ACJ 015| Emulsified Pan Sauce
I answer Joni's question about making a pan sauce after pan roasting a salmon.
I answer Joni's question about making a pan sauce after pan roasting a salmon.
A rillette is made from meat, (usually pork or game), that is slowly cooked in fat or a flavored liquid, and then pounded into a paste using some or all of the cooking liquid. The resulting paste is then placed in a jar or ramekin and capped with fat, which allows the meat to cure and the flavors to meld.
This recipe is a great way to use your left over salmon scrap after you butcher a side down into fillets. The salmon is pureed in a food processor with a flavored cream and then baked in a terrine mold. The finished product is a slice-able yet spreadable pâté that works great as an appetizer or canape.
This video demonstrates how to pan roast a fillet of salmon.
Rillettes are a great introduction into charcuterie because they're fairly easy to make and absolutely delicious. These salty-meat spreads are best described as a cross between confit and pate, and our one of my favorite ways to start a casual gathering or a multi-course tasting menu.
This video will teach you one of many techniques for butchering a whole salmon, or any "symmetrical fish," as opposed to a flat fish like halibut or sole.