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.
