Ingredients and Instructions
Ingredients: For: 24 Servings
Directions: Remove the salmon fillets from refrigeration just prior to cooking in batches of 24.
CCP below 41 degrees
Weight Measure
Salmon fillets 9 lbs 24 @ 6 oz. Take the portioned salmon fillets and pat dry.
Place them in a 4 inch hotel pan.
Court Bouillon poaching liquid
Cold Water ½ gal Place the cold water in a saucepan.
White Wine Vinegar 1 cup Add the white wine vinegar.
Leek Whites, sliced ½ cup Slice the white part of the leek, root-end.
Carrot, julienne ½ cup Julienne the carrot & celery into 2 inch sticks.
Celery, julienne ½ cup Place the vegetables into a cheesecloth bag.
Thyme, fresh 1 sprig Add in the thyme & bay leaf.
Bay Leaves 2 each Place cheesecloth bag into the liquid, making sure that it is
submerged.
Salt & ground white pepper 1 tsp. Season liquid with salt & pepper.
Bring the poaching liquid to 165 degrees and cook for 10
minutes. Remove the cheesecloth bag.
Pour the poaching liquid over the salmon in the 4 inch
hotel pan and poach @ 165 degrees until the center of the
salmon fillets are 145 degrees (CCP)
Cucumbers, sliced thinly
Salt 1 tsp.
3 each Wash off the cucumbers and slice thinly, lightly salt and
place in a cloth and allow the water content to leach out.
Safflower Oil ¾ pt. 12 fl oz. Stir the oil & vinegar together.
White Wine Vinegar ½ cup 4 fl oz. Gently squeeze out the cucumber and place in a bowl.
Dill fresh chopped 1 Tbsp. Add the freshly chopped dill.
Ground White Pepper 1 pinch Add a pinch of ground white pepper; pour over the
dressing and stir.
Place the poached salmon towards the bottom of the plate.
Spoon a tablespoon of cucumber salad on the thin part of
the poached salmon. Serve immediately.
Serving Size 6 oz. Pan Size 4 inch hotel pan Oven Temperature & Baking Time:
Temperature Minutes
Yield 24 servings Number of Pans Convection