Go to the Recipe: Fish Roulade
Great points in troubleshooting about making certain we're serving hot food hot. Hot plates are a key that many of us forget about. I imagine we can time our roulades to be removed from the bath just at service. Slice as it's plated. I do bigger groups than 4 or 6, and we pay extra attention when we cook at low temps. If we do a 20-30 guest group, I'll have one cook slicing and two plating other components so we're fast enough to get it out. One thing to remember is that folks with manners ;-) often wait until the entire table is served before they start eating. This is why we plate only one table at a time. I'm bringing this up because I don't want to do the optional sear. I find that salmon is best at moist heat cook. Also, while the temp here at 113º is beautiful, I like 122º. The brine helps and I'm willing to bet that if you go to 122º or even a little more, you may not even need the Activa.
Love that you guys are showing an old classic again redefined and refined. Who'da thunk ChefSteps would make a lesson on piccata?! Best part for me is that we've taken on a great one to trick out and re-work. Approachable is exactly the term I'd use. Write it on your menu as "picatta" and nobody is afraid. Once they see it down, they'll be very impressed at the interpretation, and they'll be able to describe a dish to their friends that everyone understands...but now next level. Cheers again for another winner.
Can Activa TI be substituted 1:1 for RM?
Thank you for a great technique, it will come in handy I am sure.
One question. If you want to speed up the cooking time, can you poach or steam the roulade?
Best regards,
Leif
I've found that "Snap Mesh Tea Ball Infusers" (the tea ball with a handle that you squeeze together to open) is a handy tool for sprinkling activa on meats.
can you replace the Activa with any other ingredient? cant find it in Argentina
Can this be chilled after it's cooked and sliced and seared to order?
Why the 113F Temp? And not a temp listed in your Sous Vide Basic Temps Guide?
This was a huge hit. Very simple prep, and outstanding result!
Hola....aca te dejo una direccion donde podés conseguirla en Argentina.
http://arysaargentina.com.ar/productos/transglutaminasa/
tenes q llamar y son bastante culorrotos, no te la venden asi nomas. Y ni hablar que tenes q tener CUIT.
salu2
Can you replace the Activa RM with any other ingredient? Can't find it in indonesian
@Revalda. Try using http://www.modernistpantry.com, they ship world wide, according to their website.
How long would it take in the warm water bath if I take a complete salmon departed into two fillets? Am I right that it is not necessary to reheat the fish, because it's mi cuit?!
Thanks in advance! cheers
Would like to add a salmon mousseline between slices of petrale sole. Would I still use Activa? Would it stay together with or without Activa? Thanks!
I've made this dish a couple of times now, with the accompanying piccata sauce, and it is excellent.
The challenge is finding a nice flat filet portion like pictured in the video (which was obviously a small portion of a large King salmon fillet).
Instead, I used wild Washington state sockeye salmon. From a whole side of salmon (about 1 lbs total), I was able to trim enough for 2 roulades from the wider end, to make a total of 6 or 7 small servings between the two roulade. To remove the skin, pin the skin on the tail side of the fillet to a plastic cutting board, skin side down, and slide a sharp knife along the skin toward the head end (I think ChefSteps has a video of this somewhere). When cut in half length wise, the two portions will not be identical thickness, but that doesn't seem to be a big deal. Pick the pretty sides to face out, trim out the grey blood line, and I reversed the orientation to make the stack more even. I cut it into two portions for two roulade before adding the meat glue, since that was more compatible with the width of my saran wrap. If there is some damage to the filet from removing the pin bones (or where you cut out the blood line), make sure that faces the inside of the roulade and the meat glue will help repair the damage.
Although it sounds tricky, the rolling of the roulade is actually quite easy and proceeds exactly as in the text and video. Use a toothpick to prick the saran wrap. I didn't have any problems with bubbles. Twist the ends in OPPOSITE directions before tying. The twisting is what make the square turn into a perfect round roulade.
After letting the roulades sit in the fridge for 6 hr or overnight, I was a little nervous about just plopping them naked into the sous vide bath in case they leaked (although they probably wouldn't have), so I chamber vacuum sealed them in a bag (could also just use a Ziplock), which didn't seem to deform their shape at all.
Sous vide cooked 113°F x 30min. Sockeye is a fairly dense salmon, so the texture wasn't as delicate and was more firm than King would have been at the same temp. I did put a nice sear on each piece the first time, but I think for sockeye that risks making the fish more firm than I like for the small pieces, so I skipped the sear the second time.
Prior to a party, I reduced the wine (NZ Sauvignon Blanc) ahead of time, so the sauce was really quick to throw together just before the salmon finished cooking. I thought the initial attempt was too lemony, so I cut the lemon juice in the sauce in half the second time, which I thought was better.
Paired with a bottle of 2007 Sine Qua Non Body & Soul.
Awesome recipe!! Thanks a lot!!
Try this Fish - Grilled Sea Bream https://mygreencookbook.com/grilled-sea-bream/
One of my favourite fish recipe!
Ingredients
1 Sea Bream
0,5 Lemon
1 sprig Rosemary
1 sprig Parsley
1 tbsp Olive Oil Extra Virgin
Salt
Pepper
Bell Peppe
Tasty!)
I’ve been playing with meat glue for a while and today I tried this roulade with some seabas trimmings. Not a single piece was bigger than an inch, and my idea of using meat glue is to try to reduce waste. I rather not use an industrial product unless it helps reducing waste to be honest. It came out nice and firm and it’s really an amazing product to try to make use if off cuts and trimmings. Made the piccata with olives and turmeric and served with polenta and spinach.
Can we make a salmon roulade with a layer of sliced shrimp inside?
Great recipe. Used some odd trimmed pieces from another recipe rather than the pristine cuts shown. It turned out great--everyone raved, plus there was that added taste of virtue turning some nothing scraps into an elegant entree. Will definitely do again!!!
113F for only 30-45mins is not enough to kill parasites and ALL you state is "Fish" and not if they were the kind that have to be "sushi grade" which means that they have had a sufficient freeze for parasite destruction. This is also in another one of your sous-vide fish recipes and Grant Lee Crilly didn't respond to someone asking about how his locally caught tuna was NOT frozen and they asked about "Anisakis" and Grant gave no reply.
So, in these sous vide directions, is there an updated reason why we can go so cold for so short of a time frame?
