Jillian: Hi, welcome to Food Done Right. My name is Jillian.
Barry: And I’m Barry.
Jillian: And today we are going to be cooking Poached Atlantic Salmon with green beans, jasmine rice, and a bernaise sauce.
Barry: First, we are going to start with our jasmine rice.
Jillian: For jasmine rice, we’re going to first mold diced white onion. We’re using jasmine rice today because it’s very aromatic. It’s a long grain rice and has much more flavor than just regular white rice. We’d diced onion, we’re also going to sauté up some garlic to give it more flavor. Jillian right now is getting oil hot in pan for us for the rice.
Barry: The reason we chose to use garlic today is because we’re going to use regular plain of water rather than chicken or vegetable sauce in our jasmine rice. The reason for this is sometimes you don’t always have a special stock at your house. Sometimes, you’re making a quick meal and you just have water that is okay. So, that’s why we chose to add a little garlic to give a little bit of flavor to our rice. We are going to use a half a cup of jasmine rice and we use about a half a cup of the diced onions. We are going to go ahead, add them to your pan. You want to stir them and coat them with the oil. This will make sure that your rice doesn’t clamp together as it cooks. The oil keeps them nice and separate pieces. The ratio for rice—for jasmine rice is 3:1. So, we have our water. We’re just going to turn that heat up high. Add our water, some salts and I’m going to add a little bit of black pepper even though you will see the specs because I think it just going to give it a really good flavor.
Jillian: Next, we’re going to make our court bouillon for the poaching of the salmon. Court bouillon is just flavored acidic water that we use for cooking. We’re going to add one onion, a lime that’s the acid. You can use a lemon that works as well and we’re going to have a bouquet garnet which is, we have bay leaves, a whole black pepper, dried parsley, thyme, oregano and rosemary. Peel the garlic. Its okay to leave the skin in the onion because you’re just boiling it in water, you are not using the onion. You don’t need to piece them at all. Squeeze your lime in there and just throw everything in the water. Now, we’re going to boil this. Boil it for about 20 minutes, that way all the flavor from the ingredients gets into the water. Our key ingredient today is bernaise sauce. It’s a classic French dish. It’s from the hollandaise sauce.
We’re going to start with four egg yolks. We’re going to use a double broiler and whisk all the egg yolks together until they are totally cooked. And while that’s going I’m melting half a pound of butter to add to the sauce at the end. Okay, it’s important to use double broiler because you don’t want to overcook your eggs. So, the pan on high, butter on high and then just put another part over that. It’s really important to whisk your eggs constantly. You do not want to stop whisking your eggs. If your eggs curdle, you got to fill the eggs and start over. So, whisk your eggs constantly.
And meanwhile, I have another pan in the back melting my butter. If you’re arm gets tired, go ahead and pull the pan off and then that’s it, its okay. You don’t have to be whisking non-stop. Well you do but it’s okay to take your pan off. And then when you’re ready to go again, just put it right back over the heat and whisk your eggs. For the last two to three minutes, I’ve been whisking my egg yolks which are now almost ready to go. If you look down on egg yolks you can see that they are much more thick. This is a consistent you want. You want your egg yolks to be completely cooked. You don’t want raw eggs in your sauce. And you can see when I pick up the whisk that has a thick stream coming down. That’s what you want. You don’t want no chunks at all, you can see that. This is very good. And now Jillian is going to come over and add the butter that’s been melted out. I’m going to turn this off. I’m going to use the water that help keep my pot or help keep the sauce hot. Jillian is going to add the butte
Transcription by:
Scribe4you Transcription Services