Go to the Article: Tips & Tricks: How to Get Perfectly Crispy Fish Skin, Every Time
thanks, this is a great idea
Going to give it a try today.
Genius! I've been using parchment paper for years to line sheet pans for good release, but never thought of this. The point of finding yourself in a kitchen without a good pan is also valuable; parchment paper is going on my packing list whenever I plan to cook.
Not sure Eric Ripert would use this technique but I'm sure going to try it out.
Brilliant!
Worked perfectly on an 1.5” piece of salmon, dry-brined 1 hour. Will be trying with more delicate fish soon.
Would this work for a smash burger?
If using one of your sous vide recipes for the fish, would you sous vide first and then try this with screaming high heat for a short period? Pre-sear with screaming high heat then also post-sear like a steak? Or is high heat incompatible with parchment paper (mine says oven safe to 420degF)? I'll be using The Control Freak, so if you have specific settings, they would be most welcome!
I certainly think it's worth a try. The only thing I tried that didn't work out, was a sea scallop. And I think it might have been a product issue thing.
Totally genius! Now I can really use my stainless steel pan!
I tried it with a skate wing and it worked well! Thank you for great content and awesome ideas!
This is my first question too. How do we adapt this technique to sous vide cooked fish if we don't want to end up with overcooked fish?
I would always recommend for any sous vide meat you are trying to keep a perfect internal temp on and want to sear or grill after they are cooked, to ice the meat down in the sous vide bag for a few minutes after being done in sous vide. Then do the sear or finish cooked. For fish I would do it from cold. and just let the sear temp cary it over to be warm, maybe to 115° internal. If you are doing it right after cooking you don't have to worry as much about proper reheating to a hotter temp for safety.
How about sous-vide fish? Should I treat the skin this way before or after sous-vide cooking?
Great Q! Since the the SV fish is already cooked, I'd say you'd want to speed up cooking by raising the temperature. I have not tried it but I will soon now that you have my curiosity running:) Thanks for inspiring me today!
To make EASY grilled cheese I make the sammie, spread mayo on both sides of the outside, make a parchment paper envelope around the sammie. A little oil in the pan and the enclosed goodies slowly get crispy and toasted on the bottom side. Then just grab the edges of the envelope and flip it over. A crisp, melted treat, and little tiny clean up.
Late to the party but this is an exciting (and much safer) method I can't wait to try as we are salmon lovers with a non-stick pan issue! I've also discovered after owning two homes- one with a fancy Italian-made burner and one with an American-made pseudo high end stove that med-high flames are a 'relative' term! The BTUs on the Italian burner are much more powerful so I find I need to use a lower level on them after the initial warmup but I keep the flames considerably higher on the American-made stove in order to get similar high power out of it- boiling water- don't even get me started! So those with better burners get to know your stoves when it comes to cooking- med-high flames don't always equate to BTU power!
made this last night with chilean sea bass and it was FANTASTIC!!! thanks, Chefsteps!
@Grant Lee Crilly what were your results? I am looking at doing this with Sous Vide fish as well that is basted in sauce after cooking to get a nice caramelized crust without sticking and trying to make cleanup easier.
