Episode 9 : Pike Place Fishmonger

The skilled fishmongers at Pike Place Fish Market in Seattle don’t just sell fish - they toss them across the market in a fish-flying spectacle that draws hundreds of customers each day. At $23 a pound, Bob can’t afford to drop any of the troll-caught king salmon. And having a captive audience that comes from all over the world to witness the show will definitely keep him on his toes. To get familiar with what he's tossing, Bob will learn about the different salmon species and cooking methods from renowned chef Tom Douglas. Then he gets catching tips from Seattle Seahawks wide receiver Nate Burleson. But will this save him from humiliation when a 25-pound sockeye flies toward his head at 40 miles an hour?

Recipe:

Salmon Tournadoes

Recipe courtesy of Thierry Rautureau (aka "The Chef in the Hat"), Owner/Executive Chef of Rover's in Seattle.

Ingredients:

1 extra thick filet of salmon fresh herbs

½ pound of butter

½ cup of water string

Directions:
1. Butterfly the salmon (a technique for splitting food horizontally without cutting all the way through; when opened up, the food resembles a butterfly shape).
2. Add any combination of fresh herbs to the center (chives, basil or dill go well)
3. Roll the salmon firmly into a long tube.
4. Bind with string to secure, every two inches. Be careful not to break the salmon flesh by tying the string too tight.
5. Slice between the string, into sections.
6. Add butter to a pot of water that isn’t quite boiling (so the ingredients don’t separate) and whisk thoroughly.
7. Place tournadoes in pot to butter poach for 10 seconds over low heat.
8. Scoop the tournadoes onto a plate. Cut string and carefully remove.
9. Drizzle with remaining sauce.

Links:

• Pike Place Fish Market
• Pike Place Market
• City of Seattle
• Tom Douglas: Chef / Cookbook Author
• Thierry Rautureau: The Chef in the Hat
• Seattle Seahawks
• BizFutures: Transformational Coaching