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bluejeans07I've been watching the Studio Ghibli movies on the big screen thanks to a local film festival going on, and since I have some salmon on hand, i thought, why not make the poached salmon and carrots dish that Porco Rosso ate?
Bechamel Sauce
Ingredients
2 Tbs butter
1 1/2–2 Tbs flour
1 cup milk
1 small onion
2–3 whole cloves
1/2 small bay leaf
pinch of nutmeg
Heat oven to 350°
Melt butter over low heat. Add and blend in flour over low heat for 3-5 minutes. Stir milk in slowly.
Add onion studded with 2 or 3 whole cloves and bay leaf. Cook and stir the sauce with a wire whisk or wooden spoon until thickened and smooth. Place in oven for 20 minutes to cook slowly. Strain sauce. Add nutmeg and serve.
For creamed dishes, use about one-half as much sauce as solids.
Mandy's Notes: (I usually don't use the nutmeg.) Bring some water to a boil while it's in the oven. That way, if it dries out while in the in the oven (I, btw, usually cover my pan with a piece of foil to help keep in the moisture. And I usually take it out after 15 minutes instead of 20), you can add a little boiling water over a low heat on the stove, stirring it in, rehydrating the sauce.
(After I asked about why I had to put the sauce in the oven) Because the flour isn't totally cooked, and this way it better infuses the onion/clove/bay flavor. Also, according to the cook book, "The oven interval also saves your time and hands for other kitchen jobs."
Poached Salmon
Put 3 tbs lemon juice and 1 tbs olive oil in the pan then put about an inch of water in. After placing the salmon in, fill the pan with water so it was just covering the salmon. Then set the heat to around medium so that it was steaming, but not bubbling and cook for about 6-8 minutes.
Bechamel Sauce
Ingredients
2 Tbs butter
1 1/2–2 Tbs flour
1 cup milk
1 small onion
2–3 whole cloves
1/2 small bay leaf
pinch of nutmeg
Heat oven to 350°
Melt butter over low heat. Add and blend in flour over low heat for 3-5 minutes. Stir milk in slowly.
Add onion studded with 2 or 3 whole cloves and bay leaf. Cook and stir the sauce with a wire whisk or wooden spoon until thickened and smooth. Place in oven for 20 minutes to cook slowly. Strain sauce. Add nutmeg and serve.
For creamed dishes, use about one-half as much sauce as solids.
Mandy's Notes: (I usually don't use the nutmeg.) Bring some water to a boil while it's in the oven. That way, if it dries out while in the in the oven (I, btw, usually cover my pan with a piece of foil to help keep in the moisture. And I usually take it out after 15 minutes instead of 20), you can add a little boiling water over a low heat on the stove, stirring it in, rehydrating the sauce.
(After I asked about why I had to put the sauce in the oven) Because the flour isn't totally cooked, and this way it better infuses the onion/clove/bay flavor. Also, according to the cook book, "The oven interval also saves your time and hands for other kitchen jobs."
Poached Salmon
Put 3 tbs lemon juice and 1 tbs olive oil in the pan then put about an inch of water in. After placing the salmon in, fill the pan with water so it was just covering the salmon. Then set the heat to around medium so that it was steaming, but not bubbling and cook for about 6-8 minutes.
