The past few weeks have been alot harder and the cooking has stepped up a notch or two.One thing for sure is it has been fun. As we get closer to our practical for week 9 I realized I have to step it up and practice alot. So here is my first try at the Nicoise salad with Salmon. I wish I would have slanted the fish differant with the egg above it but never the less it came out good and the plate is clean.Hope you all enjoy it. John...Tuesday, May 4, 2010
Week 7 practicing week 8 & 9 this is my first stab at creating the Salade Nicoise au Saumon..
The past few weeks have been alot harder and the cooking has stepped up a notch or two.One thing for sure is it has been fun. As we get closer to our practical for week 9 I realized I have to step it up and practice alot. So here is my first try at the Nicoise salad with Salmon. I wish I would have slanted the fish differant with the egg above it but never the less it came out good and the plate is clean.Hope you all enjoy it. John...
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This is a dish I take quite seriously- as when done right it is my absolute favorite salad-- and I love salad! I like the tomatoes dressed separately off to the side-- that is pretty and is exactly the way I would want to eat them. It will prevent those greens from getting weighed down with heavier veggies.
ReplyDeleteIs the fish served warm or chilled? I love getting steak or a nice fish on a salad-- but sometimes the protein piece isn't cooled first and wilts out the salad or is covered in its own cooking juices that interfere with the salad dressing (happens a lot when places try to do Atkins style stuff-- skewers over salad always sound like a great idea but never quite work for me...) When the protein is served hot I prefer it to be presented slightly off to the side so that the the salad doesn't wilt-- unless it is spinach or baby braising greens where that is desired.
So I can't see from the picture-- do you have your green beans and olives and other traditional accompaniments in there?
You made me hungry-- now I know what I want for dinner tonight!
Yeah the green beens and potatoes along with the olives. The fish wasn't fresh out of the pan cause in this procedure after cooking the salmon;I was to sautee the potatoes and the haircot verts in a little bit of the salmon fat. so it wasn't super hot but warm.Thanks Alice im glad to hear your insight. Its giving me other ideas for sure..
ReplyDeleteSo after getting hungry looking at this picture I ended up at Catch in the Castro and ordered their seared tuna nicoise and while delicious it had a presentation issue-- the tuna was served thin sliced just seared on the edges tetaki style-- but they served the salad on a blue glass plate. I'm not sure why you would want to serve beautiful red sushi grade maguro on a cobalt plate-- thus making a sickly bruised purple effect... ah well John it just goes to show not everyone has what it takes to be culinary geniuses like us! Goes to show that dishware and utensils are as much a part of presentation as the order of operations...
ReplyDeleteThis is true I miss the bay area and L.A. as well.Lots of good places to eat really good food. I also miss Texas foe the Mexican food.People in Omaha say the Mexican food is good but I am not impressed.So I know what you mean.Well i'm off to my class hope today goes smoothly.Thanks for your insight, should help me through the day...
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