James Beard's New Fish Cookery - James Beard [64]
In a large mixing bowl or the bowl of an electric mixer with a dough hook, combine the remaining 3 cups flour, the eggs, and salt. Mix with a wooden spatula or spoon or mix at low speed in the electric mixer for 3 minutes or until thoroughly blended. Scrape the sides with a rubber spatula once during the process. Next, work in the butter, 1 or 2 tablespoons at a time, being certain each piece is completely blended before adding more.
When the yeast mixture is doubled in bulk, remove from the bowl and combine with the second dough mixture. Mix thoroughly with the hands, a wooden spatula, or in a mixer with a dough hook. Scrape down the sides of the bowl, cover with a towel, and set to rise in a warm, draft-free place until doubled in bulk. When the dough has risen, punch it down with your fist. Cover the bowel with aluminum foil and refrigerate several hours or overnight before using. The dough will rise again slowly under refrigeration and the texture will become more solid and workable. When ready to use, punch down again and roll out on a heavily floured board.
Crepes
7/8 cup all-purpose flour
1/8 teaspoon salt
3 eggs
2 tablespoons melted butter
11/2 cups milk
Sift the flour and salt into a bowl. Add the eggs, one at a time, mixing well after each addition until there are no lumps. Add the melted butter. Gradually stir in the milk and mix until the batter is the consistency of thin cream (you may not need all the milk, so add it slowly). Let the batter rest before using.
Make the crêpes in a heated 8-inch crêpe pan (this makes 6-inch crêpes). Put the pan over medium-high heat and, when hot, brush with a little melted butter. Pour a little of the batter into the pan, tilting and rotating it so the batter coats the surface evenly. Pour any excess back into the bowl. Cook the crêpe until lightly browned on one side; turn and lightly brown the other side. Keep warm on a plate until ready to use.
Coulibiac
4 or 5 fillets salmon, about 12 inches long
1 pound white fish (sole, haddock, etc.)
12 ounces melted butter
3 tablespoons chopped parsley
1 recipe Brioche Commune
12 to 14 unsweetened crêpes
Poach the salmon in salt water, allowing 10 minutes per inch of measured thickness. Poach the white fish separately, following the same timing. Drain and chop the white fish, then mix in 8 ounces melted butter and parsley. Set this farce aside.
Remove the brioche dough from the refrigerator, punch down, and roll out into a large rectangle. Melt the remaining 4 ounces butter. Put a layer of crêpes on the dough, then some of the farce, melted butter, another layer of crêpes and more farce, and more melted butter. Arrange the salmon fillets in the center and cover with crêpes. Roll up and decorate the top (roll each end 1 inch over the filling and then the sides meeting and overlapping slightly). Place seam side down on a greased baking sheet. Allow to stand for 25 minutes to rise slightly. Brush with egg wash and bake in a 375° oven for 45 minutes. Serve the coulibiac with melted butter.
SALMON PIE
2 pounds salmon cut in cubes
Salt
Freshly ground black pepper
Paprika
1/2 pound shrimp
2 tablespoons finely chopped onion
3 tablespoons chopped parsley
1/4 cup sherry or Madeira
2 cups sauce velouté (page 21)
Rich pie crust
Beaten egg yolk
You can use either fillets or a large piece of salmon for this recipe. Remove the bones and skin, cut into cubes, and dust with salt, pepper, and paprika. Place the fish, shrimp, onion, and parsley in a casserole. Combine the sherry or Madeira with the sauce and pour over the fish mixture. Put a support in the center to hold up the crust, or else build the fish up in the center and pour the sauce around it. Cover with a rich pastry. (It is wise