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1. Chardonnay Poached Salmon with Dill Remoulade (serves 25)

2. Chicken Breasts in Wild Mushroom Sauce (serves 50)

3. Crispy Potato Pancakes (makes 100)

Book Description

Learn all about defining your market niche, selling yourself as a pro, establishing your daily schedule, pricing your services, organizing parties with ease, honing your food presentation skills, avoiding the 10 most common home-based mistakes and much more. (7x10, 224 pages, profit-and-loss worksheet, equipment checklist, master party checklist, sample catering contracts, sample menu themes, budget worksheet, business deductions).

... (more)

How to Start a Home-Based Catering Business, 5th Edition

Authors: Denise Vivaldo

Date: December 2005

ISBN: 0762738782

Publisher: Globe Pequot

Paperback

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Serve the remoulade in individual ramekins or place in a pastry bag and pipe onto each fillet. Remoulade can be made one day in advance.

Yield: 25 servings, 6 1/2 cups of sauce
Portion size: 6 ounces
Equipment: two 8-quart (12 3/4 x 20 3/4 x 2-inch) steam table pans or four 4-quart (6 x 10 x 2-inch)
steam table pans, heavy-duty aluminum foil, large stockpot, ladle, mixing bowl

• 6 bottles (750 mil each) Chardonnay or other dry white wine

• 4 bunches (about 1 1/2 cups) fresh dill, chopped

• 6 lemons, cut into slices

• 25 pieces of fillet 6 ounces each salmon fillets, center cut skinless

• FOR THE DILL REMOULADE:

• 24 ounces (3 cups) mayonnaise

• 1 bunch (about 1/2 cup) fresh dill, chopped

• 1 ounce (2 tablespoons) fresh chives, chopped

• 1/2 ounce (1 tablespoon) Dijon mustard

• to taste salt and pepper

1. Preheat oven to 350 degrees F.

2. Bring Chardonnay to a boil in a large stockpot. Turn off heat and add dill and lemon slices. Allow mixture to infuse for 10 minutes,

3. Divide the salmon fillets between the steamer pans in a single layer. Ladle the hot wine over the salmon fillets. Cover pans tightly with heavy-duty aluminum foil and place in oven.

4. Bake for about 20 minutes or until salmon is just cooked through. The salmon is cooked through when it turns a lighter color. Do not overcook.

5. Meanwhile, make the remoulade by mixing together mayonnaise, dill, chives, and mustard. Season with salt and pepper. Refrigerate until ready to serve.

6. Remove foil and allow fish to cool in liquid.

7. Carefully transfer salmon to serving platter and refrigerate, covered with plastic wrap until ready to serve.

More From This Book:

1. Chardonnay Poached Salmon with Dill Remoulade (serves 25)

2. Chicken Breasts in Wild Mushroom Sauce (serves 50)

3. Crispy Potato Pancakes (makes 100)

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