Go to the Recipe: Salmon Crudo
Not my favorite plating with the "s" of horseradish cream but I really like that you guys are delving into plating tips. The cones look bomb.
My fish monger usually has 4-6 different kinds of salmon. Some looks fattier than others, some is farmed, often it comes from different places. All looks different and all looks good. What is the best type for what function? Which do I want for crudo and which do I want for sous vide preparations, etc.? Thanks for your help on this. And of course, thanks for this lesson - it is wonderful.
I would say a fattier one if you like the taste, its often a bit chewier as well. I like that in a fish though, fatty stuff is also more expensive usually as long as its not farmed.
It's a "double s" Brendan!
Anyone still using - Azon Deal Maximizer (just google it)? I haven't been able to see that gold box that gives you a list of any discount for pressure cookers. I save big everytime that I use this box, it's incredible.
I too find the horseradish cream unattractive. It overpowers the otherwise beautiful plate.
I like the horseradish cream, reminds me of the plating you see often at Empellon Cocina
Wonderful recipe, and great pro tips on plating design. Been wanting to see that sort of stuff for a while now, and it is greatly appreciated.
*high five*
Thanks Matthew.
I’m cheering in her. A terrific recipe and astounding plating, my appreciation it find all room in in recipe. Keep it going, I will be off site for a while and really looking forward to catch up with the creations don in the meantime. The picture of this specific recipe on FB and G is marveling in its lightning and clarity, one of the very top CS pictures, congratulations there.
Would it be silly to try and make this (or any of the other great looking barely-cooked/brined salmon recipes on ChefSteps) with "FAS" (frozen-at-sea) Coho salmon?
Nope. It should work well if the fish was properly frozen.
how would you make the horseradish cream crisp?
What type of wine pairing would work with this as a starter? I was thinking a fairly austere, high acidity Australian Riesling, but any thoughts would be appreciated!
Great technique for cooking the salmon. I had some in my chiller left over for our cold smoke so I did a menu of the day as one of my courses. We did the first plate up with the asparagus grilled and the salmon in three. Javanese comets tail peppercorn mignonette for spice, pickled onions and micro herbs, fresh horseradish marscarpone:
15g freshly grated horseradish
90g mascarpone
40g sour cream
40g President whipping cream
5g Bali salt
All whisked together to soft peaks
But the plate still missed some acidity so I added some segments of Balinese lime (I am in Bali) and that last acidity kick just finished the dish perfectly. We also did 2 pieces as the menu was 5 courses (I will post some others).
Great technique for the brine guys! I will add it to my repertoire.
Fantastic site and great work!
where you can buy such a plate? What is the make and model?
