The Laughing Wolf: Carnival of the Recipes

November 04, 2004

Carnival of the Recipes

Here are a few quick entries for this week’s carnival. Enjoy!

Herb Poached Cod

Hardware:
Cutting board
Knife
Aluminum Foil
Grill or Oven

Ingredients:
Fillet of Cod
Fresh tarragon, dill, cilantro
White wine
Salt, pepper

On a sheet of foil, lay down a bed of herbs in the shape of the fillet. Place fillet on herbs, pour in small amount of white wine, season with Kosher salt and fresh ground pepper, and seal foil packet. Roast until done.

Herb Poached Salmon

Hardware:
Cutting board
Knife
Aluminum Foil
Grill or Oven

Ingredients:
Fillet of Salmon
Fresh dill
White wine
Butter
Salt, pepper

On a sheet of foil, lay down a bed of fresh dill in the shape of the fillet. Place fillet on dill, pour in small amount of white wine, season with Kosher salt and fresh ground pepper, and place pats of butter on top of the salmon. Seal foil packet and roast until done.

Dill-Butter Salmon

Hardware:
Cutting board
Knife
Grill or Oven

Ingredients:
Whole Salmon
Fresh dill, lots
Butter, lots
Salt, pepper

Take about a pound of butter, soften. Chop up lots and lots of fresh dill. Combine chopped dill with softened butter. Fill inside of whole salmon with majority of the dilled butter, smear some of what remains over the outside. Grill, low to medium, and replenish butter as needed until salmon is done. Enjoy.

Posted by wolf1 at November 4, 2004 01:32 PM | TrackBack

Comments

How long does it usually take to roast till done?

Posted by: Jeff at November 5, 2004 08:14 PM

That is going to depend on the thickness, the exact temp, your taste for doneness, etc. I usually let it go at least 10 minutes, then check.

Posted by: Laughing Wolf at November 5, 2004 08:18 PM

excellent. this is almost exactly how i poach my salmon on the grill. one addition, though. i take a lemon, and use the mandolin to slice it paper thin. the lemon is then mingled with the herbs, and a couple of slices on the top. wowser, it's good.

do you have a preference of white wine? i've been experimenting, and to be honest, i haven't found one yet that didn't work. sauvignon blanc has probably been my favorite, though

Posted by: bothenook at November 6, 2004 05:43 AM

The lemon would be a great touch, thanks for sharing! As for the wine, I have yet to find one that does not work. This time, we used an outstanding Zull 2002 Gruner Veltliner Sechs Vierteln. I am finding the Gruner Veltliners work very well with fish.

Posted by: Laughing Wolf at November 6, 2004 01:31 PM

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