European Stars And Stripes (Newspaper) - December 9, 1988, Darmstadt, Hesse                                Salmon sampling by Rentrope Lakeland Fia. Lodger Salmon is a treat any Lime of Yaar bul especially during the  quite equals the look and Richness or a whole Salmon whether it s barbecued poached or baked. And the Cost is not really Oul of sight when you figure How Many people can a led irom one fish. When buying Salmon you can t go on Helhe the eyes Are Cloudy or Clear. Instead look for scale loss. Salmon loses Scales easily but the fewer missing the better. The curve and Cut of the belly can Tell you about freshness. The shape should be High and the Cut should be closed. -.-. The flatter the belly and the More open the Cut. The lower the Quality. Ii the fish is hawed the skin should be smooth. Ripples Are not desirable. Ii you got a Chance to look inside the Tish the Bones should Alt be covered with flesh. As the flesh Breaks Down with age the rib Bones will pull out and be visible. A poor Quality Lish have Large areas without Scales. Loose skin soil Llesh your lingers will leave Marks and exposed Bones inside. A couple of Little useless facts thai Are fun to know Are that netted fish Ollen have Long Marks on the body and Are usually sold headless wild fish caught on Hook and line Are most Otten sold whole. Large Lish Are usually wild my family prefers Salmon barbecued with poaching a dose second and a whole Lish is a snap. The hoi coals method is about the easiest but you. Have to remember to Oil the Grill Well and use a fish that s smaller than moby Dick. The whales Are hard to turn without falling apart. A Lish Basket works Well because you can trip the Basket and the fish without tearing the skin. Keep oiling the skin As the fish gets closer to done and it stays soil and easy to take off. Slash the flesh from Backbone to belly if it is very thick to let the heat get in and paint the cuts with some Teriyaki sauce to add a lot Otin Lerell. Slip Lemon and or Lime slices into the cavity with some fresh Dimuil  it or Parsley or fennel 01cilantro or any other Herb you have on hand. Tarragon is Nice Loo. Poaching is a Lille More work but the flesh stays moist. Chop some onion Carrot and celery and throw it into a pot with Aboul a quart of water and a chopped Lemon. Add a couple cups of dry White wine a Bay Leaf two or three Pepper corns and a Little Salt and boil it Lor 30 minutes. Turn Oil the heat and let it Steep. This can be done in the morning and Lell on the Sieve. Strain it before you Are going to Cook the Lish in it. This is called a court Bouillon and it can to the base for a sauce when the Misti is done.  a Long strip of foil a couple of limes and Sel it in in poacher. I use a roasting pan that ills the Tish. Put the fish on the Loil and lower it into the simmering liquid take it out the Samp  Rule Lor cooking time is 10 minutes per Inch of thickness irom when the fish Hils the liquid. The canny of the Lish can be filled with the same flavors As when it s  for the liquid. ,. Strain it again after the fish is cooked and thicken in slightly with cornstarch and water for a Clear sauce. A while sauce is made with hour and butter like any other while sauce but use the poaching liquid half and half with milk. Baking a whole fish is easy Loo and the 10-Minulo Rule works this Way just like poaching in a 450-degree oven. -. A whole Salmon makes a wonderful Centrepiece Lor a Holiday  or poach the fish then put in on a serving. " Platter. Surround the fish Witt waxed paper tucking it under a Little Way much like you do for icing a fancy. ,. Cake.-.  Oil the skin is easiest when the. Lish is warm. You need a very Sharp knife. Make a shallow Cut along the Back and scrape the skin off gently going from Back to belly. The hns can be pulled gently away from the flesh and some of the Bones will come away Loo. Use a Pancake Turner to help ease the skin off. Dark meat Hal covers the coloured part can be stripped off with the Sharp Blade and keep it to Eal when no one is looking. Now Lor the Glaze. Dissolve a couple of Tablespoons of Plain Gelatin in two cups of warm but not boiling Siock. Lei it Cool to the consistency of egg while and paint some on the Llesh with a Brush. Cut pieces of Carrol boiled or poached egg White radishes and Green onion stalk for lower parts and Lay these in the Gelatin to make a Lille Garden. Gently apply More Gelatin to hold these in place. Now remove the waxed paper culling the Gelatin layer if in has solidified. Surround the fish with Parsley Citrus slices Cherry tomatoes onion rings and whatever else you find Hal strikes your fancy. Carry it carefully to the Center of the Bullet table and weep a Little As your guests pick your Garden. Some other Salmon favourites classic Salmon loaf it cup Fine dry bread or Cracker Crumb 3 cups cooked flaked Salmon v cup chopped Green onion Vic cup finely chopped celery juice Olvi Lemon 1 Teaspoon Salt v Teaspoon Pepper. 1 Large egg or 2 medium eggs Vij cup Mayonnaise mix together All ingredients. Pack into a greased toot pan and bake Al 375 degrees for 30 to 45 minutes until term and Brown on top. Yield 4 to 6 Servings. Pickled Salmon 3 Tablespoons pickling spice 1 cup vinegar 1 cup water 1 Tablespoon Salt it cup Brown sugar i cup White sugar .2 onions chopped 2 Salmon Lilleus chunked Combine pickling spice vinegar water Salt and sugars in a Saucepan and boil slowly for 20 minutes Strain and add chopped onions and Salmon. Place in a covered Jar and refrigerate. Onions stuffed with mushrooms and Salmon 6 Large Sweet onion a v 2 cups sliced Tresh mushrooms 2 Tablespoon butter 1 Tablespoon hour 1 Teaspoon Salt it Teaspoon Dill. 1 a cup half and half 1 cup Green peas cooked. 1 cup cooked Salmon flaked. Cd lop off one end of each onion and remove first layer. Blanch onions for 4 to s minutes. Drain and Cool Cul off other end of each onion and remove Center. V Cook mushrooms in Butler until tender. Remove from heat blend in flour Salt and Dill. Stir Iri half and half and Cook untre thickened. Add peas and Salmon. Fill onion shells. Place in a buttered baking dish and bake at 375 degrees for 20 minutes. Yield 6 Servings. Microwave Salmon a la Frances 1 5-Pound Salmon Salt 4 Tablespoons butter sliced i Lemon 1 Tablespoon Lemon Pepper .1 Tablespoon Lemon Peel it cup minced onion 1 Tablespoon fresh Dill i Teaspoon Curry powder 1 cup White wine Page 14 the stars  Friday Decer