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Culinary SOS

Dishwasher Poached Salmon Is Dazzingly Easy Recipe for Whole Fish

July 31, 1986|ROSE DOSTI | Times Staff Writer

Dear SOS: Back in the '70s, The Times printed a delightful and delicious recipe for cooking a whole salmon in a dishwasher. I've lost my copy (actually I lost custody of it to my former husband). I'd love for you to reprint it. You'd be surprised how many people don't believe it is a valid recipe. They think I lost my mind, not the recipe.

--MARY

Dear Mary: No, you didn't lose your mind. The recipe first came to our attention when it was demonstrated by a Department of Water and Power home economist. It's been a dazzler ever since. Actually, the method works better and the whole fish is easier to handle than poaching it in liquid. Nutrients are probably better preserved by the dishwasher method, as well.

You should, however, give your dishwasher and filter a complete cleansing to remove any dirt particles and soapy residue before cooking any food. Salmon or any other whole fish may be used. Other foods also can be cooked by this method.

DISHWASHER POACHED SALMON

1 whole salmon or other fish, cleaned and dressed

Salt, pepper

2 sprigs dill, 1 teaspoon dried dill weed or 1 tablespoon fresh dill leaves

1 sprig parsley

1 carrot, peeled and thinly sliced

1 small onion, grated or thinly sliced

2 tablespoons chopped celery leaves

1 lemon, thinly sliced

Peppercorns

1 cup dry white wine

Mustard Dill sauce

Place whole salmon or other fish no larger than width of dishwasher interior on 2 thicknesses of heavy-duty foil large enough to double-fold on all sides. Sprinkle fish on all sides and in cavity with salt and pepper. Place dill and parsley sprig inside or on top of fish. Scatter carrot, onion, celery leaves, lemon slices and a few peppercorns over fish. Pour wine over fish. Carefully fold foil loosely over fish, leaving some air space (make sure it is double-folded and double-sealed so it will be airtight as well as watertight). Seal with masking tape, if necessary, to prevent from opening during cooking.

Meanwhile, run empty dishwasher through short cycle to remove any soapy residue and dirt particles, and clean appliance and filter thoroughly before placing fish inside. Prepare shelf in dishwasher to hold salmon packet by removing or folding over any plate or cup holders. Place salmon on shelf, making sure no wire can tear into the foil. Run fish through full cycle. Check fish for doneness by opening the foil packet slightly and testing fish with fork. If fish is opaque and tastes done, it is ready. If not, reseal and reset dishwasher on rinse cycle, checking at halfway point for doneness. (Be sure to reseal foil completely using fresh masking tape if necessary to prevent water seepage.)

When fish is done, carefully remove from dishwasher, using baking sheet or platter long enough to hold fish without bending or breaking it. Carefully remove foil and drain liquid to reserve for broths, soups or stews. Slide fish onto large serving platter. Remove wilted vegetables and rearrange lemon slices to overlap fish. Other decorations, such as fresh sprigs of dill may be used. Serve with Mustard-Dill Sauce or any other desired sauce.

Mustard-Dill Sauce

2 tablespoons butter or margarine

1 tablespoon chopped green onion

2 tablespoons flour

1 cup half and half

1 tablespoon prepared mustard

1/8 teaspoon dill weed

1/2 teaspoon salt

Dash white pepper

2 tablespoons chopped pimiento

1 tablespoon lemon juice

Melt butter in small saucepan. Add green onion and cook gently just until tender. Stir in flour. Blend in half and half, mustard, dill weed, salt and pepper. Cook and stir over low heat until mixture thickens. Do not boil. Add pimiento and lemon juice. Serve over fish. Makes about 1 1/4 cups.

Dear SOS: Recently my sister and I had lunch at Bullocks Wilshire, and they served the most delicious Heavenly Lemon Pie with a cookie crust. Would it be possible to print it?

--ELEANOR

Dear Eleanor: We have printed the recipe for Bullock's Heavenly Lemon Pie--with meringue crust, however--for years.

BULLOCK'S HEAVENLY LEMON PIE

4 egg yolks

1/2 cup sugar

Grated peel and juice of 1 large lemon

2 cups whipping cream, whipped

Meringue Crust

1 tablespoon powdered sugar

Beat egg yolks with sugar, lemon peel and juice until light. Cook and stir in double boiler over boiling water until thickened. Remove from heat and cool thoroughly. Fold in half whipped cream. Turn into Meringue Crust and refrigerate at least 2 hours to set. Top with remaining whipped cream, which has been sweetened with powdered sugar. Makes 8 servings.

Meringue Crust

4 egg whites

1 cup sugar

1 teaspoon lemon juice

Butter or margarine

Beat egg whites until stiff and glossy. Do not under beat. Add sugar, 1 tablespoon at a time. Add juice last. Butter 9-inch pie plate generously. Spoon meringue mixture into pan and use tablespoon to push up mixture, forming sides and bottom of crust. Bake at 200 degrees 2 hours. Cool.

Dear SOS: I have been searching for a simple yet good-tasting recipe for Beef Jerky. The only one I've found to date requires a smoker.

--B.W.B.

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