AN ERZEKI INYENC
folder
CSI › General
Rating:
Adult ++
Chapters:
17
Views:
3,790
Reviews:
1
Recommended:
0
Currently Reading:
0
Category:
CSI › General
Rating:
Adult ++
Chapters:
17
Views:
3,790
Reviews:
1
Recommended:
0
Currently Reading:
0
Disclaimer:
I do not own CSI, nor any of the characters from it. I do not make any money from the writing of this story.
ch 2
Catherine stood in front of AN ERZEKI INYENC. It was a big place and also had a lounge area for dancing. It was decorated with a hint of Romany flair. This place will be perfect. It is so much better than the town hall. She walked in and found the manager.
“Hello, I am Catherine Willows.” She extended her hand. “I was talking to you earlier about the LVPD party.”
“Oh yes, Ms Willows, My name is Danny, I manage this place, what can I do for you?”
“It’s Catherine, please. I was just going to go over the plans I have set so far.”
“Sure thing, Catherine, please come to my office.”
Catherine smiled as she followed him to the third door on the right and followed him inside.
“What have you got planned so far?” He said sitting down and motioning for Catherine to be seated in front of him.
“We have close to one hundred people expected, is there enough room to accommodate that many people?”
“Yes. We will have to shut AN ERZEKI INYENC down to the public, but I don’t mind doing that for an organization such as the LVPD.”
“Ok. Great.”
“What else did you want to know?”
“The menu, what will we be eating?”
“All our meals are made to order, they are special meals, we can’t divulge our secrets, and however I can offer you some samples if you wish.”
“Oh I wish. I am curious to see what all the rage is.”
“You will have to excuse me for a few minutes to get you some selection.”
“Sure thing.” Catherine smiled.
“I will return in a few minutes, make yourself comfortable.”
She looked into his dark brown eyes and envisioned running her fingers through his chestnut hair and her hands down his rock hard body. Wow where did that come from?
She looked up and saw Danny returning with a plate of food.
“I hope this is to your liking.” He passed her the plate.
“What is this?” Catherine asked placing a piece into her mouth.
“House speciality, it is LAZACSZINU AH SALMON, what do you think?”
“This is amazing, like nothing I have ever tasted before.” It is almost orgasmic. Wow.
“Is it to your standards for the LVPD?”
“Hell yes. By the way, do you have vegetarian entrees?”
“Yes. Why do you ask?”
“One of my co-workers is a vegetarian.”
“That is no problem to accommodate.”
“What about bugs?”
“Oh, Entomophagy.”
“If that’s what it is called.”
“Yes, we can arrange that, it shouldn’t be a problem.”
“Great, one of my co workers is an entomologist.”
LAZACSZINU A HANG KAPOR
Make Ahead Notes:
Make your own creme fraiche the night before.
Thaw your puff pastry in ample time before you need it
The salmon packets can be made up to 8 hours ahead, and chilled
Salmon, Rice, Pastry
1/2 cup long-grain white rice
2 tablespoons (1/4 stick) butter
1/2 cup minced leek (white and pale green parts only)
6 ounces fresh shiitake mushrooms, stemmed, chopped
2 sheets frozen puff pastry (one 17 1/4-ounce package), thawed
4 6-ounce (4x2 1/2-inch) skinless salmon fillet
1 egg beaten with 1 tablespoon water
Dill Sauce
2/3 cup bottled clam juice
1/2 cup dry white wine
1 1/4 cups crème fraîche or whipping cream
3 tablespoons minced fresh dill
Make Crema or Creme Fraiche
Creme Fraiche has the flavor of a buttery rich sour cream. "In France, where crème fraîche is a specialty, the cream is unpasturized and therefore contains the bacteria necessary to thicken it naturally" The varieties available domestically are no different than you can make at home. Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.
For dill sauce:
Combine clam juice and wine in heavy small non aluminium saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in creme fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.
For salmon, rice, pastry:
Bring medium saucepan of salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain.
