y

Page C4, August 8, 1979- North Shore News

Delegates attending the
closing banquet of the 1979

€annual meeting of the

Fisheries Council: of Canada
were delighted with the
entree chosen by Chef
Scholz of Calgary's Four
Seasons hotel. Pacific
Salmon, perfectly prepared
in a flavourful poaching

liquor, was served under
Satiny smooth, slightly
. n.
Here’s Chef Scholz’
recipe, revised for the
~ convenience of home cooks,
along- with a dessert
suggestion, Strawberry

Calypso; that will end the

meal on a suitably elegant |
note’ and makes use of the

ege whites remaining from
the sauce preparation.

Timing is the key to
success with this salmon
recipe. It is important. that
the fish not be overcooked

_and that Sauce Choron be

served warm and freshly
made. All utensils should be
collected and all ingredients
measured out in advance of
preparation.

Important timing tips are:

© Allow about 15 minutes
to prepare the sauce.

® Poach the salmon ac-
cording to the Magic 10
Minute Rule. Measure fish
at thickest point and poach
10 minutes per inch if fresh
or fully thawed; 20. minutes
per inch if cooked from the
solidly frozen state.

i"
POACHING
LIQUID

1 small onion, sliced

1 stalk celery, sliced

2/3 cup white wine

1-1/3 cups water

1 bay leaf

‘4 teaspoon pickling spice

‘4 tablespoon lemon juice
Salt and pepper

SAUCE CHORON

nf cup white wine
cera tablespoons. tarragou—

’

vinegar
1 teaspoon finely chopped
onion

‘“% teaspoon fried tarragon
leaves

2 peppercorns, crushed or
1/8 teaspoon ground pepper
3 egg yolks, beaten

“ pound butter, melted

1"A teaspoons tomato paste

C HMurchie’s ?

Ginca +094

PER T HAG
Seo’

IS HERE
Never Bitter Only Better

Taste the Difference

ne

to delight company

‘S$steaspoon lemon juice
Binth cayenne pepper
Salt

To poach salmon: Place
poaching liquid ingredients
in frying pan large enough to
accommodate salmon steaks
in single layer. Bring liquid

to the boil, reduce heat and

fy

simmer, covered, for 20
minutes. Strain through a. Secu sugar

: fine. sieve: Returr “st Juice of 2 limes, strained
liquid to poaching pan.

Place salmon steaks in liquid

and simmer gently until fish - ,

flakes when prodded with a
fork (allowing approx. 10
minutes per inch thickness
of fish).

To prepare Sauce Choron:
Place first 5 ingredients in a
small saucepan. Bring to the
boil and continue to boil

about 3 minutes until
mixture is reduced to
measure about % cup.

. Strain into top of double

boiler placed over hot, but

not boiling water. (If water

boils sauce may separate
during preparation.)

Add beaten egg yolks and
stir briskly with wire whisk

* until light and fluffy. Add

melted butter very
gradually, whisking con-
stantly as sauce thickens.
When sauce is thick enough
to coat the back of a spoon,
remove from heat and stir in
tomato paste and lemon
juice. Add cayenne pepper
and salt to taste.

To serve: Place poached
salmon steaks on warm
serving plate. (Poaching
liquid may be frozen for later
use as soup or sauce base or
for poaching.) Drizzle some
warm sauce over steaks and
garnish as desired. Serve
remaining sauce separately.

Nicely accompanied by
parslied potatoes, steamed
asparagus or green beans,
followed by Strawberry
Calypso.

Donuts
and Coffee

Thurs

YOU’RE INVITED!
By the new management of

Hanson’s BAKERY

to sample our opening specials;

Danish Pastry

. Po & Sat,

Just a few short steps from
\ Lonsdale at 132 West 16th

988-1243

STRAWBERRY -
CALYPSO .
4-6 servings

2 pounds fresh strawberries,
cleaned and hulled —

4-6 tablespoons rum

3 teaspoons sugar

3 tablespoons water

2 tablespoons powdered

3 egg whites
% ege whites

cup whipping cream,
whipped
Slice “% pound of the

strawberries and -place equal |
amounts in bottom. of in-
dividual serving glasses or
dessert nappies. Mix rum
with 3 teaspoons sugar and
pour over sliced
strawberries. Set aside.

WOW THEM AT HOME with this winning recipe for salmon specially revised for

the convenience of home cooking. Tempting Strawberry _Calypso makes a perfect
follow-up for this elegant dinner.

Chop remaining
strawberries and puree in
electric blender. Pour water
into a bowl and sprinkle
gelatine over. Place half of
the pureed strawberries into
a saucepan with 2/3 cup
Sugar, gelatine and lime
juice. Stir over low heat
until sugar and gelatine have

dissolved. Do not allow >
mixture to boil.
Remove from heat, add

remaining strawberry puree
and set aside until mixture
cools and begins to thicken.
Meanwhile, whisk egg
whites until stiff; add % cup
sugar and whisk again until
thick. Fold egg whites and
‘whipped cream _ into
strawberry mixture, blen-
ding well. Pour over sliced
Strawberries in ~ serving
glasses. Refrigerate to chill.

Phil Calla
invites you to
steal a meal!

k:lobster |

: mazing! Julcy-8-oz.-staak-> raed anlar ‘
a auleculent tobster toll, plus-a swing
through-the salad bar, byns,- butter, .
garnish and coffee.

al for Jus $7 0?

**Home of the $5.95 barbecued chicken, the
fabulous sandwiches, delicious burgers. and

all the salad you can eat. And we still have
the best ribs in town-....""

Phil's Place

— Phil Calla
(formerly with Torchy’s)

Garnish with more
whipped cream and
Strawberry slices, if desired,
before serving.

.30°
3 for .45°
.10° a cup

Aug 9, 10, 11 Only

phils
place

980-4011
renervationas recommended
Open Tuesday through Sunday

37651 Deibrook
flormer atte of
uropean Health Spa)