Current Events > Rate my dinner! Tasted great, but not satisfied with presentation.

(+) Yeah! (+)

Poached salmon on top of sauteed asparagus and carrots with a beurre blanc sauce on top.
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never heard of that sauce before

CharlesBronson posted...

never heard of that sauce before

It's white wine sauce.

But like 90% butter.

You reduce white wine, white-wine vinegar with chopped shallots so it's almost dry, you can add some cream if you want to help with the emulsion, reduce that. Add cubes of butter and it needs to melt, not too high or low heat, strain it and then season it to taste. It's a sweet and sour buttery sauce.



leverageblargh posted...

Do you think Gordon Ramsay would be proud of you

Nope.
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Rate the taste and textures.

Did you foil bake the salmon?
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that may have tasted good for 30 seconds, looks like a tiny incredibly small portion.
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FF_Redux posted...

Poached salmon on top of sauteed asparagus and carrots with a beurre blanc sauce on top.

what's the green shit? food shouldn't be green

0/10

unpleasant_milk posted...

Rate the taste and textures.

Did you foil bake the salmon?

I poached it in the same water I blanched my asparagus and carrots before I sauteed them.

The water had lots of salt, got it to boil, put in the salmon fillet. And removed the pot from the heat and let it sit for 10 minutes.

It was firm and nice yet flaky as done fish should be, had nice salty flavor that enhanced the salmon and hint of the asparagus and carrot sweetness.
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Dustin1280 posted...

that may have tasted good for 30 seconds, looks like a tiny incredibly small portion.

I was gonna have tourneed potatoes with it but cba.

I had a 400gram salmon fillet, but only cut a piece from it for the plating. I ate the rest of the salmon so I got filled anyway.

And I ate some extra asparagus and carrots after.
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Ok, all is well then, that was your "dessert."

Looked pretty good
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FF_Redux posted...

CharlesBronson posted...

never heard of that sauce before

It's white wine sauce.

But like 90% butter.

You reduce white wine, white-wine vinegar with chopped shallots so it's almost dry, you can add some cream if you want to help with the emulsion, reduce that. Add cubes of butter and it needs to melt, not too high or low heat, strain it and then season it to taste. It's a sweet and sour buttery sauce.



leverageblargh posted...

Do you think Gordon Ramsay would be proud of you

Nope.

Why would you not pan-sear the salmon first, then use the fond and white wine to deglaze, then adding butter and sauteing the shallots in it before thickening a bit by cooking it down?
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Dustin1280 posted...

Ok, all is well then, that was your "dessert."

Looked pretty good

I'm also trying to cut down on calories. The white wine butter sauce was already giving loads of calories. also I had a pretty heavy lunch today.
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Good for you! Keep trying to stay healthy.
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ManicPlumber77 posted...

Why would you not pan-sear the salmon first, then use the fond and white wine to deglaze, then adding butter and sauteing the shallots in it before thickening a bit by cooking it down?

It wasn't what I wanted to do. That's not beurre blanc sauce. And I wanted to poach fish since it's new thing for me.
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FF_Redux posted...

Dustin1280 posted...

Ok, all is well then, that was your "dessert."

Looked pretty good

I'm also trying to cut down on calories. The white wine butter sauce was already giving loads of calories. also I had a pretty heavy lunch today.

cutting calories by eating a pound of butter in the sauce?
LMAO
get a clue
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FF_Redux posted...

ManicPlumber77 posted...

Why would you not pan-sear the salmon first, then use the fond and white wine to deglaze, then adding butter and sauteing the shallots in it before thickening a bit by cooking it down?

It wasn't what I wanted to do. That's not beurre blanc sauce. And I wanted to poach fish since it's new thing for me.

So you boiled fish, then basically destroyed it with butter and expensive green onion?
I mean, to each their own. If it tasted good, then hey, good for you.
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ManicPlumber77 posted...

FF_Redux posted...

ManicPlumber77 posted...

Why would you not pan-sear the salmon first, then use the fond and white wine to deglaze, then adding butter and sauteing the shallots in it before thickening a bit by cooking it down?

It wasn't what I wanted to do. That's not beurre blanc sauce. And I wanted to poach fish since it's new thing for me.

So you boiled fish, then basically destroyed it with butter and expensive green onion?
I mean, to each their own. If it tasted good, then hey, good for you.

No, I poached it. I didn't boil it. You can poach fish you know. Why are you being so hostile? And read, I didn't use any green onion.
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FF_Redux posted...

ManicPlumber77 posted...

FF_Redux posted...

ManicPlumber77 posted...

Why would you not pan-sear the salmon first, then use the fond and white wine to deglaze, then adding butter and sauteing the shallots in it before thickening a bit by cooking it down?

It wasn't what I wanted to do. That's not beurre blanc sauce. And I wanted to poach fish since it's new thing for me.

