I have sides of salmon to cook for a buffet for 100 do I poach them whole or filet and tray up the salmon sid

Question

I have until 6am to find out

Answer 1

Poach them whole, the presentation is great, plus its quicker if you are feeding 100. Put capers and cream cheese near the salmon, or pipe the cream cheese w/ a pastry bag before serving.

Answer 2

Baking in foil is so much easier. Butter foil and wrap the salmon up. put in a roasting oven for about 15min a pound. Take out, leave to go cold. then skin it and fillet it. Take some cucumber in this slices cut in half and put on salmon to look like fish scales. You have to start that at the tail and work up to the head or the "scales" will be on the wrong way. Serve the salmon just below room temperature as fridged salmon has very little taste. Poached salmon can taste a bit wet, but this way the flesh stays firm.

Answer 3

Poached whole always tastes better, keeping food on the bone helps prevent it from drying out.
I am a professional chef

Answer 4

I think your easiest way would to be to poach them whole obviously after descaling, leave the heads on and decorate with thin cucumber slices made to look like scales and decorate around the fish with salad items and orange, lemon and lime slices. Leave whole and let them help themselves. Lovely and impressive!

Answer 5

seeing that you have so many to do and you say they are sides i would poach them just as they are now ...they will be easier to handle then the filets and i have never tried to poach filets it to seems as they would just fall apart,,,,,you got quite a lot of salmon to do...have fun...

Answer 6

Place the whole fish in a fish kettle covered with cold water add sliced lemon, oranges, parsley and apples. Bring to a boil, turn off the heat. when cold remove it, on a large plastic bag remove it's skin and the grey fat, thinly slice cucumber or lemons and over lay them down both sides like scales. Place on a frameless mirror, decorate with shell on prawns and oiled pebbles for effect. I mix a green or blue food colour in gelatin, drip it on to represent the sea and the effect is magical.

Answer 7

Definitely poach them. It will allow the color to stay nice and it is more efficient for a large group. Try it with butter minced shallots,garlic,thyme, and lemon zest.Salt and pepper to taste

Answer 8

I say bake them.

Baked Herb Garden Salmon

25 x 4 lb whole salmon, (4 to 6)
25 tsp Light oil with a dash of toasted sesame oil
25 tbl All-purpose flour mixed with a pinch of salt and a pinch of
Freshly ground black pepper
50 x Cloves garlic, crushed
25 pch salt
25 pch freshly ground black pepper
25 bn Fresh tarragon or 1/2tsp dried
25 bn Fresh rosemary, intact if possible
25 bn Fresh thyme
25 bn Fresh dill
25 whl lemon, cut in 1/2 inch slices
GARNISH
25 x Lemon, cut in wedges
Rosemary branches
Thyme sprigs
Dill sprigs

Method :
Place the salmon in a sink filled with cold water. Using a small knife, brush the skin from tail to head, loosening and removing the scales. Run your hand back over the entire body, checking to make sure that all the scales are gone. Rinse under running water and place on a cutting board.
Sprinkle a little salt on a small soft piece of wet cloth, then wipe out the centre of the fish so that no blood or discolouration remains.
For a delicious crispy skin, brush one side of the fish with the olive oil, making sure to work it well into the skin, and sprinkle with the flour, salt and pepper mixture, patting it firmly into the surface. Gently shake off any surplus, then place the fish back on the cutting board, prepared side up.
Using the back of a knife, mark a lengthways centre guideline on the fish body, but do not cut the skin. Using a very sharp knife or sharp clean razor blade, score diagonal incisions 1 inch apart from the top of the body down the centre line almost to the belly. Make a final incision down the backbone so that the skin comes away easily when served.
Make a paste of the garlic, salt and pepper, and rub in to the incisions. Layer the herbs inside the fish. Lay the lemon slices down the centre line.
Line a shallow baking pan with heavy-duty aluminium foil, shiny-side up. Lift the prepared fish by the head and tail and place it so that the main body of the fish (at least) is in the pan. Wrap the head and tail in oiled aluminium foil. Be sure to fan the tail out so that it holds its shape.
Preheat the oven to 230C/450F. Bake the prepared fish for 8 minutes per inch of thickness.
Remove from the oven and take off the foil and paper towels. Switch the oven to broil and pop the fish back in to crisp the skin for its table presentation, just until it blisters and browns - about 5 minutes.
To serve, lift the fish out of the pan still on its aluminium foil bed and on to a large oval serving plate, then slide the foil out from underneath. The bottom skin will usually come away with the foil. Slice by following the skin lines, serving slices from the back and belly, and garnish with pieces of crispy skin. Save the pan drippings to drizzle over your side dishes for added flavour.
When the top layer has been served (usually 6 portions), simply remove the head to a large side plate together with all the herbs and lemon and pry up the backbone to reveal the remaining bone-free fillet. Serve these pieces to your guests who don't want to eat the crispy skin.

You can convert this so you're using 100 filets for conveinence.

Answer 9

Poach them whole. Otherwise, it will dry out before all your guests can take a piece.

Answer 10

Apples