I went by the Saturday market (the new Southside one) this afternoon, and one of the fishermen there had white king salmon. It's not often that you see them for sale (usually they're all bought up by the restaurants. And, for that matter, I don't see them on menus here in last place I remember seeing them offered).
Apologies to all. 5108L. My father won't talk to me so there's not much I can say about that. I try to defend his position and he won't speak to his only daughter. Yee ha. I...
White kings are a rarity-- only about 1% of kings are white, and from the outside they look exactly like "regular" kings.. For a long time they were discarded as being "defective" until someone started offering them. The taste is slightly different than regular kings -- they're milder, and they are the exception to my "I don't generally like kings"
Tonight I grilled the fish with just a little olive oil, garlic, S&P. On the stove, I had chantrelles that I lightly carmelized in olive oil. Removed the mushrooms and did shallots and garlic in butter with just a touch of flour. Deglazed with white wine and added some chicken stock (unfortunately, the last of my freezer-stock). Cooked that down to a little less than half, put the mushrooms back in with some butter, a wee bit of half-n-half, and some fresh lemon juice.
With wild rice and steamed broccoli -- yum!
Alexis.
