Friday, September 30, 2005

poached pacman salmon

Pacman Poached Salmon

Hi, Casey here. Here it is, every Gen X nerd's favourite seafood dish! Poached salmon in a "PACMAN" arrangement. Clare wanted me to cook dinner, and I have a favourite poached salmon dish that is probably one of three dishes I actually knew before meeting Clare. But if I'm going to post one of my few dishes on the internet, I HAVE to take the opportunity to go retro man!

The top photo shows multiple pacman shaped lemon slices on a fillet of rare poached salmon with crushed garlic and finely chopped thyme. Around this is a path of chopped steamed asparagus pills and the SUPER POWER KIPFLER PILL! which is a couple of steamed kipfler potatoes, tossed in chopped parsley and extra virgin olive oil.

Cooking this dish is REEEEAAAALLLLYY simple, I rubbed crushed garlic, chopped thyme and olive oil on a couple of bits of salmon, then poached them in a shallow covered oven dish in cup of dry white wine for about 25 mins at 200 Celcius. For C to F temperature conversion either move to Australia or look it up on Google.

With this food it's a case of super high quality ingredients and really simple treatment. I asked Clare for her opinion, and all I got was a number of long varied groans, ones I wished I could inspire in the bedroom. Hi mum, hi dad, sorry about that.

20 comments:

Anonymous said...

hah first comment !! I like the time you used to make the pacman lemons case. "You remain true to the geek-side" *Darth vader voice*

That salmon looks really nicely done. You sould run some cooking courses for guys !! I'll sign Richard up!! btw I thought those potatoes were chipolata sausages. Also if you look from afar the arrange ment looks like a fish. I didn't see the pacmen until you pointed it out :D 

Posted by Rachel

Anonymous said...

Hi Rachel
Casey said you don't play enough pacman... I say well duh! ur too busy playing nintendogs ;)

You have to be careful you don't want to give him a big head!  

Posted by clare eats

Anonymous said...

Oh, Casey you're too funny but that salmon sounds amazing. I love thyme. And pacman! Clare, when Cara and I were roommates we had a Nintendo we had to give away because we weren't getting anything done--we'd come home after going to the club and stay up til 3 or 4 in the morning trying to win the damn game. :) 

Posted by Amy

Anonymous said...

Hi Amy
yep casey is know to have an unusual (but very cute) sense of humour :)

The Salmon was great, and those potates mmmmmmmm 

Posted by clare eats

Anonymous said...

Casey, do you cook anything into your poaching wine or do you put the salmon directly into the "raw" wine?

Clare, when we get moved I hope to have an extensive herb garden. I hope to do it in a decorative arraingement around the house particularly with the woody items such as thyme & rosemary. Can you imagine your home constantly having fresh herbs blowing in the breeze?  

Posted by Jo

Anonymous said...

You know, you could put a couple of little pickled ginger slices on one of the lemons and turn it into Ms. Pacman... 

Posted by mrs D

Anonymous said...

Casey,

That was pretty darn good post, and some yummy looking salmon! My Dh and your sense of humour run the same vein I think. :D

Rachel,

LOL Great Minds think alike! LOL :D

Jo,

Plant an up right rosemary plant by your fron door. I did that at my parents house and they love the scent of the rosemanry as it collects near the door. Also after about a year the Rosemary is almost as tall as I am, and it only started 8 cm high. Of course the ones near my house which started with several branches 10 -16 cm high haven't grown at all, and its been months! Argh! 

Posted by MIlgwimper

Anonymous said...

Hi Jo
No he doesn't, it is just alittle wine and I think it is more steamed than poached ;) but it is sitting in the broth rather than above it. The leftover juice is really yummy and it would be good reduced abit...

I will be very jealous of your herbs!

Hi Mrs D
I like the way you think ;)

Hi Milly
I think he did a good job too! I just have to stay out of the kitchen. I can't watch though! 

Posted by clare eats

Anonymous said...

Hi Case,

Interesting...I had no idea that you could cook. Just hope she doesn't ask you to do it all the time. When I make poached salmon, I normally use vermouth. Next time I'll try it with white wine. 

Posted by Reid

Anonymous said...

Hi Reid :)
No i wont let him do it all the time :P
 

Posted by clare eats

Anonymous said...

Hey Casey, you can set up a cooking school for guys, I will send Splashie Boy to join you straight away since he does not cook anything as nice as that for me. Lucky Clare. 

Posted by boo_licious

Anonymous said...

Hi Guys, casey here again.

Hi Jo, no I just put about a tablespoon of olive oil into the dish and rub it all over the fillets, then just use a cup of "raw" dry white wine.

My theory is that the oil stops the fish from drying out, but while my fish isnt dry I'm not sure if it's due to the oil or not *grin*.