So you boiled fish, then basically destroyed it with butter and expensive green onion?
I mean, to each their own. If it tasted good, then hey, good for you.

No, I poached it. I didn't boil it. You can poach fish you know. Why are you being so hostile? And read, I didn't use any green onion.

I was referring to your use of shallots as careless.
And I already said that if you liked it, then it works for you.
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ManicPlumber77 posted...

I was referring to your use of shallots as careless.
And I already said that if you liked it, then it works for you.

That's shallots not green onions. Also that's how you make beurre blanc. How is a classic french sauce being careless?
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Also, as far as presentation goes, the lattice of vegetables that you laid your fish over is a good idea, but for next time (since you said you were unsatisfied with the presentation), try drizzling the sauce instead of spooning it.
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ManicPlumber77 posted...

Also, as far as presentation goes, the lattice of vegetables that you laid your fish over is a good idea, but for next time (since you said you were unsatisfied with the presentation), try drizzling the sauce instead of spooning it.

Thing is I was a bit panicked since I ruined my first batch of sauce, it separated as I got it done too quick and had other stuff to get done, and I think I got it too hot while it was resting. So I had to make a new batch. Also the first piece of fish broke on top of the veggies, so had to put another one. And I was out of good parsley so I just threw that on top.

I wanted a better looking piece of fish which I had at first, and something better garnish on top. Otherwise I'm satisfied. I like the sauce presentation tho,
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The separation of the sauce is an issue. Butter-based sauces are tricky to pull off if not served immediately. Also, the heat of the food makes for an issue as well for said sauces. I usually prepare mine with an emulsifier right when the fish is finishing up, so it can be served immediately.
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ManicPlumber77 posted...

The separation of the sauce is an issue. Butter-based sauces are tricky to pull off if not served immediately. Also, the heat of the food makes for an issue as well for said sauces. I usually prepare mine with an emulsifier right when the fish is finishing up, so it can be served immediately.

Yeah. It was the first time for me poaching fish, even cooking asparagus, and especially making beurre blanc so it was lots of new things so I miscalculated some time stuff. But that's what's fun with cooking, learning and stuff. The sauce is quickly made so that's good. Next time I'll do it as the last step. It did turn out super awesome the first time, it just got ruined while my veggies had to get done.
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FF_Redux posted...

ManicPlumber77 posted...

The separation of the sauce is an issue. Butter-based sauces are tricky to pull off if not served immediately. Also, the heat of the food makes for an issue as well for said sauces. I usually prepare mine with an emulsifier right when the fish is finishing up, so it can be served immediately.

Yeah. It was the first time for me poaching fish, even cooking asparagus, and especially making beurre blanc so it was lots of new things so I miscalculated some time stuff. But that's what's fun with cooking, learning and stuff. The sauce is quickly made so that's good. Next time I'll do it as the last step. It did turn out super awesome the first time, it just got ruined while my veggies had to get done.

Exactly. Cuisine is something you learn from experience. It actually does look like I'd f*** with it. I'd eat that s*** right up if it was in front of me. We oughta exchange recipes and stuff.
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ManicPlumber77 posted...

FF_Redux posted...

ManicPlumber77 posted...

The separation of the sauce is an issue. Butter-based sauces are tricky to pull off if not served immediately. Also, the heat of the food makes for an issue as well for said sauces. I usually prepare mine with an emulsifier right when the fish is finishing up, so it can be served immediately.

Yeah. It was the first time for me poaching fish, even cooking asparagus, and especially making beurre blanc so it was lots of new things so I miscalculated some time stuff. But that's what's fun with cooking, learning and stuff. The sauce is quickly made so that's good. Next time I'll do it as the last step. It did turn out super awesome the first time, it just got ruined while my veggies had to get done.

Exactly. Cuisine is something you learn from experience. It actually does look like I'd f*** with it. I'd eat that s*** right up if it was in front of me. We oughta exchange recipes and stuff.

I made a red wine reduction sauce for the first time few days ago and it was amazing, I wanted to keep some of the shallots in the sauce too.



It's with steak, fondant potatoes and green beans.
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Stop. I'm gonna short out my keyboard if I keep drooling.

You ever tried cooking cajun fusion?
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ManicPlumber77 posted...

Stop. I'm gonna short out my keyboard if I keep drooling.

You ever tried cooking cajun fusion?

I know nothing about cajun. I'll get there later. I was gonna dig deeper on authentic Mexican food this summer but haven't done much with that. It's hard to comeby some of the ingredients, I have to order online. I was doing authentic thai last summer and we have Thai grocerry stores so it's easier to get those ingredients.

I guess I got into some french cooking just now. Well sauce stuff. Not sure what to do next tho. We'll see.
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bump
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bum,p
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How's your spice rack?
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