Melt butter in heavy medium skillet over medium-low heat. Add leek; sauté until beginning to soften, about 4 minutes. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes. Transfer to bowl. Add rice. Season with salt and pepper. Cool completely.
Butter large baking sheet. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13-inch square. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.)
Preheat oven to 400°F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145°F, about 30 minutes.
Transfer salmon packages to plates. Spoon Dill Sauce around and serve.
“Hello, I am Catherine Willows.” She extended her hand. “I was talking to you earlier about the LVPD party.”
“Oh yes, Ms Willows, My name is Danny, I manage this place, what can I do for you?”
“It’s Catherine, please. I was just going to go over the plans I have set so far.”
“Sure thing, Catherine, please come to my office.”
Catherine smiled as she followed him to the third door on the right and followed him inside.
“What have you got planned so far?” He said sitting down and motioning for Catherine to be seated in front of him.
“We have close to one hundred people expected, is there enough room to accommodate that many people?”
“Yes. We will have to shut AN ERZEKI INYENC down to the public, but I don’t mind doing that for an organization such as the LVPD.”
“Ok. Great.”
“What else did you want to know?”
“The menu, what will we be eating?”
“All our meals are made to order, they are special meals, we can’t divulge our secrets, and however I can offer you some samples if you wish.”
“Oh I wish. I am curious to see what all the rage is.”
“You will have to excuse me for a few minutes to get you some selection.”
“Sure thing.” Catherine smiled.
“I will return in a few minutes, make yourself comfortable.”
She looked into his dark brown eyes and envisioned running her fingers through his chestnut hair and her hands down his rock hard body. Wow where did that come from?
She looked up and saw Danny returning with a plate of food.
“I hope this is to your liking.” He passed her the plate.
“What is this?” Catherine asked placing a piece into her mouth.
“House speciality, it is LAZACSZINU AH SALMON, what do you think?”
“This is amazing, like nothing I have ever tasted before.” It is almost orgasmic. Wow.
“Is it to your standards for the LVPD?”
“Hell yes. By the way, do you have vegetarian entrees?”
“Yes. Why do you ask?”
“One of my co-workers is a vegetarian.”
“That is no problem to accommodate.”
“What about bugs?”
“Oh, Entomophagy.”
“If that’s what it is called.”
“Yes, we can arrange that, it shouldn’t be a problem.”
“Great, one of my co workers is an entomologist.”
LAZACSZINU A HANG KAPOR
Make Ahead Notes:
Make your own creme fraiche the night before.
Thaw your puff pastry in ample time before you need it
The salmon packets can be made up to 8 hours ahead, and chilled
Salmon, Rice, Pastry
1/2 cup long-grain white rice
2 tablespoons (1/4 stick) butter
1/2 cup minced leek (white and pale green parts only)
6 ounces fresh shiitake mushrooms, stemmed, chopped
2 sheets frozen puff pastry (one 17 1/4-ounce package), thawed
4 6-ounce (4x2 1/2-inch) skinless salmon fillet
1 egg beaten with 1 tablespoon water
Dill Sauce
2/3 cup bottled clam juice
1/2 cup dry white wine
1 1/4 cups crème fraîche or whipping cream
3 tablespoons minced fresh dill
Make Crema or Creme Fraiche
Creme Fraiche has the flavor of a buttery rich sour cream. "In France, where crème fraîche is a specialty, the cream is unpasturized and therefore contains the bacteria necessary to thicken it naturally" The varieties available domestically are no different than you can make at home. Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.
For dill sauce:
Combine clam juice and wine in heavy small non aluminium saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in creme fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.
For salmon, rice, pastry:
Bring medium saucepan of salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain.
Melt butter in heavy medium skillet over medium-low heat. Add leek; sauté until beginning to soften, about 4 minutes. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes. Transfer to bowl. Add rice. Season with salt and pepper. Cool completely.
Butter large baking sheet. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13-inch square. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.)
Preheat oven to 400°F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145°F, about 30 minutes.
Transfer salmon packages to plates. Spoon Dill Sauce around and serve.