 Tablespoons Butter -- SOFTENED
Freshly Ground Black Pepper
2 Cups Dry White Wine Or Fish Stock
SAUCE
*********
PEEL, SEED & CORE TOMATOES. DO NOT DISCARD THE PEELINGS. CUT THE TOMATO FLESH INTO FINE DICE & RESERVE. PLACE THE SKIN, SEEDS & CORES IN A SAUCEPAN WITH THE FISH STOCK & WINE & BOIL UNTIL THE LIQUID IS REDUCED BY HALF.
STRAIN THE SAUCE INTO A CLEAN PAN, DISCARDING THE SOLIDS THAT REMAIN IN THE STRAINER. COOL SLIGHTLY.
FOR A THICKER SAUCE, WHISK THE CREAM & EGG YOLKS TOGETHER & STIR INTO THE REDUCED STOCK.
ADD THE CHOPPED TOMATOES AND BASIL. THE TOMATO SHOULD BE HEATED THROUGH GENTLY SO THAT IT STILL RETAINS ITS FRESH RAW TASTE.
TO COOK THE FISH
************************
6 SHEETS OF FIRM CARDBOARD, EACH MEASURING 8x4 INCHES, COVERED WITH FOIL.
CUT THE FILLETS IN HALF LENGTHWISE TO MAKE 18 STRIPS.
BUTTER THE PREPARED FOIL-COVERED CARDBOARD SHEETS WELL, THEN, USING 1
WHITE AND 3 PINK STRIPS OF FISH, MAKE A BRAID DIRECTLY ON EACH SHEET.
LAY THE SHEETS IN A SINGLE LAYER IN A LARGE BAKING DISH, SALT AND PEPPER LIGHTLY AND POUR ON THE WHITE WINE OR FISH STOCK.
COVER THE DISH TIGHTLY WITH FOIL AND BAKE IN A PREHEATED 400 TO 425 DEGREE OVEN FOR 8 TO 10 MINUTES, UNTIL THE FISH IS JUST COOKED.
TO SERVE
*************
REHEAT THE SAUCE IF NECESSARY (DO NOT ALLOW IT TO BOIL).
POUR A LITTLE OF THE HOT SAUCE ONTO EACH PLATE AND SLIDE A FISH BRAID CAREFULLY ON TO THE SAUCE.
SERVE AT ONCE.
Thanks for reminding me of this recipe which I haven't served in a long time. It is beautiful and delicious. After you are finished weaving the sardines....give it a try.
Exported from MasterCook *
Fish Braids W/tomato
Serving Size : 6
Categories : Company - Fish - Salmon - Special
Amount Measure Ingredient -- Preparation Method
Tomato Fish Sauce
4 Large Tomatoes -- RIPE
3 Cups Fish Stock -- CONCENTRATED
1 Cup Dry White Wine
1 1/4 Cups Cream
2 Egg Yolk
1 Cup Basil -- FINELY SHREDDED
Fish Braids
3 Fillets Sole -- SKINNED
6 Fillets Rainbow Trout Or Pink Salmon -- SKINNED
2 Tablespoons Butter -- SOFTENED
Freshly Ground Black Pepper
2 Cups Dry White Wine Or Fish Stock
SAUCE
*********
PEEL, SEED & CORE TOMATOES. DO NOT DISCARD THE PEELINGS. CUT THE TOMATO FLESH INTO FINE DICE & RESERVE. PLACE THE SKIN, SEEDS & CORES IN A SAUCEPAN WITH THE FISH STOCK & WINE & BOIL UNTIL THE LIQUID IS REDUCED BY HALF.
STRAIN THE SAUCE INTO A CLEAN PAN, DISCARDING THE SOLIDS THAT REMAIN IN THE STRAINER. COOL SLIGHTLY.
FOR A THICKER SAUCE, WHISK THE CREAM & EGG YOLKS TOGETHER & STIR INTO THE REDUCED STOCK.
ADD THE CHOPPED TOMATOES AND BASIL. THE TOMATO SHOULD BE HEATED THROUGH GENTLY SO THAT IT STILL RETAINS ITS FRESH RAW TASTE.
TO COOK THE FISH
************************
6 SHEETS OF FIRM CARDBOARD, EACH MEASURING 8x4 INCHES, COVERED WITH FOIL.
CUT THE FILLETS IN HALF LENGTHWISE TO MAKE 18 STRIPS.
BUTTER THE PREPARED FOIL-COVERED CARDBOARD SHEETS WELL, THEN, USING 1
WHITE AND 3 PINK STRIPS OF FISH, MAKE A BRAID DIRECTLY ON EACH SHEET.
LAY THE SHEETS IN A SINGLE LAYER IN A LARGE BAKING DISH, SALT AND PEPPER LIGHTLY AND POUR ON THE WHITE WINE OR FISH STOCK.
COVER THE DISH TIGHTLY WITH FOIL AND BAKE IN A PREHEATED 400 TO 425 DEGREE OVEN FOR 8 TO 10 MINUTES, UNTIL THE FISH IS JUST COOKED.
TO SERVE
*************
REHEAT THE SAUCE IF NECESSARY (DO NOT ALLOW IT TO BOIL).
POUR A LITTLE OF THE HOT SAUCE ONTO EACH PLATE AND SLIDE A FISH BRAID CAREFULLY ON TO THE SAUCE.
SERVE AT ONCE.