Checkerboard of White and Red King Salmon
by Chef Jack Amon of Marx Bros. Cafe
1 White king salmon fillet (approximately 1 3/4 lbs)
1 Red king salmon fillet (approximately 1 lb)
2 1/4 cups fish stock
1/4 lb plus 3 tbsp butter
Thinly slice one carrot and dice an onion, then saute the vegetables gently in 4 tbsp butter. (A stalk of celery and a few diced mushrooms can also be minced and sauteed, if desired). Add 1 lb fresh fish trimmings and bones, and simmer for a few minutes. Pour in 1/2 cup white wine. Increase the heat and reduce the liquid by half, then cover with 1/2 gallon water. Bring the mixture to a boil, skimming the surface frequently, then simmer, uncovered, for not more than 30 minutes. Drain the fish and vegetables, and continue to simmer until stock is reduced to about a quart.
Slice the fillets into large, regular strips, 1/2-inch wide by 4-inches long. Make 8 braids, using 4 strips of each kind of fish per braid. Cover four 4-inch squares of cardboard with foil. Butter the foil and slide a braid onto each square. Arrange in a roasting pan and pour in 2 cups fish stock. Cover with lightly buttered wax paper and set aside. Preheat the oven to 475°F.
1 bunch Basil, chopped
2 cloves Garlic
1 cup Fish stock
1/2 cup Cream
1 tbsp unsalted butter
Salt & Pepper to taste
Pour one cup fish stock into small sauce pan and bring to boil. Reduce by half and add cream. Reduce until sauce begins to thicken. Stir in basil. Adjust seasoning with salt and pepper and whisk in butter. Set aside and keep warm.
Cook the braided fish in the preheated oven for 3 to 4 minutes, basting with the fish stock. Coat 4 plates thickly with sauce and slide a braid diagonally onto each plate.