#fish kettle

[kettle-meddle]

•| Fish-Pot |•

[kettle-meddle]

•| Fish Teapot |•

[ovenbirdonwheels]

Fish Kettle Poached Salmon (Miso base) with Kewpie Mayo

I bought my first fish kettle after having stared at one at the local kitchen shop for the best part of the last 5 years, give and take a few. As far as cooking implements for fish go, the fish kettle has got to be as classical as any European classical cooking. 

The concept of a fish kettle-cooked dish is dead simple. Poach a whole fish, usually a salmon, in a stock, serve fish. Drink stock or use it to make sauces. 

So that was exactly what I tried to do. Except that I landed a 5.5kg Norwegian Sashimi-grade salmon that was way too large even for the mammoth fish kettle, and ended up having to cut the head off, and parts of the tail, then use one side of the fillet. 

I made a Japanese-influenced court bouillon, cooled it down, and then poached the fillet of salmon in a cheese cloth. After that fish was done, I added some delicious vegetables to the court bouillon and served it as a separate dish. Two in one basically. 

Will I use the fish kettle again? Absolutely! I’m already thinking of poaching kingfish, threadfin, and a variety of local fish and using the court bouillon to make fish porridge! 

Ingredients (Serves 14)

1 2.2kg fillet of salmon (pin-boned, skin on)

For the Court Bouillon

1 large onion, sliced thinly

2 carrots, diced

4 baby carrots, halved

3 leeks, sliced thinly

3 sticks celery, sliced thinly

1 daikon, cubed

1 strip Kombu soaked in 2.5 liters of water overnight

1.5 tbsp premium Shoyu

1/2 cup and 3 tbsp good Sake (Junmai or Daiginjyo)

2 tbsp Mirin

1 tbsp sesame oil

3 tbsp white miso paste

1 tbsp Yuzu vinegar

3 sprigs thyme

1 sprig rosemary

3 sprig parsley, stalks crushed

5 sprigs of Mizuna

4 stems of spring onions

50g unsalted butter 

2.5 liters water

For the Kewpie mayo

3 egg yolks (freshest you can get)

1 tbsp Yuzu vinegar

1 tbsp white wine vinegar

1 tbsp SB Japanese mustard

1 tsp salt

1 tbsp mirin

1 tbsp Japanese white sesame oil

1 tbsp sake

4 tbsp boiling dashi stock

500ml canola oil

Instructions for the Kewpie Mayo

Crack 3 large egg yolks into a bowl and add the vinegars, mustard, salt, mirin, sesame oil, and sake. Whisk to mix well. Then proceed to drip-drizzle the canola oil into the egg emulsion, whisking as you go. Meanwhile, prepare a small quantity (1/4-1/2 cup) of instant dashi and bring it to a rolling boil.

Once the mayo has reached the desired consistency (it’ll be more watery than usual mayo - that’s fine as it’ll thicken in the fridge), transfer 4 tbsp of boiling dashi into the bowl, stir well. You can thicken the emulsion with more canola oil if desired. 

Transfer the completed kewpie mayo into a squeeze bottle or two, and store in the fridge. Give it about 3-4 hours to cool down and thicken. Stores well in the fridge for up to 5 days at 3 deg C. 

Instructions for the Kettle-poached Salmon

The night before cooking, soak one large strip of Kombu in 2.5 liters of cold water. 

Sweat the onion, carrots, celery, and leeks till translucent in butter over medium heat. Add cubed daikon, and sautee for 5 minutes. De-glaze with 1/2 cup sake, reducing to about 3 tbsp of liquids. 

Add the kombu and the 2.5 liters of water, plus another 2.5 liters (total 5 liters) of water into the pot, and add the sauces plus the 3 tbsp of sake. Introduce the herbs, and bring the liquid to a slow simmer. Simmer for 45 minutes, adding the Mizuna and spring onion stems at the last 10 minutes of the process. 

Strain court bouillon over a sieve and filter paper, and cool down to room temperature. Pour the court bouillon into the fish kettle.

Wrap salmon in cheese cloth - this keeps the flesh intact and makes it easier to transfer to a serving plate later. Lower the salmon into the fish kettle, add the baby carrots, and turn the heat up to a slow simmer, around 75 deg c, for 30 minutes, or when the fish is done. 

Lift the fish out of the fish kettle and allow it to drain first before setting on a serving dish. Unwrap the cheese cloth and prepare to serve with the kewpie mayo. Meanwhile, you can add additional vegetables into the extremely flavorful court bouillon (I added more baby carrots, broccoli, and a sliced red onion) and make a soup. 

[volkanaltinors]

King salmon ballotine stuffed with shrimps and scallop mousse pickled raddish scales and white grape aspic.

FISH KETTLE NEDİR / NASIL KULLANILIR?

http://volkanaltinors.tumblr.com/post/130589731167/büyük-baliklarin-bütün-olarak-pişirilmesi

[normandykitchencopper]

Lecellier Copper Pan Trout Bass Poacher Fish Vintage French Copper Pan Cast Brass Fish Kettle Poacher Robust Insert Tray Original Stickers

Lecellier Fish Poacher - This is exceptional

Trout Fish Kettle - Poissioniere a Truite - Solid Copper

Super antique copper trout fish kettle with lid, handles and insert. This enables the Chef to remove the cooked fish without damaging the fish itself. It is an ingenious thing that enables you to either poach or shallow steam a whole fish; a salmon, bass or any whole fish you wish to cook.

You can remove it as a whole and use the liquor for your sauce.

