Gravadlax | Think & Cook like a Michelin Star Chef
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- Опубликовано: 9 сен 2024
- Gravadlax Salmon on Michelin star Level by top chef Walter Trupp
Once you watched this video you will know everything there is to know about how to successfully make Salmon Gravadlax or other cured fish.
I teach you every tip and trick to succeed teaching you a recipe used in three Michelin star restaurants
The goal is to help you to succeed with Gravadlax or cured salmon or cured fish in your own kitchen so you end up cooking like a Michelin star chef in your own kitchen
Check out my other video on How to Cook Fish with crispy skin for different levels from every day home cooking to 3 Michelin star level
learn more about cooking salmon check out my video on
Crispy Skin Fish-Secrets To Master It | Think & Cook Like a Three Star Chef
• Crispy Skin Fish Secre...
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Ingredients
1 large side of salmon, scaled and all bones removed Approx. 1-1.2 kilo
200gm salt
120gm sugar or honey
1-tablespoon cracked peppercorns
5 star anis
1 orange
1 lemon
2-3 bunches of dill
Shot of aquavit or vodka
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Walter 😋 Great video. This is something I've been wanting to make for a couple of years and was going totry this summer salmon season. Your video explains better then any other video I have seen. And I agree technique is more important than recipes. In fact to some extent I believe it's more important than the ingredients. You can have the best ingredients but if your technique is wrong or not done correctly you can end up with sub par food. I don't like spending time skining fish if I don't have to. Your idea of piercing the skin to allow the cure to penetrate to the flesh is great. I have another idea im wondering what you think. Do treat the fillet like you said but how about placing it in a vacuum bag and sealing it? I have found the vacuum opens the flesh for better penetration that helps do a better and faster marinade. I believe it would do similar work here. Plus it would make it easier to handle and flip sides while lessening the chance of any odor exchange in the refrigerator. I would very much like hearing your thoughts on this. Our Sockeye salmon run starts the 16th of this month. My foot should be well enough for me to fish for them, it's about a 2 week season. I'll definitely try making some lox with some. Walter thanks for this video and you and your family have a great day. 😋👍🎣🐟
Hi Victor
Hope you are well and good to hear you are on the mend
Sounds like a good method you suggest about vacuuming and I can see it makes a lot of sense
Have not thought about it but will try it
Sounds like you will soon have some of the best fish to cure ( but of jealousy ……😉)
Thank you for your message and it’s good to be back in touch
Have a great Sunday
Walter
Thank you so much for this video. Ive tried to make this a few times with varied results..some ok and some AWFUL! So now I will do this again the correct way! It looks absolutely delicious, and I think your addition of star anise is brilliant! Now, on to find some nice salmon and fresh dill. Thank you Chef!
Thank you for your comment and good luck when making it
Have a nice day 😉
Walter