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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SALMON-PAUPIETT" "M" "8/26/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "PAUPIETTES OF SALMON" "paupiettes of salmon, stuffed with duxelles and carrot and leek julienne, poached in raspberry wine and sauced with a raspberry cream"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
.na
A basic dish, adaptable to different fish, different garnishes, and different
sauces.
.PP
Poaching and saucing from web site of "recettes de saumon d'atlantique": 
http://www.geocities.com/Yosemite/9758/saumon.htm.
.PP
For traditional garnishes and sauces for fish, see LAROU; for modern ideas,
see CIA, pages ???ff.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "serves 4"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "pan,"
preferably stainless, large enough to hold 12 paupiettes and usable
on stove top and in oven
.IG "" "chinois"
.IG "" "wooden toothpicks"
.sp
.IG "2 lb" "salmon filet,"
enough for 12 paupiettes
.sp
.IG "1-1/2 cup" "raspberries"
.IG "1-1/2 cup" "good white wine"
.sp
.IG "1/4 tsp" "cracked pink peppercorns,"
or to taste
.IG "1/4 tsp" "salt,"
or to taste
.IG "1 T" "raspberry jelly"
.sp
.IG "1/4 cup" "duxelles"
.IG "2 Tbsp" "black olives,"
finely chopped
.IG "1/4 cup" "each of thin juliennes"
(1/8 inch) of
.I carrot
and 
.I leek,
saut\*(e'ed lightly in butter.
.IG "" "salt, pepper"
to taste
.IG "" "chopped fresh herbs"
to taste; e.g., 
.I thyme
.sp
.IG "1-1/2 cup" "cr\*(e`me fra\*(i^che"
(1 cup heavy cream with 1 T buttermilk, thickened for about 6 hours at room
temperature)
.sp
.IG "" "endive"
or other greens, as garnish
.IG "" "whole fresh raspberries,"
as garnish
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Steep the raspberries in the white wine, at room temperature, for 3 hours.
One may want to break up the berries.
After steeping,
strain through a \fIchinois\fP.
Discard the berry residue.
Stir into the liquor the cracked pink peppercorns, 
salt, and the raspberry jelly.
Reserve the liquor.
.SK 2
Prepare the stuffing for the paupiettes.
Make appropriate amounts of \fIduxelles\fP,
chopped black olives,
and juliennes of carrot and leek saut\*(e'ed lightly in
butter.
If the above garnishes are to be used also plating,
prepare perhaps double or triple these amounts suggested above.
.SK 3
Prepare the paupiettes.
Cut the salmon filet on the bias to obain wide slices,
1/4- to 1/3-inch thick.
Lightly salt and pepper one side of each slice.
Sprinkle with any herbs to be used as seasoning.
Spread 1 tsp of the duxelles the length of each slice.
Sprinkle with 1/2 tsp of the chopped olives.
Near one end of each slice, 
place several pieces each of the carrot and leek juliennes,
arranged so that the ends extend beyond one edge of the slice,
and they will appear to sprout from the rolled-up paupiette.
Roll up each paupiette from the julienne end.
Secure with 4 toothpicks.
It should be possible to stand up
the paupiettes on the "non-sprouting" end.
.SK 4
Bring the raspberry-wine liquor to a simmer
in the cooking pan on the stove top.
Quickly place the paupiettes in the pan, standing upright.
The raspberry-wine liquor should cover only the
very bottom of the paupiettes.
Return to the liquid to a simmer on the stove top.
Cover with the pan lid 
or with parchment paper cut to the size of the pan and laid on top the fish.
Either continue on the stove top at a very low simmer, 
being careful not to boil,
or put the covered pan in the oven at 400 F.
The fish is cooked 
when it has just turned translucent on top, in about 5 minutes;
do not overcook; do not let white coagulum appear on the surface.
When done, remove the paupiettes and keep warm.
.SK 5
Add the
.I cr\*(e`me fra\*(i^che 
to the raspberry-wine cooking liquor.
Reduce over medium-high heat (@7.5) until thick enough to nap a spoon well.
.SK 6
To serve,
arrange on each plate some greens, for example 3 endive leaves in a triangle.
Place 3 paupiettes in the spaces.
Optionally where the endive leaves meet, add a small mound of 
.I duxelles
with some chopped olives and a few strands of the juliennes.
Nap each paupiette with some raspberry cream sauce.
Distribute several raspberries around the periphery of the plate.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Instead of making paupiettes,
salmon medallions could be poached in the raspberry wine,
and the garnishes, used for stuffing the paupiettes, 
then would be spread over the top of each medallions.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
considerable attention to detail.
.I Time:
perhaps 1 hour preparation, 10 minutes cooking, 10 minutes plating.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.ig
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   <TITLE>Darnes de saumon au vin de framboises</TITLE>
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<CENTER>
<H1>
Darnes de saumon au vin de framboises</H1></CENTER>
&nbsp;

<P>Faire mac&eacute;rer des framboises dans du vin blanc d'Alsace pendant
3 h.

<P>Mettre le tout dans une casserole et laisser cuire doucement 10 mn.

<P>Passer au chinois.

<P>Mettre ce vin dans une sauteuse bien&nbsp; chaude ajouter du poivre
rose concass&eacute; et
<BR>de la gel&eacute;e de framboise.

<P>Faire pocher des darnes de saumon 5 mn dans ce jus.

<P>Sortir le poisson, ajouter de la cr&egrave;me fra&icirc;che, napper
le poisson de cette sauce.
<BR>&nbsp;<P>&nbsp;
<BR>&nbsp;<BR>&nbsp;<A HREF="saumon.htm"><IMG SRC="wd16.gif" BORDER=0 WIDTH=118 HEIGHT=69> Retour au menu de saumon</A></font>
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