While I was taking my class, and discovering more about the fabulousness of salmon, a discussion came up about fish smell and
how it can make the whole house stink like fish for days. I agree, fish does smell. The chef explained that as the fish heats in the saute pan or the oven, it releases its oils and the oils carry the predominant fishy smell. It's embarrassing from the start, like a shameful display of desperation from a desperate lonely old soul. And the smell lingers long afterwards, rejected harshly by the cook. And this fact, unfortunately, prevents most cooks from bringing this sad fish into their lives.
In between the smelly searing in the pan to the highly rejected kitchen aroma, is something we all know to be true, that this beautiful salmon, beaten down by the ocean and tidal waves of life, flakes into angelic form on the fork and tongue. The cook who knows her beauty will bring this stinky angel into his home and lovingly prepare a hoisin glaze and set her atop a bed of roasted shitake mushrooms and red peppers, or, in a fit of salmon desire, will unabashedly sear her flesh to a hot pan (smells be damned) and drizzle with a fine rosemary lemon shallot sauce.
Some may prefer the familiarity, comfort and sureness of the innocent cow with her pleasant aromas from roast to grill to skillet or stew and how easy she gives assured success. But the wise cook knows the risks of the fish and how her delicate nature can be toughened to the point of no return, like a war-lorn heart that can be broken no more. But, forgiving and wise, he also knows he can transform her into a sensational burger that surprises and delights even the most loyal cow loving crowd. Preparing this fish rewards the cook with the heart and mind of a true chef, full of life and love and more highly acclaimed success. Tis not always easy to invite her dastardly, off-putting character into your life and finely balance her exotic and colorful flavors but be warned, once you do, you will never forget her and only want for more.
Ventilate your kitchens my dear friends or simmer some water with a few dashes of cinnamon and cloves but do not pass up the hoisin glazed salmon with roasted shitake mushroom and red pepper salad or any other salmon for that matter. Thanks to my new friend and teacher chef Karen Docimo for introducing me to the versatility and creativity of salmon. Her recipes are truly amazing and the experience of working with the salmon in such exotic ways will become a new part of my life. Please visit www.karencooks.com or become her facebook fan at Karen's Chef du Jour Personal Chef Service.
With Salmon Love,
Michelle
No comments:
Post a Comment