Salon recipes from scratch. SquareSpace : 10% off your 1st order using http://www.squarespace.com/frenchguy . Episode where I filleted the whole fish : https://www.youtube.com/watch?v=tWCEHWF5m2Q . Get the apron on https://www.salutcompany.com .
Here are the recipes I made :
– Salmon fillets with sauce
– Salmon Gravlax
– Salmon head soup
– Salmon cakes
– Salmon belly fish fingers
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Salut,
Alex
24 Comments
I’ve got twenty pounds of salmon, like it’s a problem
Pounds?
I allways keep skin when i salt salmon. Little sugar and lot of salt. My mother cuts thin red onion rings when she cut salmon to slices. Next morning onion rings has marinated and taste pretty good on bread with salted salmon. After cutting i fry the skin it is best crisp ever. Just add little salt if needed.
Gordon Ramsay: "So you buy the salmon fresh and then you freeze it? * facepalm* I have never, ever in my entire carreer seen such a disorganised mess! What a shame.. * bleep * "
Wow!
A good Norwegian dish for summer is cold pickled salmon (or even trout or macekrel). Boil a large pan of water with salt, bay leaves, onion, peppercorns and lots of vinegar. Distilled is ok. Then take it of the heat, add pieces of salmon and let it cool to room temperature. Refrigerate then eat with boiled potatoes, sour cream, lightly brined cucumber slices (salt, sugar and some vinegar). Eaten cold, but the potatoes can be warm.
You should have made hovmästarsås to go with that gravlax. If you haven't finished it all by the time you read this, you ought to get your hands on some.
errrggghhhh… can i get a side of sea lice and marine destruction with that order please… let's evolve yeah…
Bro, why would you crisp up that fillet of fish and then dunk it skin side down into the sauce to make it soggy? Put it skin side up!
Also, you're tasting the fish and the stock without any salt. It's going to be blah.
Any chef seeing you not plating your fish skin-side up, is screaming right now 😀
I'd be happy to do that, but I'd have to be unemployed 🙁 How on earth could I spend this much time on cooking?
Also, how can you keep this much gravlax? Can you freeze it?
"SPAGHETTI all'ASSASSINA" you should try that Alex.
As always, a very informative and entertaining video about food content. One of my favorite channel for this reason. And I just tried your seared salmon with cream sauce but I add some element unto it and it was phenomenal! 🤌 Thank you alex for this video!
Next step is catching your own fish. But not all are so lucky.
"Nothing worse than soggy skin" proceeds to not eat the skin
Nice job on the gravlax! As others have mentioned, you do need the correct sauce though.
Now try doing this with a canadian Sockeye salmon. You’ll never believe how good salmon can really be.
The cutting in halve was too painful to watch 😢 I would stay tuned watching 5 minutes of Alex find the perfect tray
Can you publish a fast recipe for a salmon dinner? You know something list a Salmon Rush D-inner?
Love the Scandinavian part. Thx from Denmark 🙏🏻
So good to know all this! Keep up the great content
Super vidéo! Le gravalax c'est devenu mon classique des fêtes de fin d'année. Tu peux le twister assez facilement en ajoutant des bettraves ou alors de l'alcool (du gin par exemple qui amène des parfums différents) et différentes épices et herbes.
I wonder if a gravlax box made from beeswax sealed cedar, that incorporates a lid and base and sides with drainage slits and a press that you can screw down to apply the pressure (though the lid having a tray and a set of nice granite or similar stones to pile on may be more effective?) would be worth constructing. Or maybe spruce or juniper wood would be better?