Saturday, November 20, 2010

Salmon Cake with Cebollitas and Saffron Crevette Supreme Sauce






More modern French comfort food fresh from my kitchen!
   
     I started thinking about making salmon patties with the leftover fresh salmon scrap from a sushi platter project that I made.  The sushi only required a few tiny pieces of salmon filet, so I had odd shaped pieces of fresh salmon that were not used.  Every time that I had salmon patties in the past, somebody made them with canned salmon.  No thanks!  I do not like canned salmon.  I do not miss those kind of home cooked canned food meals!    
     I made this salmon cake with the same proportion of bread crumbs, peppers, celery and onion that is found in Baltimore crab cakes.  That means this salmon cake has more than 95% salmon in it.
     Cebollitas are commonly found in Mexican cuisine.  Cebollitas are sometimes called bulb onions.  Cebollitas are similar to a large green onion.
   
     Salmon Cake Recipe:
     Very finely chop a 6 to 8 ounce piece of fresh salmon filet or salmon scraps.
     Place the chopped salmon in a mixing bowl.
     Add 1 tablespoon of finely chopped red bell pepper.
     Add 1 tablespoon of finely chopped onion.
     Add 1 minced garlic garlic clove.
     Add 1 tablespoon of minced celery.
     Add sea salt and white pepper.
     Add 1 pinch of paprika.
     Add 1 pinch of cayenne pepper.
     Add 1 1/2 tablespoons of fine bread crumbs.
     Add 1 1/2 ounces of whisked egg.  (About 1/2 of a whisked egg is plenty for one salmon cake.) 
     Mix the salmon cake ingredients together.
     Form the salmon cake into a large ball shape.
     Place the salmon cake ball on a lightly oiled baking pan.
     Press the salmon cake down to form a dome shape.
     Drizzle a little bit of olive oil over the salmon cake.
     Sprinkle a few fine bread crumbs over the salmon cake.
     Bake in a 325 degree oven, till the salmon cake becomes golden brown and fully cooked. 
   
     Saffron Supreme Sauce and Cebollitas Recipe:
     A true supreme sauce is pale white in color.  Because shrimp stock and saffron were used, this supreme sauce has some color.
     Heat a small sauce pot over medium heat.
     Add 3 pats of unsalted butter and an equal amount of flour while stirring with a whisk.
     Stir till the roux becomes a whitish golden color.
     Add 1 1/2 cups of shrimp stock.
     Bring the liquid to a boil, while whisking occasionally, till the sauce thickens and becomes a veloute sauce.
     Add 1 pinches of crumbled top grade saffron or 2 pinches of safflower saffron.
     Add 4 trimmed cebollitas that are cut in half lengthwise.
     When the cebollita onions become cooked al dente, remove them from the sauce and set them aside for later in the recipe.
     Add 2 ounces of dry white wine.
     Reduce the temperature to medium low low heat.
     Add 1/2 cup of cream.
     Add 1/4 cup of sour cream.
     Add sea salt and white pepper.
     Simmer and reduce the sauce, till it becomes a medium thin sauce consistency.
     Keep the sauce warm over very low heat.
   
     Salmon Cake with Cebollitas and Saffron Crevette Supreme Sauce:
     Reheat the cebollita halves in the saffron shrimp supreme sauce.
     Place the cebollitas halves in a circle pattern on a plate as a border.
     Pour the saffron shrimp supreme over the cebollita onions and over the plating area where the salmon cake will be placed.
     Use a spatula to set the baked salmon cake on the center of the plate on top of the supreme sauce.
   
     This recipe is a little bit more elegant than the average salmon patty recipe!  This is a good response for the question of "What do I do with odd ball size scraps of salmon?"  Yummy!  ...   Shawna

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