Hello everyone, and welcome to Prix Fixed, Lifehacker’s new menu planning advice column. Whether you’re having a hot date, a big anniversary, or meeting your in-laws for the first time, we’ll help you plan an impressive menu that suits your nutritional needs and culinary skills. Will there be hacks? You bet your butt will be there.
To start the column and get everyone used to the format, let’s start with a request from our own editor-in-chief. Jordan Calhoun::
Dear Claire,
I have a date ahead of me and I need a dinner that is both impressive and within my limited capabilities. I’m fine in the kitchen but definitely without the confidence to do something too fanciful that could lead to an epic failure. If I had to evaluate my skills I would give them a C +. As for dietary restrictions – I’m Pescatarian, allergic to fava beans, and don’t drink alcohol, but my date doesn’t have any restrictions or allergies that I’m aware of. In terms of equipment, I have a gas stove, all the pots and pans I need, but limited things for the oven – a baking sheet and two Pyrex casserole dishes. Thanks for your help, I’ll let you know how to do it!
After talking to Jordan about cooking a decent amount, I know he’s a huge fan of salmon and that he’s tired of baking it in the oven. The nice thing about salmon is that it can be cooked in many different ways for great results, but I wanted Jordan to give it a try Dairy poaching– or, in this case, half and half poaching – a simple, forgiving technique that will gently add flavor to your fillet while keeping things nice and tender at the same time.
We make one for pages naked tomato salad and a store-bought French baguette. Peeling cherry tomatoes may seem a little over the top and boring – and it is – but what we’re aiming for here is also simple and impressive. When you remove the skin from the tomato, it will melt in your mouth and not burst. And instead of slipping off the smooth skin, it’s ours simple little dressing sticks to the exposed meat, resulting in a simple but special little salad.
G / O Media can receive a commission
Shopping
Okay, before we dive into the recipes, let’s take a look at our shopping list:
- 2 6-8 ounce salmon fillets, either close up or close up
- 1 pint half & half
- 1 ear of corn
- 1 clove of garlic
- 1 chilli pepper of your choice (I used Serrano)
- A small clam of fresh thyme (you want at least 15 sprigs)
- Bay leaves
- 1 bunch of spring onions
- 1 lemon
- 1 dry pint (10 ounce) cherry tomatoes
- 1 baguette
- The preferred drink for your date
You’ll also need some common supplies. If you don’t have any of these options, just add them to your shopping list:
- olive oil
- Apple cider vinegar (can be replaced with another vinegar if you wish)
- Dijon mustard (you want Dijon for his emulsifying properties)
- Maple syrup or honey
- Table salt (at least 1/4 cup)
- Sugar (at least 2 tablespoons)
- A pepper mill (Don’t get pre-ground pepper. It doesn’t taste like anything.)
- Extra Credit: A box of Maldon flake salt. You might be thinking, “Hey, I already have salt,” but this is a finishing salt that adds flavor, texture, and glamor. It will instantly elevate the food and make it appear worthy as a restaurant.
The plan
Do you do the nude – or nekkid – about an hour and a half before your date (or the night before)? – Tomato salad. To do this, you need:
- 1 dry pint of cherry tomatoes
- 1/4 cup of olive oil
- 1/4 cup apple cider vinegar (or any other vinegar of your choice)
- 1 tablespoon of Dijon mustard
- 1 tablespoon maple syrup (or honey)
- 1/4 teaspoon table salt
- 6 sprigs of thyme
First, peel your small tomatoes. Make a small x on the bottom (opposite the stem side) of each tomato, being careful not to go too far into the meat. They should look like this:
Bring a small saucepan of water to a boil and fill a bowl with ice water. Dip the tomatoes in the boiling water and work them in batches if necessary. Let them hang for 7-10 seconds until the skin peel off. Dip them in the ice water bath and repeat the process until you have gone through all of the tomatoes.
