Day 36-It's Steamy In Here

We learned how to steam during lesson 36. I love steaming mussels so I had a firm understanding on how to steam mussels and clams prior to class. However, we learned some new techniques that I have never heard of. We made a Papillote of salmon. This is when you basically wrap a bag around the fish that is accompanied by vegetables. You place it in an oven, and it steams it self up. It is generally served in the paper at the table so the guest can inhale the flavor when the 'bag' is sliced open.

We also made steamed Chinese Striped Bass with Vegetables and Sticky rice. Talk about delicious. The bass was marinated in garlic, scallions, ginger, soy sauce, and sesame oil. In order to steam this, we used a 3 tier steamer. Each tier held one item, either the fish, veggies, or rice, and sat elevated on top of boiling water. The steam soaks into each layer, cooking all 3 layers through. The rice was my favorite part because it was the bottom layer. All of the juices from the veggies, and fish dripped down giving it a ton of flavor, and sticky rice is as much a food group to me as prosciutto and pizza are.

Clams with Saffron and Tomatoes

Parmesan crisps that accompanied the clams:

Papillote of Salmon

Steamed Chinese Striped Bass with Vegetables and Sticky Rice

Mussels Steamed in White Wine