Wednesday, July 23, 2008

DIY fish fillet tips

Just love Rebekah Denn's tutorial piece on the tricky business of filleting your own fish. Chef Eric Donnelly makes it look so easy in this video. Maybe if I had his knife, or had tackled the thousands of fish he's skillfully sliced... 

This weekend, I made a whole salmon for a family dinner and took the easy way out, buying two pieces, tucking fennel and leeks between the two and cooking them on a plank for nearly two hours (at 275 degrees). When it was time to serve, I saw the fish was still a shade undercooked, so I popped it under the broiler. Not perfect, but it tasted great.

What's your favorite way to cook salmon?

3 comments:

tpd said...

I bake fillets smeared with pesto bought at Costco. It always gets positive comments.

Malarkey said...

On an alder plank over charcoal. A little preserved lemon maybe, salt and pepper, and that's it. Divine.

David Hinske said...

Marinaded in equal parts Wild Turkey, honey, and olive oil for a couple hours then sprinkled with finely chopped garlic and a blend of rosemary, basil, and oregano fresh from the back yard. I grill it on a gas grill - but agree with Malarky that charcoal would be really good. I would have salmon before cow on most days. So good and so good for you.