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Jan. 23rd, 2011 02:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Potted Shrimp and Salmon.
Shrimp boil:
1 quart water
1/2 stalk celery, sliced
1 carrot, sliced
1 small onion, sliced
juice of 1 lemon
1 tsp salt
1/2 tsp pepper
1.5 lb shrimp
Remainder of recipe:
1.5 lb salmon, baked
1 oz gelatin
2 oz cold water
1 1/4 tsp salt
1 oz white pepper
1/4 tsp ground mace
1/8 tsp cayenne pepper (I substituted true cinnamon)
Bring the water to a boil, add the remaining boil ingredients except shrimp, and boil 15 minutes. Add the shrimp and simmer uncovered until pink, 2-5 minutes. Drain.
Remove the bones, skin, and dark oily flesh from the cooked salmon. Peel and devein the shrimp. Combine and grind the fish using a 3/8" plate.
Soften the gelatin in the water. Warm to 120 F, stirring to dissolve the gelatin. Cool to 80 F. In an electric mixer, add the dissolved gelatin and spices. Mix well with the fish. Grind again using a 1/8" plate, adding water as needed to obtain a spreadable consistency.
Pack into serving molds. Cover and chill very well. The mixture will firm with chilling. The flavor will improve after 1 full day of cooling.
What worked: Nice pink color, good salmony flavor. Not so much on the shrimp though.
What didn't: The amount of gelatin called for is a lie. I added the gelatin powder to that amount of water and it immediately turned into a substance resembling glue found on the back of gift cards. I reheated it with more water and it worked all right, but it firmed up as soon as it cooled. It made the texture unpleasantly spongy when cold; it was pleasant when warmed in a water bath (especially with a bit of melted butter worked in).
Will I make it again? This particular recipe, no. Variations on potted shrimp/salmon, sure.
Shrimp boil:
1 quart water
1/2 stalk celery, sliced
1 carrot, sliced
1 small onion, sliced
juice of 1 lemon
1 tsp salt
1/2 tsp pepper
1.5 lb shrimp
Remainder of recipe:
1.5 lb salmon, baked
1 oz gelatin
2 oz cold water
1 1/4 tsp salt
1 oz white pepper
1/4 tsp ground mace
1/8 tsp cayenne pepper (I substituted true cinnamon)
Bring the water to a boil, add the remaining boil ingredients except shrimp, and boil 15 minutes. Add the shrimp and simmer uncovered until pink, 2-5 minutes. Drain.
Remove the bones, skin, and dark oily flesh from the cooked salmon. Peel and devein the shrimp. Combine and grind the fish using a 3/8" plate.
Soften the gelatin in the water. Warm to 120 F, stirring to dissolve the gelatin. Cool to 80 F. In an electric mixer, add the dissolved gelatin and spices. Mix well with the fish. Grind again using a 1/8" plate, adding water as needed to obtain a spreadable consistency.
Pack into serving molds. Cover and chill very well. The mixture will firm with chilling. The flavor will improve after 1 full day of cooling.
What worked: Nice pink color, good salmony flavor. Not so much on the shrimp though.
What didn't: The amount of gelatin called for is a lie. I added the gelatin powder to that amount of water and it immediately turned into a substance resembling glue found on the back of gift cards. I reheated it with more water and it worked all right, but it firmed up as soon as it cooled. It made the texture unpleasantly spongy when cold; it was pleasant when warmed in a water bath (especially with a bit of melted butter worked in).
Will I make it again? This particular recipe, no. Variations on potted shrimp/salmon, sure.
