CookEat Recipe
Fish Salad Parisienne
Cold poached halibut, scooped root vegetables, peas, beans and potato dice gently mixed with a spiced herb dressing.
Method
Steps
Step 1
Place the two-pound piece of fresh raw halibut in a narrow saucepan with one carrot sliced, one onion sliced, one thyme sprig, one bay leaf, one clove, the half gill white wine, two tablespoons vinegar and one teaspoon salt for the fish. Add enough cold water to cover the fish. Bring slowly to a gentle boil, then cook gently for about five minutes as an initial guide, continuing as needed until the thickest part of the fish reaches at least 145°F on a food thermometer.
Step 2
Lift the cooked fish from the bulk hot poaching liquid into clean shallow containers. Divide into manageable large portions if needed so it can cool quickly, and refrigerate promptly at 40°F or colder until thoroughly cold. Keep raw-fish utensils separate from the cooked fish and salad ingredients. Do not leave perishable food at room temperature for more than two hours, or one hour when the temperature is above 90°F.
Step 3
For the full dressing batch, wash and thoroughly drain the parsley and chives, then finely chop them and measure one teaspoon chopped parsley and half a teaspoon chopped chives. Peel and finely chop the two medium shallots, crush the quarter of a small garlic clove and finely chop only the rind of one-quarter lemon. Mix these in a cold bowl with the level teaspoon Oriental curry powder, half teaspoon Dijon mustard, one light saltspoon English mustard powder, one light saltspoon cayenne, four teaspoons salt and one light teaspoon ground white pepper.
Step 4
Add the first one tablespoon cool olive oil and mash briskly with a fork until almost a pulp. Gradually mix in the first four tablespoons white wine vinegar.
Step 5
Transfer the whole aromatic mixture to a measuring vessel. Mix additional olive oil and white wine vinegar in the proportion two parts oil to one part vinegar by volume. Add only enough of this mixture to bring everything, including the aromatic mixture, to one quart in all. Mix thoroughly, then press through a strainer into a clean covered jar. Refrigerate promptly at 40°F or colder. Use unused dressing within four days of preparation, or freeze it for longer storage.
Step 6
For the full vegetable macedoine, wash and peel the two medium carrots and two medium turnips. Cut them with a very small vegetable scoop. Put the scooped roots in a small saucepan with the one pint hot water and one teaspoon salt for the roots. Boil for about thirty minutes as a guide, until cooked and tender, then drain.
Step 7
Return the hot carrots and turnips to the saucepan. Cut the cooked green beans into half-inch lengths, then measure two tablespoons of these cut pieces. Add them with two tablespoons cooked green peas and two tablespoons drained ready-to-eat canned flageolet beans. Add the separate two saltspoons salt, one ordinary saltspoon ground white pepper and half an ounce butter. Mix over the heat with a wooden spoon until thoroughly hot and thickened. Wash this prepared macedoine in clean cold water as directed for this salad, drain very thoroughly, then refrigerate promptly in a clean shallow container at 40°F or colder until cold.
Step 8
Once the halibut is thoroughly cold, remove all its skin and bones carefully and cut the flesh into one-inch slices or substantial flakes. Put in a salad bowl with the whole cold drained macedoine. Use two cold boiled potatoes, peel if necessary and cut into quarter-inch squares, then add them to the bowl.
Step 9
Sharply shake the cold strained dressing and measure four ordinary tablespoons of the actual finished dressing. Add this amount to the fish and vegetables with the separate half teaspoon freshly chopped parsley. Mix carefully without crushing the fish, wipe the sides of the bowl and serve promptly. Keep the salad cold until serving and the unused dressing covered in the refrigerator.
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