Chef Don Gallup Prepares SOCKEYE!
2015-01-30
Chef Don Gallup Prepares SOC...

Chef Don Gallup Prepares SOC...

Chef Don Gallup Prepares SOC...

Chef Don Gallup Prepares SOC...

Chef Don Gallup Prepares SOC...

Chef Don Gallup Prepares SOC...

Chef Don Gallup Prepares SOC...

Chef Don Gallup Prepares SOC...

Chef Don Gallup Prepares SOC...

Chef Don Gallup Prepares SOC...

When I fished in Kodiak a long time ago, I remember a variety of fish pies and loafs, but a Russian Easter dish of sockeye salmon was particularly amazing. It was stuffed with small onions and spinach, and covered with pastry dough that allowed creativity in design. Along with my colleagues, Josh Watts and Ted McDermott, we attempted to recreate this dish today in in the galley of E&E Foods.

We thawed out three of our beautiful Yakutat Sockeye salmon, and filleted and trimmed them, leaving the skin on and the pin bones in to honor the memory of the Kodiak dish of the past. Necessity being the mother-of-invention, I used an empty wine bottle to roll the pastry dough flat on parchment that I lightly dusted with flour to prevent sticking.

I put the right hand fillet on top of the rolled dough (skin side down), covered it with a mix of steamed onions, spinach and fresh-cut dill, followed by the left hand fillet (skin side out). Another sheet of rolled dough was draped over the top, molded around the body of the fish, pinched together with the bottom dough, and then GENTLY folded under the sealed fish. Preheat oven to 450 F, but lower to 350 F when put in the oven. Cook for 40 min to brown the pastry and cook the dish properly. Let sit five minutes after removing form the oven.

This dish would be excellent for children of all ages; there are opportunities to get creative with the dough - add fins, an eye, gills and a tail


Back
»