Nobody seemed interested in me trying the salmon poaching, but there’s nothing I can’t manage in the recipe Zenster posted, so I’m still game if you all are.
Kallessa, the recipe is dead nuts simple. Please don’t hesitate to contact me with any questions you might have about it. I’ll be happy to walk you through any problems. Look for the tiniest capers you can find and see about getting some Tillamook butter too. Some people don’t like dill so check first or just go with marjoram. Basil is a little strong for my tastes but some extra chives are always good to use.
Since the church does not permit any alcohol, look into a nice apple, peach or pear sparkler to pour with the fish. If all else fails, lemonade, Vernor’s or Henry’s cream soda might work well. A good mixed green salad with blue cheese or a traditional Greek Feta salad will accompany this rather well. Some garlic bread on the side would be nice too.
Don’t be afraid to give the fish a good whack with the cutting board. You want to hit it just once, so do it right the first time. The only big trick is flipping the salmon early to avoid it breaking apart. The stronger the poaching stock, the better the final dish comes out. You can use a fish stock but it can end up being too much of a good thing.
Best Wishes,
Zenster
If alcohol is part of the recipe, then by all means use it.
By the way, for those of you who want to drop off food and supplies, I’m unlocking the basement door around 9am. I figure we can eat around 3 or 4pm, but if you have other ideas, let me know.
No alcohol in the recipe, Czarcasm, it’s just that a nice white wine or Champagne would grace the salmon dish quite well. Look for a blood orange or peach sparkler from Italy made by Donelli at your local Cost Plus or Beverages and More.
I’ve posted the Poached Salmon recipe over in the Recipe Thread for the fifth time. Out of sheer frustration, I’m cross-posting it here too, in the hope that it will stick somewhere.
Poached Salmon
Main course
Preparation Time: 30 minutes
Serves: 3-4 people
Ingredients:
2 Lb Salmon filet (buy a cut from near the gills, not the tail portion)
1-2 Ripe lemons
1 Qt Chicken stock
1 Bunch fresh dill weed
1 Small jar non pareil capers (4 ounce)
½ Lb Butter (2 sticks)
Optional: Fresh thyme, basil or marjoram may be substituted for the dill.
Preparation:
Bring one stick of butter and the stock to a fast simmer in a pan large enough to hold the entire piece of fish. While the poaching liquid heats, carefully examine the fish filet for any nematodes or pin bones. Cut away any fins left on the filet including the fine bones attached to them. Use pliers to pull out any bones left behind by the fishmonger. Once the liquid begins to simmer, chop the fresh herbs and add a large handful of them to the broth. For a professional touch, tie the herbs into a bouquet garni or use a small cloth bag to prevent any herb fragments from dispersing into the poaching liquid.
Cover a large cutting board with waxed paper. Place the dressed and inspected salmon filet squarely on the paper covered cutting board. Wrap a second sturdy cutting board with waxed paper. Secure the waxed paper to the second cutting board using adhesive tape if needed. Holding the second wrapped cutting board well above the filet of fish and bring it down upon the salmon with a single sharp and well placed blow. The impact should compress the fish ~25-30% or from one inch thick to three-quarters of an inch overall thickness. This mechanical force will separate the tissues and permit penetration of the broth during the poaching process. The action also creates a tenderizing effect that provides diners with the most succulent of fish.
Gently lay the filet into the broth with the skin facing up. Reduce the heat to a very low simmer. Move the filet around to ensure that it is not sticking to the pan’s bottom. There should be enough liquid to cover the fish. If the cut is not completely submerged, add some more stock or be sure to baste the exposed area during the cooking process so it does not dry out. The final presentation will be with the skin side down, so the filet must be turned long before finishing. Wait five minutes and then carefully flip over the fish using a long bladed spatula or two separate pancake turners. The filet must be turned long before it is cooked halfway. By the midpoint of any cooking process, the fish will already have become too fragile to turn over without it breaking into pieces.
Check that the fish is done by flaking apart some of the cut’s thickest portion. The flesh should separate cleanly with minimal resistance. The interior should all be a uniform pale pink color without any dark red showing. Once again, use a long bladed spatula to bring the entire piece out of the poaching liquid in one piece. Place the fish upon a bed of shredded lettuce and garnish with sprigs of dill and wedges of lemon. Sprinkle some chopped dill across the plated fish.
