Ideas for homemade salmon stock?
- ipsedixit May 11, 2013 06:53 PM
I have about a pint left of some of the best salmon stock I've ever made (rendered down from about 15 pounds of salmon collar and head).
Half of it has already been set aside for fish stew, so that's been covered.
Any thoughts on how to use, highlight, maximize, and/or enjoy this?
It's currently sitting in my fridge and it's taken on the consistency of something like the love child of Jell-O and tapioca pudding, I'm tempted to just garnish it with a bit of sea salt and go at it with a spoon ...
But always open to other ideas.
Recently made jook for my mom using homemade sablefish (another fatty fish) stock and cooked thin slices of sablefish (black cod) lining the bowl by ladling the hot jook over. If you don't have more salmon, some rock cod or thinly sliced scallop would be delicious too.
Since it has set up so nicely, it might be fun to make an aspic as a cold appetizer. Suspend finely diced, poached mirepoix or go crazy with a carving knife and make fanciful shapes of thin slices of radish, carrots, cucumbers, etc.
Last summer I made salmon-corn chowder with the salmon rack (deboned skeleton) I was given. I lightly baked the bones first to cook the copious flesh still there after the fillets had been removed. I scraped it all off, yielding more than a cup, then used the bones to make the fish stock. Sauteed onions, celery, carrots and corn kernels off the cob. Microwaved diced red potatoes 5 mins to cook. Then added the veggies and reserved salmon meat to the stock with fresh thyme and a little bit of milk just enough to whiten the chowder (and no thickener!).