You won’t believe this, but I made it and have witnesses.
A half-side of salmon, skinned and boned. I covered it with scallop mousse and then zucchini half-rounds to look like fish scales. Cousin Steve manned the deep fryer pot and came up with fried parsley for garnish.
Oh, man, it’s so great to be out of French cooking-land! Ironically I got a catering job out of that cooking school dinner/brunch that paid a good portion of my tuition!
My Aunt Joan, godmother, loved the results and efforts, God rest her soul. I will remember it fondly for her. I thank the rest of the family for putting up with my pretenses. No, Kevin, that’s not prehensile. That’s my brother and I have to do this stuff so he’ll read my blog.
Cooking with Dee 
Pictures! We want pictures!
No food stylist am I. You take great knitting photos in your back yard but I don’t have one and it’s tough getting the right setup and light in here.
I’ll try to take more photos for you, but don’t know about that salmon dish unless we host a really high-end dinner because otherwise only I eat fish and I’d have to make Jim beef. And the salmon doesn’t have the entire fish effect unless it’s one whole side/filet.
In the meantime I’ll try for others.