This is a hammered, beautiful, heavy robust piece that is an amazing find. It is beautifully tinned and has a spectacular patina that is impossible to fake.

It is a thing of beauty and really useful It is a necessity for a professional or well equipped kitchen. This can be used to cook anything that needs steaming, poaching or boiling not necessarily fish but also ham or vegetables.

This is a versatile item that is lovely to look at.

This was found in a domestic setting it has not been used at all. the stickers remain on the inside of the lid and the base. It is fully marked on the base and on the lid. This is a wonderful size that can be used in a domestic setting as well as in a professional one.

It is in remarkable condition it has surface scratches especially on the base, although minimal, the tin is totally in tact and can be used for cooking. The Brass/Bronzehandles look beautiful against the rich copper patina. The tray is as good quality as the outside - a real piece of beautiful design.

It is 46 cm long or 18 inches and is 13 cm wide 5 5/8th inches wide and is 10 cm high or 4 inches up to the lid the handle is higher. It weighs 2.7 kilos or 5 lbs 15 ozs.

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[normandykitchencopper]

Vintage French Solid Copper and Cast Iron Fish Kettle or Poacher with Insert Tray and Three Handles Beautiful Cast Iron and Copper

This is the best Fish Kettle I have ever seen, it is solid copper and weighs 6.3 kilos nearly 14 Pounds! It is 2mm Copper thoughout with an insert. It is magnificently made with all you would expect from a 'Fabrication Francaise' stamped piece. Super vintage copper fish kettle with lid, handles and insert. This enables the Chef to remove the cooked fish without damaging the fish itself. It is an ingenious thing that enables you to either poach or shallow steam a whole fish; a salmon, bass or any large fish you wish to cook.  You can remove it as a whole and use the liquor for your sauce. This is a solid copper , beautiful, heavy robust piece and has been used in a professional capcity but not a lot as it is in super, super condition. It is a thing of beauty and really useful It is a necessity for a professional or well equipped kitchen. This can be used to cook anything that needs steaming, poaching or boiling not necessarily fish but also ham or vegetables.This is a versatile item that is lovely to look at. It has surface scratches, especially on the base and some minor water marks on the inside, there are some losses on the body from lemon juice but this is all genuine wear from being in a French restaurant. The base has grooves to further increase the surface area of the heat area. The cast iron handles look beautiful against the rich copper patina. This is an item for a serious Chef/ Cook and would thrive in a professional setting but I personally think that this item would look fantastic in a domestic kitchen as the copper 'sings', imagine it on a shelf in your kitchen - or opening a cupboard and there it is. It is 62 cm long or 24 1/2 inches and is 16.5 cm wide 6.5 inches wide and is 12 cm high or 4 3/4 inches. It is made from 2mm solid copper with a tin lining. It weighs 6.3 kilos or just under 14 pounds. No 2890

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[normandykitchencopper]

Vintage French Copper Clad and Cast Bronze/Brass Fish Kettle or Poacher with Insert Tray and Three Handles - Beautiful Bronze and Copper

Super vintage copper fish kettle with lid, handles and insert. This enables the Chef to remove the cooked fish without damaging the fish itself. It is an ingenious thing that enables you to either poach or shallow steam a whole fish; a salmon, bass or any large fish you wish to cook.

You can remove it as a whole and use the liquor for your sauce.

This is a copper clad aluminium, beautiful, heavy robust piece and has been used in a professional capcity.

It is a thing of beauty and really useful It is a necessity for a professional or well equipped kitchen. This can be used to cook anything that needs steaming, poaching or boiling not necessarily fish but also ham or vegetables.This is a versatile item that is lovely to look at.

It is in remarkable condition it has surface scratches, especially on the base and some water marks on the inside, there are some spots on the lid and a larger spot on the base but this is all genuine wear from being in a French restaurant. The Bronze or Brass handles look beautiful against the rich copper patina.

This is a very unusual fish kettle as it is copper clad but with bronze handles it gives all the heat distribution without the really heavy weight but looks absolutely fantastic!

It is 62 cm long or 24 1/2 inches and is 18 cm wide 7 inches wide and is 11 cm high or 4 1/4 inches. It weighs 2.6 kilos or just over 5.7 pounds!

No 2437

[normandykitchencopper]

Vintage French Copper Clad and Cast Bronze/Brass Fish Kettle or Poacher with Insert Tray and Three Handles - Beautiful Bronze and Copper

Super vintage copper fish kettle with lid, handles and insert. This enables the Chef to remove the cooked fish without damaging the fish itself. It is an ingenious thing that enables you to either poach or shallow steam a whole fish; a salmon, bass or any large fish you wish to cook.

You can remove it as a whole and use the liquor for your sauce.

This is a copper clad aluminium, beautiful, heavy robust piece and has been used in a professional capcity.

It is a thing of beauty and really useful It is a necessity for a professional or well equipped kitchen. This can be used to cook anything that needs steaming, poaching or boiling not necessarily fish but also ham or vegetables.This is a versatile item that is lovely to look at.

It is in remarkable condition it has surface scratches, especially on the base and some water marks on the inside, there are some spots on the lid and a larger spot on the base but this is all genuine wear from being in a French restaurant. The Bronze or Brass handles look beautiful against the rich copper patina.

This is a very unusual fish kettle as it is copper clad but with bronze handles it gives all the heat distribution without the really heavy weight but looks absolutely fantastic!

It is 62 cm long or 24 1/2 inches and is 18 cm wide 7 inches wide and is 11 cm high or 4 1/4 inches. It weighs 2.6 kilos or just over 5.7 pounds!

No 2437