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

GLACAGE OF SALMON WITH FINGERLING POTATOES AND ASPARAGUS (liquid eggs)

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Yield: 50 each – 6 oz. Portions

Ingredients (Salmon)

  • 18 lb., 12 oz. salmon, portions 50 each - 6 oz.

Ingredients for Marinade/Seasoning Ingredients

  • 1 lb., 9 oz. olive oil
  • 1 lb., 4 oz. lemon juice
  • 7.5 oz. kosher salt
  • 2.5 oz. black pepper
  • 10 oz. minced fresh Dill

Instructions for Marinade/Seasoning Instructions

  1. Blend all wet ingredients together in a bowl and coat salmon well.
  2. Separately season the salmon filets lightly with salt, pepper and dill.

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

  1. Pre-heat the oven to 375° F.
  2. 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.
  3. Upon the fish being taken out of the oven, place on the serving plate and top with Mousseline sauce.
  4. Place the sauced salmon under a broiler to caramelize and glaze the sauce until golden brown.
  5. Serve with seasoned asparagus and sautéed fingerling potatoes.

Ingredients for Hollandaise Sauce & Mousseline Sauce

  • 5.5 oz. water
  • 12 oz. liquid egg yolk
  • 3 oz. lemon juice
  • 2 lb. melted buter
  • 0.3 oz. Kosher salt
  • 0.04 oz. black pepper
  • 3 lb. heavy cream

Total approximate weight: 6 lb., 5 oz.

Instructions for Hollandaise Sauce:

  1. Place the egg and water mixture over a double boiler at approximately 180° F and whisk continuously the egg mixture until glossy, thick and smooth.
  2. Remove from the heat and slowly whisk in the butter.
  3. Do the same with the lemon juice and seasonings.
  4. Return to the heat and bring this mixture up to 135° F.

Instructions for Mousseline Sauce:

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

Serving Suggestions:

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

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