Everything Has a Place

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By Frank E. Vaerewyck FF/EMT

As I have written about in the past, there is a place for everything and everything has a place. This is true at the Fire Station and in the Kitchen. Working in professional kitchens and coming into a new restaurant is a lot like coming into a new Fire station. Even at our home station one of the first things we do in the morning is look over the truck we are assigned to for the day. It may be an Engine, a Tower/Ladder/Truck, or an Ambulance and depending on your department you may rotate around to anyone of these units, depending on the staffing needs or schedule. We look them over for a couple of reasons: one to make sure everything is where it needs to be and two to familiarize ourselves with where everything is. The same goes in the kitchen, when I come in at the beginning of my shift I look around to make sure that things are where they belong and that there is enough of everything. I am also looking around to familiarize myself again with where everything is.

In the heat of the action you have to know where everything is and you can’t be searching around looking. Searching for equipment or items takes up valuable time and doesn’t look good in the eyes of your colleagues or bosses. As I walk around the kitchen trying to memorize where everything is it really takes me back to being at the station. I study the layout, the grouping, and the placement of the items just like on the engine. No matter where you are items go together for a reason and there is a place for everything and everything has a place. This time I wanted to share a dish that we made in the restaurant as a special, but it could be made at the station if you work in a slower house and have some time to prepare it. If not you can make it at home and wow you friends and family with Salmon Piccata. And “That’s Bringing the Firehouse Home!”

Salmon PiccataSalmon Piccata and Pasta


2 tablespoons olive oil

1 pound filet Salmon Apx

Sea salt and freshly ground black pepper

¼ cup flour

¼ cup bread crumbs

¼ cup Parmesan cheese grated

¼ cup white wine

2 lemons, juiced

2 tablespoons capers

2 tablespoons butter

2 tablespoons chopped fresh parsley

1 lemon wedge

Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, Dredge the Salmon in the flour, shaking off any excess in a different bowl combine bread crumbs, salt and pepper and Parmesan cheese and 1 tablespoon Parsley, dredge fish in mixture coating thoroughly, patting on mixture if need be to completely cover fish . Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a flat pan at low temp to keep fish warm. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the remaing chopped parsley and lemon wedge. This dish is served best over linguine noodles. Enjoy!


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