1 White king salmon fillet (approximately 1 3/4 lbs)
1 Red king salmon fillet (approx 1I lbs)
2 1/4cups fish stock
1/4 pound plus 3 tbls. butter
Fish Stock
Thinly slice one carrot and dice an onion, then saute the vegetables
gently in 4 tbls. 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 with1/2 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.
Fish
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.
Sauce
1 bunch Basil, chopped
2 cloves Garlic
1 cup Fish stock
1/2 cup Cream
1 tbls 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.
Finish
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.
The Marx Bros. Cafe
627 West 3rd Avenue
Anchorage, AK 99501
Checkerboard
of White and Red King Salmon