The recipe is from Tucker Shaw’s Gentlemen, Start Your Ovens: Killer Recipes for Guys and it features my favorite fish in the world — salmon.
If you’re wondering about the strange title of this entry, I didn’t invent it. “Crouching tiger, hidden salmon” was the name that Shaw gave this recipe because he “invented” it hoping that Crouching Tiger, Hidden Dragon would win in the Oscars as, in fact, it did.
Speedy executed this dish as masterfully as Ang Lee did his cinematic masterpiece.
A few notes before the recipe.
The salmon fillets used for this “crouching tiger, hidden salmon” dish had skin on. You can, of course, choose to use skinless fillets. However, the skin helps to keep the flesh in one piece during cooking. Large fillets are not easy to move on and off the pan without breaking. The skin does a good job of holding everything together.
Chicken broth was specified in the original recipe. Fish stock, especially one made with the bones or heads of salmon, should be even better.
If you’re wondering who Ang Lee is… Oh, boy, you do need to read up. :)
- Season the salmon fillets with salt and pepper. Sear in hot butter. Remove from the frying pan and keep warm.
- Slice the leeks (white part only) and cook in the butter. Push to the sides of the pan, return the salmon fillets, pour in the chicken broth and cook until the fish is done.
- Place the salmon fillets on individual plates, top with the leeks and pour over some of the broth.
- Tucker Shaw recommends serving the fish with boiled potatoes; we had them with hot rice.
- Simple and delicious. :)
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.