glacage-of-salmon-w-fingerling-potatoes-a-asparagus

Glacage of Salmon with Fingerling Potatoes and Asparagus (liquid eggs)

Yield: 50 each – 6 oz. Portions

Ingredients	Lb.	Oz.	Method
Salmon, portions 6 oz. - 50 ea.	18	12	-

Marinade / Seasoning

Ingredients	Lb.	Oz.	Method
Olive Oil	1	9	Blend all wet ingredients together in a bowl and coat salmon well.
Lemon Juice	1	4	-
Kosher Salt	-	7.5	Separately season the salmon filets lightly with salt, pepper and dill.
Black Pepper	-	2.5	-
Fresh Dill, minced	-	10	-
Total approximate weight	4 lb.	-

Instructions to prepare salmon for a la carte or a la minute service:

Pre-heat the oven to 375°F. After seasoning the salmon, heat 1-2 tablespoons oil in a sauté pan. Once hot, add the fish, sear on both sides and place on an oven-proof tray; place the fish in the oven. Upon the fish being taken out of the oven, place on the serving plate and top with Mousseline sauce. Place the sauced salmon under a broiler to caramelize and glaze the sauce until golden brown. Serve with seasoned asparagus and sautéed fingerling potatoes.

Hollandaise Sauce & Mousseline Sauce

Ingredients	Lb.	Oz.	Method
Water	-	5.5	Whisk together the water and egg yolk in a stainless steel bowl until well-combined.
Liquid Egg Yolk	-	12	-
Lemon Juice	-	3	-
Melted Butter	2	-	-
Salt, Kosher	-	.3	-
Black Pepper	-	.04	-
Heavy Cream	3	-	Whip heavy cream to a stiff peak.
Total approximate weight	6 lb.	5 oz.

Instructions

To make Hollandaise, add egg and water mixture to a double boiler or steam table water bath and heat to approximately 180°F and whisk continuously until glossy, thick and smooth. Remove from the heat and slowly whisk in the butter. Do the same with the lemon juice and seasonings. Return to the heat and bring this mixture up to 135°F.

Mousseline Sauce: Fold the stiff whipped heavy cream using a whisk into the hollandaise with an over and under motion until completely incorporated. Reserve for service covered.

Serving Suggestions: Serve with rice pilaf and a blend of zucchini & summer squash.