CookEat Recipe
Salmon Baltimore
Three salmon slices topped with six whole oysters each and finished with strained brown pan gravy and demi-glace.
Method
Steps
Step 1
Measure one actual gill of finished demi-glace and loosen only this portion with a little hot ready-to-use unsalted veal broth until somewhat fluid. If the sauce was refrigerated or thawed, bring the loosened portion to a full rolling boil while stirring and check that it reaches at least 165°F. Keep hot for prompt use.
Step 2
Heat the oven to 350°F. Put three fresh salmon slices, each weighing three-quarters of a pound, in an oven-safe frying pan. Season with one teaspoon salt and half a teaspoon white pepper, then add one gill white wine, one gill cold water and half an ounce butter.
Step 3
Cover the fish with lightly buttered food-safe baking parchment rated for at least 350°F, cut to fit inside the pan and clear of the burner. Boil on the stovetop for two minutes, then bake in the oven for twenty minutes as a guide. Check each slice in its thickest part away from bone and continue as needed until it reaches at least 70°C.
Step 4
Lift the salmon onto a hot dish, carefully remove the bones from the centre and keep warm. Add eighteen freshly opened whole oysters to the same fish cooking liquor. Boil for three minutes as a guide, continuing until a clean food thermometer confirms the flesh of each oyster reaches at least 74°C. Lift out with a skimmer and put six oysters on top of each salmon slice.
Step 5
Reduce the remaining fish gravy to about half a gill. Add the entire prepared one-gill demi-glace portion, mix well and boil briskly for five minutes. Strain the gravy over the salmon and oysters, keeping the whole oysters in place, and serve promptly.
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