The last entry hardly described the lengths we went to with Opal, the steelhead salmon we caught. I thought I’d post some more images of other things I made with her fine flesh and bones. (photographs courtesy of Derek Richmond)
Just as when in possession of a chicken carcass or some nice veal bones, a stock should be made to take advantage of the unctuous goodness that comes from such matter.
Fish head and bones, carrots, onions, celery, flat leaf parsley, sea salt, black peppercorns, white wine, water.
Bring to a boil, turn down immediately and barely simmer for an hour. Strain through muslin, put liquid back in clean pan and reduce by half. This can be used full concentration or diluted as desired.
With this stock I made a salmon chowder, though sadly at this point we were so into our shoot that I neglected to write any further recipe details down. As also happened with the tart that you’ll see below.
Pretty picture though.
Finally a tart, from the tasteful tart. I made a short crumbly pastry (lots of butter) and combined the salmon flesh with eggs, creme fraiche, heavy cream, salt, pepper, dill and spring onions (scallions). Baked to a golden finish.