Now for the fun part. Gently peel off the skins. If you want, you can set them aside to make Tomato salt (although you need a few more skins to make a significant amount). Place the peeled tomatoes in a mixing bowl, transfer any remaining ingredients to a glass (or other small container with a secure lid) and shake to emulsify. If you’re not sure how to remove the thyme leaves, take out the more tender ones at the end and remove the rest of the log by grabbing one end with your non-dominant hand and running your other hand’s fingers down the stem .
Drizzle just enough dressing on the tomatoes to coat them (about half what you made). When you eat in a couple of hours or sooner, cover the salad and let it hang at room temperature. If you plan to serve it the next day, cover it and put it in the refrigerator. However, remove it an hour before serving.
Let’s talk about the fish now. In addition to poaching the fillets in creamy, high-fat half and half (fat is an excellent vehicle for flavor), we’re going to give them a little quick healing to suck out excess moisture and help them hold their shape while poaching. But first we’ll get one set up ready so you don’t feel rushed while cooking. Regarding the ingredients, you will need:
- 2 6-8 ounce salmon fillets
- 1/4 cup salt
- 2 tablespoons of sugar
- 1 pint half & half
- 1 ear of corn, Kernel removed and put the cob aside
- 1 chili pepper, cut in half
- 3 cloves of garlic, battered and peeled
- 4 sprigs of thyme plus a few extra for garnish
- 2 spring onions and additional, diagonally cut green pieces for garnish
- 1 bay leaf
- 1 pinch of salt
- 1 lemon for peeling
Examine your salmon and remove any needle bones by holding it in place with tweezers and gently pushing it out. If you are using fillets on the skin, make long, diagonal cuts into the skin so that the fish does not curl when cooked. You could remove the skins, but they’re full of fatty acids so I always leave them on. (I’m pretty lazy too.) Put them aside.
Prepare all the other ingredients. Remove the kernels from the cob, crush and peel your garlic, cut your pepper and half into slices, and rinse off your thyme and green onions. Mix 1/4 cup of salt with 2 tablespoons of sugar and sprinkle a little more than half of the mixture on all sides of your fillets until they’re coated with a sparkling salt and sugar crust. Let rest for 15 minutes.
While waiting for your fish to heal, take the pan you plan to poach your fish in – it should barely be wide enough to hold both fillets so that they stay half and half submerged when poaching. Hold the reserved corn on the cob vertically in the empty pan and scrape it off with the blade of your knife to extract all of those yummy sugars and corn juices. Add half and half, the corn kernels and all other ingredients (except salmon and side dishes) to the pan. Set over medium to low heat. (This would also be a good time to put your baguette in a 250 degree oven to reheat.)
After your 15-minute curing time is up, rinse your fish, blot it with paper towels to dry, and set it aside.
Half and half will never “simmer” fully, but it will froth. Once this happens, reduce the heat to low. Half and half should be steaming, not boiling or bubbly, though you may occasionally see a bubble or two. If a film forms, don’t fret, just stir everything up a little. Soak the corn, onions, and herbs in the steaming half and half for 10 minutes, then slide the fish in and cook for 7-10 minutes until it sets and flakes in the thickest part. If half and half doesn’t cover your fish all the way, don’t panic. Just gently turn it over with a spatula.
Once your fish is cooked to your desired firmness and flakiness – and I assume Jordan has this under control since he cooks so much salmon – transfer the fillets to shallow bowls and remove the bay leaf, green onions, the Thyme and the pepper the poaching liquid. Scoop the corn and poaching liquid with the fish into the bowls and garnish the fish with spring onions, fresh thyme leaves and lemon zest. Then grind some fresh pepper on the fish and cut it in half. (Never skip the finishing– this is how a meal feels chic and complete.) Serve with your Nekkid tomato salad and crispy French bread along with a small bowl of this fancy flake salt.
For some advice on menu planning, send your request to Claire at claire.lower@lifehacker.com. Make sure you include as much information as possible, including dietary restrictions, protein preferences, budget, and kitchen equipment available. Please note that the processing time can take up to a week. You should therefore receive these inquiries in good time.
Updated 5/21/21 at 7:06 PM EST to add information on soaking flavors.