Hi Reid, yeah I use a dry white wine for this one, but I also do a italian style version with red wine, garlic, olives and some tomato puree in the poaching juice.

boo, racheal, a cooking school for guys isnt a bad idea, but im afraid that I only really know about half a dozen recipes. You guys need to ask clare about my shocking "englaze" incident.
 

Posted by casey eats

Anonymous said...

hi casey,

you are game aren't you. i'm not sure i have any idea of what half of those cooking terms mean. sure am lucky to have a wife like rachel who is such an awesome cook. i have learnt a billion times more about food and how to enjoy it since i met her.

i don't mind dabbling a little in the kitchen but only if i have decent implements (including a stove) and a really clear recipe. eg my mum went away when i was living at home and i had to cook for my sister. she left recipes and directions for each meal too. first night was a chicken stirfry recipe using chicken tonight sauce. easy huh? uh-huh! firstly it took me an hour and a half to trim the fat off the chicken!! the next step was to brown the chicken. before i continue i would like to say in my defence is that i know nothing about cooking. i felt pretty good at the end when the chicken was a nice brown colour like a good bit of steak! until i tasted it that is. my opinion of my sister went up about a million points that day as she proved her endurance by finishing all of her dinner. oh yeah, btw the vegies with it were rather crunchy too.

i can now manage simple things in a microwave but if i ever seriously attempt anything ever again it will be when i have a decent oven and i can try cookies and the like. ask me about pikelets sometime... hehe 

Posted by richard

Anonymous said...

So Clare, he requires a bit of "following". Good many Casey. Mike makes the most wonderful liver with onions. He made it all the time when I was pregnant. Then one day I was foolish enough to ask what he did to make it so wonderful. "I use about half a pound of butter frying the onions, another half pound frying the liver and about a quarter pound in the rice." My heart nearly lept out of my chest! Small wonder we haven't had liver & onions for a while... ::wink::

Wow Mills! I would NEVER have thought to plant rosemary near the door! ::leans over and whispers in Clare's ear:: I have 1 rosemary by the path to the door & another across the "patch" which blows into the living room window. You are so wonderful Mills! Silly and wonderful. I hate to think about being so far away from you... ::starts to cry:: 

Posted by Jo

Anonymous said...

Hi Jo
Yep you sooo know what I mean! I can't watch him dice any onion *clare winces*

Jo at least you can still email and phone Milly and you can visit each other! Have you heard of VOIP (voice over internet protocal) Like SKYPE (google that) it lets you talk for FREE!

I wish I had a backyard where I could plant lots of herbs *sigh* 

Posted by casey eats

Anonymous said...

Oh yea, we Skype! DH turned me on to it. Mills & I are prone to listen to each other type... ::giggles:: Ain't that so Mills me girl? As for men in the kitchen, mine just came to me asking if I wanted the last of the foam. I NEVER turn down foam on my capp, he spooned an extra layer of lovely dense warm milk foam on my drink YUMMO! By the by, since we only Skype Mills & DH, I'm not sure how to add or find users. We are mnjrutherford, just as the email. 

Posted by Jo

Anonymous said...

See, you are young, hip and happening!

ooooh foam mmmmmmmm my machine is not working really and I am very unhappy about it :(.

Did you know that home roasted coffee is MUCH cheaper ? 

Posted by casey eats

Anonymous said...

Well, that depends, how much do you charge yourself for labor? I worked for Peet's  for a while and I'm very fond of their Arabian Mocha Java. They roast a bit deeper than most as well so the nut and chocolate flavors come forth beautifully. I got turned into a total snob there. I always have to explain to barrista's the proper way to pull a restretto. Which just says how very lacking most coffee proprietors are in training their personnel. We have a Gaggia espresso machine. We've had it for a bit over two years now. We paid nearly $500 for it, it was paid for in about 2 months! =oD Another problem we would have with home roasting is grind. We really haven't found a reliable burr grinder for our personal use. We spend about $10 per week on coffee. To be honest, considering that we can count of the freshness of what we get, we can count on the grind, we enjoy the commraderie with the employees at the shop... I don't know what we will do in NC. Peet's can only be had in grocers there. So far... my daughter has talked about opening an internet cafe. Maybe Peet's would like a store near me! ::grin:: But then I would have my own 3 stem plus access to all the "big time" equipment... ::happy sigh:: Oh yea, the Jasmine Downey Pearls tea... oh man... oh wow... now THATS tea! 

Posted by Jo

Anonymous said...

casey you are a naughty boy STILL!! 

Posted by mum and dad

Anonymous said...

Hey Clare, Am I nuts or are you getting hit with blog spam? 

Posted by Jo

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