Recipes from Puget Sound Anglers Class

KING SALMON/HALIBUT HINTS from Chef Tom Black
Season both sides with salt and white pepper. I like to use white pepper because it has a mellow pepper flavor and does not leave telltale flakes from the pepper.
Get a sauté pan very hot, preferably a non-stick pan. Place a splash of canola oil or any other neutral oil. I prefer not to use olive oil due to its very low smoke point, meaning that it will begin to break down from the high heat a lot sooner than canola or other vegetable oil would. Allow the oil to get hot; this does not take long, around 10 seconds.
Place the fish in gently, presentation side down first — usually the inside part of the fillet, the non-skin side.
Cook until the fillet turns a nice golden brown around the edges, place the whole pan into a 450-degree oven for three to four minutes, take it out, gently turn it over, place it back into the oven and continue cooking for another three to four minutes, then remove and serve. Salmon should be right at medium and the flesh should be a little undercooked in the very center; it will continue to cook even after being removed from the oven. Halibut should be cooked until at least medium — just a bit past is perfect.
“If you are worried about overcooking, do the salmon for two minutes in a hot oven, then let it rest,” said Black.

KING SALMON WITH SAUCE CHORON AND CARAMELIZED CIPPOLINI ONIONS
SAUCE CHORON
3 TBS. white vinegar
3 TBS. white wine
10 peppercorns, crushed
2 TBS. finely chopped shallots
1 TBS. chopped tarragon
1 TBS. tomato paste
1 TBS. water
3 egg yolks, beaten
1 cup unsalted butter, melted
Salt
Freshly ground black pepper
Directions
In a saucepan, combine the vinegar, wine, peppercorns, shallots, tarragon and tomato paste. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of tomato paste. Add the egg yolks and whisk over low heat until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a strainer and set aside.

CARAMELIZED CIPPOLINI ONIONS
3 TBS. butter
Pinch of sugar
20 ea. Cippolini onions, peeled
Salt and pepper
Directions
Melt the butter in a large skillet over medium heat. Add onions and toss them to coat with butter. Cover and slowly cook the onions, stirring occasionally, for 10 minutes or until a golden color is reached. Turn heat up to medium high and begin to brown the onions, stirring constantly about 10 more minutes. Season with salt and pepper.

CHEF TOM BLACK’S DUNGENESS CRAB CAKES WITH RED PEPPER/CAPER REMOULADE
“How to Cook Crab Cakes,” by Chef Tom Black
Allow the oil to get hot; this does not take very long, around 10 seconds.
Cook until the cake just starts to turn a golden brown around the edges, place the whole pan into a 450-degree oven for three to four minutes, take out, gently turn over, place back into oven and continue cooking for another three to four minutes, then remove and serve. The crab cake should be warm/hot all the way through. It is important not to overcook because it will dry out the cake, making it less desirable.
CRAB CAKES
Yields 8 servings
4 Dungeness Crabs; pick through to remove cartilage
3 ea. red peppers, minced
3 ea. yellow peppers, minced
2 ea. Jalapeno, minced
3 oz. ginger-grated
1 cup Daikon sprouts, 1/4-inch chop, or other sprout is fine
1/4 cup ginger lime aioli, Panko to bind — a Japanese Bread Crumb, can substitute regular bread crumbs. Mix all together.
Dungeness
Crab Cakes
Get a sauté pan very hot, preferably a non-stick pan. Place a splash of canola oil or any other neutral oil.
Black said that he prefers not to use olive oil due to its low smoke point.
Aioli Base recipe
¼ cup Aioli base — make from recipe or use a non-flavored mayonnaise
1 cup lime juice
1 oz. ginger-grated
Form into pucks with 2 cups of mix. Lightly coat the outside with more bread crumbs or panko and sauté in hot olive oil until golden brown on first side. Flip and place it into a 400-degree oven for four to five minutes. Remove and serve with Spicy Roulade.
CHEF TOM BLACK’S SPICY REMOULADE
Yields 1 quart
2 1/2 cups Aioli Base
6 ea. red peppers, roasted, peeled, seeded
1 TBS. pimento spice
3 TBS. capers, rough chopped
1/2 oz. lemon juice
Salt and pepper to taste
Combine all ingredients in a Robocop or food processor, puree until smooth in consistency, then season and refrigerate.
Aioli Base — Yield: 8 servings
1/2 small clove of garlic, peeled
1 tsp. salt
1 large egg yolk (raw)
1 tsp. Dijon mustard
Approximately 1 cup extra-virgin olive oil
Approximately 1 cup olive oil
Lemon juice
Salt and freshly ground black pepper
Smash up the garlic with the salt in a mortar and pestle (if you don’t have a mortar and pestle, you can chop the garlic very finely). Place the egg yolk and mustard into a bowl and whisk them together. Then start to add your olive oil bit by bit. Once you have blended in a half cup of the olive oil, you can start to add the rest in larger amounts. When you have added it all, you can add the garlic and lemon to taste and any extra flavors such as basil, fennel tops, dill and chopped roast nuts. To finish, just season to taste with salt, freshly ground black pepper and lemon juice.