Notes: Allow the fish to rest for three minutes and serve with melted butter, capers and chopped dill weed. Squeeze fresh lemon juice over each piece before consuming. Serve with a Chardonnay, Fume Blanc or Brut Champagne. A hearts of palm salad, fresh peas or a shrimp cocktail will accompany the fish rather well. Small roasted new potatoes or garlic mashed potatoes will make a fine side dish.
Hopefully that fish will also go with Coke… dedicated non drinker here.
Okay, so with Zenster not coming… Are we still going to Powell’s?
Or the Rose Garden? And if so when? Do we meet at the church then go? Or meet at Powell’s? I will be net incommunicado when I leave home so I have to get driving instructions befor Friday at 6 pm MST. I’d really like to go to Powell’s for a prowl:D
Am all excited!
Oh yeah… I dont think I like rotelli or cucumber in a Greek Salad…
maybe I’ll try it with chicken when I get up there.
I suggest everyone meet at the church around 9 or 9:30 to drop off food, then y’all can go on from there.
Can we push it to around 10?
I dont get in until 9:40 Friday night. Then I have to go shopping, get the kid into bed and myself. Get up in the morning and shower, make the salad, drive into Portland… hell I’ll be lucky to make it by 11.
Whatever’s convenient-if someone wants to drop in early the place will be open.
KKB and I still need to talk it over, but I think meeting at 10am would work best for us as well. The drive down takes over 2 and a half hours, so we’d need to be up and on the road by 7am. That might not be easy for us night owls. 
That said, we’re very much still down with Powell’s and the rose garden.
I think an updated review is in order:
Date: August 2, 2003 (2 days from today)
Where: St. Andrew’s Episcopal Church basement
Attendees and their food:
AudreyK and KKBattousai- Shoyu pork and garlic mashed potatoes
Czarcasm- Scotch eggs
Kallessa- chocolate cake, salad greens (and the salmon?)
Krisfer the Cat- Greek salad
TVGuy- strawberry/yogurt/whipped cream angel food cake
Ferrous- bread and cheese
Seven- stuff to bbq
Gr8Kat and Joel- Enchilada lasagna
Bumbazine- Jambalaya with chicken and shrimp
Sapphire Wolf and Mr. Wolf
FairyChatMoose
Smashed Ice Cream- kosher crock pot goodness
whatami
Shoshana
MajorTom
Sounds excellent.
I think Joel and I will take a pass on the site-seeing, if that’s all right with you guys (we’ll probably see more of the city than we want to as we drive around lost for 2 hours), and just plan on meeting up for lunch around 2:00ish. Cool? Cool
Dagnabbit!
Circumstances have kept me off the boards for several weeks, and now I find a Portland Dopefest too late in the game to come. i greatly enjoyed the last one and sounds as if this will be even bigger and better.
I’ll be thinking of you from upriver. Have a killer time!
Hometownboy
Sweltering in The Dalles
Garlic mashed potatoes are for people on diets, dammit. I make sour cream mashed potatoes.
Aw crap, now I really do want to make it. Thanks a lot…
My evil plan worked! Muahahaha!
Sorry to hear you won’t be joining us, Hometownboy.
Less than 24 hours now…
Czarcasm, does the church have a bread knife and something that will serve as a cheese board? I can easily bring them if not.
I honestly don’t know, so you might as well bring them. I’ve got a cribbage board and a half dozen sporks-will that do?
All set here. We’ll try to leave here around 7am. With luck, we’ll be there just before 10 to drop the food off and then we’ll head off to the rose garden and Powell’s. I guess we’ll wait around for a bit in case anyone wants to join us.
See everybody tomorrow!
If the main doors are locked the side door to the basement, by the parking lot, will be propped open.
So I’m going to mildly cuss now …
FRIG! DARN! SHOOT!
Everything fell apart at work this week and I’ve just returned (tonight, Saturday, at 9:15 PM) from an emergency visit to Central Oregon.
DAMN! I missed the 'Fest this time around.
I really, really hate it when work intrudes into my so-called social life.
Hope you guys had a nice time. Pictures??? I’m waiting to live vicariously through all of you…