Alexandra's Salmon & Halibut Braids
This is an extremely simple, yet wonderfully elegant recipe for when you really want to stun your guests.
Ingredients:
Super fresh halibut and king salmon. Approximately 3 lbs. total
1/2 bottle of dry white wine
Bay leaf
Black peppercorns
Salt & pepper
Butter
Chopped fresh dill (or parsley)
Lemon juice
1/2 Pint fresh double whipping cream
To Serve 6:
Using a very sharp
kinfe, cut strips of firm fresh halibut and fresh king salmon as evenly as possible, approximately 10 - 12 inches long, one half inch wide and about one third inch deep (10" x 1/2" x 1/4"). Avoid fish that
is gaping or falling apart. You will need 18 strips in total, using approximately half halibut and half salmon. The fatty salmon belly parts are great for this recipe.
Taking two strips of one fish and one of
the other (3 strips), carefully lay their ends together, on top of each other, and secure with a toothpick. Very carefully braid the three pieces of fish together, and secure the final end with another toothpick.
Trim any excess, squaring off the ends neatly.
Fill the bottom of a large streamer with about one inch depth of the dry white wine, toss in a bay leaf, and a few black peppercorns, then carefully lay the portions of
braided fish in the buttered top part of the steamer.
May be done in batches. Poach the fish in the white wine until just perfectly set. Lay the braids side by side in a long buttered rectangular baking dish and set aside.
When all the fish is poached, continue
to simmer the white wine in the bottom pot, and start to add fresh double whipping cream in a slow stream, stirring frequently, until the mixture begins to reduce and thicken.
Whisk in about 1/4 stick of butter, cut up, and more cream if necessary, plus the juice of half a lemon (add lemon juice slowly to avoid breaking or curdling the sauce). Season with salt and pepper and finely chopped dill. When the sauce is quite thick and eaily coats the back of a spoon, remove from heat and ladle carefully over the fish braids.
Finish the seafood in a hot oven for about 8 minutes to bring back to heat and serve immediately over a bed of garlic mashed potatoes, steamed greans, and an ample fresh salad. Garnish with the other half of the
lemon cut into 6 wedges.
Voila!