Film: Les Saveurs du Palais
Has the film " Les Savuers du Palais " arrived in your North West region as yet ?
It might be titled The flavours of the palate / palais / president, Haute Cusine, or some other title in English.
Semi-documentary about the first woman assigned as Chef for President Mitterand. Tonnes of copper cooking vessels abound in the l'Élyséel palace kitchen.
Attached is a look.
Not shrimp, but salmon. Could this dish be steamed ? Yes, I have done this.
Choux Farci au Saumon, cooked using a copper pot:
1. A Savoy cabbage head is twice blanched.
2. The leaves are gently separated from the cabbage head. I mention gently by experience.
3. A cloth is placed in a colander, with the wet leaves forming a reconstructed cabbage head.
4. Salmon fillet are placed inside in layers, lightly seasoned, followed by layers of cabbage leaves..
5. The leaves are folded over reconstructing the stuffed cabbage head, and wrapped tightly in the cloth.
6. A Salmon broth has been started in a copper pot, using mushrooms as a base.
7. The stuffed head is slow cooked in the broth, for 30 minutes or more.
8. Served in portions, as pictured.
The Cabbage head can also be stuffed with shrimp, or other sea fish fillets. I've tried lake fish here, but they are too delicate for this dish.
From the film " Les Savuers du Palais "
Sounds like a good party menu for your family.
I have the full course recipe from the Périgord region ( France, not Canada ), which I think would be perfect for anyone living in Seattle, and the Pacific Northwest..
In English or French, the choice is yours.
Just a note, but in Périgord they do not cook using olive oil ( too cold for the olive trees on that side of the mountain range ) or butter. Goose fat is most commonly used in Périgord, and is included in this recipe.
And for anyone else interested:
Choux farci au Saumon / Salmon stuffed cabbage, braised with bacon
For 6 to 8 people:
- 1 kg of salmon fillet
- 1 kg of salmon heads, over the edges
- 1 kale (cabbage type of Milan, Napa head cabbage)
- 1 kg of carrots
- 250 g of yellow onions
- 250 g of fresh pork belly
- 2 tbsp. tablespoons goose fat, or duck
- 1 bouquet garni
- Sea salt and pepper mixture of grains
- 1 square of cheesecloth about 1 m square
1) Salmon fish heads and bones placed in a large bowl, leaving a net sink of cold water for ten minutes to clean and eliminate all traces of impurities. Drain and place in a heavy pot with four quarts of cold water.
2) Add the bouquet garni and bring slowly to a boil, skimming. Simmer 15 minutes, pass through a sieve to obtain a clear juice.
3) Salmon fillet slices about 1 cm thick, arrange flat on a plate, lightly salt and pepper, and refrigerate.
4) Cut the pork belly /bacon into thin slices, blanch in boiling water for 2 minutes, with a brief cool under cold water.
5) In a large pot, boil water and blanch the whole cabbage for 3 minutes, drain, cool 10 seconds under cold water, and repeat the procedure again. ( blanched cabbage, whole, in order to protect the delicate inner leaves, and blanched twice to make it more digestible).
6) Drain and on a thick towel, open the cabbage sheet, gently. Keep only the very tender leaves and save the heart for a future soup.
7) In a deep cast-iron pot, sauté the onions with a tablespoon of goose fat. Add carrots, peeled, without heart, detailed sliced, lightly browned, add salt and cover. Cook for 30 minutes over very low heat. Keep warm.
8) Meanwhile, line a strainer with foot square of cheesecloth, taking care of leaves dangling on the sides so that they can then collect leaf edges to form a bundle. Line starting with two layers of large cabbage leaves, taking care of them largely overlap (after poaching, cabbage will remain ball shaped), then a layer of sliced salmon and cabbage and salmon again. Use everything, ending with a double layer of cabbage. Close the cheesecloth, tighten shaped like a balloon and tie securely with kitchen twine.
9) Bring the fish stock to boil, then gently dip the stuffed cabbage, and simmer for 15 minutes, then turn and add 5 minutes of cooking. A large skimmer is helpful at this stage.
10) Drain cabbage, carefully unwrap on a bowl (it should stay in shape), slice into the pan back on the bed of carrots . Pepper optional at the very end of cooking, with fresh ground pepper.
11. A simple Champagne sauce was used in the film.
12. The young carrots are cooked in goose fat with onions.
There are red or white wines from the Périgord region, but they may not be available in North America. Lucky you if they are.
A good Champagne would certainly work here.
I heard just this morning that the title of the film for North American distribution is in fact to be known as " Haute Cuisine. "
This is in fact a short and sad choice, without imagination. The original title as you know is a play on words, as it can mean the " Taste of the Palace, " or " Taste of the Palate. " Both themes apply to the documentary subject of the film.
Chow Hound has decided to create our own post for this film as a subject.
Quell Honnuer incroyable - mais qu'avons-nous fait pour mériter un tel privilège ?