Comments on: Rosé Poached Salmon, Lemony Parmesan Cream & Pommes Anna

By: Dee

Dee — Tue, 09 Feb 2016 05:25:33 +0000

In reply to Ms. Glaze. A good trick so the potato slices won't slide off each other is to turn a steamer on at full steam, then steam the slices for 30 seconds, this doesn't cook them but makes the potatoes release a very thin layer of glue-like substance that will make the slices stick to each other. This also prevents the potatoes from turning brown if you are having some advance preparation done like in restaurants. I do this for other preparations at my restaurant, for example mise en place for fish covered in layers of potato. At a restaurant It is not realistic to slice the potatoes then layer them perfectly then cook them at every order.

By: chris

chris — Fri, 13 Feb 2015 09:53:44 +0000

this looks wonderful, amy. i will definitely try making it in a week or two. 🙂

By: Jeff @ Cheese-burger.net

Jeff @ Cheese-burger.net — Tue, 10 Jun 2014 06:09:22 +0000

This rose poached salmon is very delicious. The pommes anna are the best I’ve had.

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By: Ms. Glaze

Ms. Glaze — Sun, 04 May 2014 02:19:46 +0000

Hmmm, good question on the fish substitute because I wouldn’t recommend poaching all fish like this and white fish with a white sauce might not look too appetizing. Escolar would be good or an Alaskan Halibut, Trout would would taste great but the filets are very thin for this style where the top is left rare…

By: RXH

RXH — Thu, 01 May 2014 22:01:22 +0000

Very tasty looking dish. Could you suggest another type of fish as a substitute?

By: Ms. Glaze

Ms. Glaze — Wed, 23 Apr 2014 23:37:44 +0000

Well not all of us have thermocirculators at home! Or at work for that matter! Although I do like salmon sous vide – it’s so pretty looking and I like the texture.

That rouget barbet en écailles de pommes de terre croustillantes is a real pain in the butt to make. The one time I tried it, all my potato slices always slide off. I still haven’t mastered that one yet..

P.S. I still have my doc marten’s from hight school: 20 holes in oxblood. LOL. I’ll have to pull them out someday…

By: wattacetti

wattacetti — Wed, 23 Apr 2014 17:36:25 +0000

That’s a beautiful interpretation of pommes Anna. It reminds me a lot of Paul Bocuse’s classic rouget barbet en écailles de pommes de terre croustillantes. Actually the whole dish reminds me of an updated rebel version of Bocuse’s dish. I have this image of you serving this in Lyon while wearing your leather chef’s jacket and Doc Martens.

I can’t do this dish as-is for my mom (no booze) but I’m going to try it by doing the salmon sous-vide with olive oil to get that “raw but fully cooked” look.

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