Preparations & Procedures

Preservation of Game Meats and Fish

Introduction
Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish



"How To" Illustrated Procedures


Carving the Roast Goose or Duck
Breasting the Bird and Bringing the Bone
Boning the Duck for a Ballotine
Building the Terrine Maison
Gravlax
Forming the Noisettes of Salmon



Forming the Noisettes of Salmon
Taken From: Salmon Cookbook

1. Lay the large salmon steaks flat on a cutting board.
With the tip of a sharp knife cut away the skin and then separate the steak into its two flanks. Remove the
center bone and discard. Search the meat for smaller bones, which should also be discarded.

2. Marinate each piece of the fish in the egg and olive
oil mixture for 20 minutes.

3. Remove the fish from the marinade and roll lightly in
a bowl containing the flour and peppers, coating all sides
of the fish.

4. Working on a flat surface, begin at the larger end of
the fish flank, and carefully coil it around itself like a
rope until you reach the tip. Pin the tip of the fish with a
bamboo skewer that is long enough to pierce through to
the farthest end of the thickest section of the salmon,
and out the other side.

5. In a small saucepan melt the butter and allow it to
color slightly. Add the noisettes and over medium heat baste and brown the fish, turning as necessary to
achieve a uniform brown coloring.

6. Remove the skewers from the cooled noisettes.
Spoon the lemon juice over them and garnish with
lemon slices and fried parsley.




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