Go to the Recipe: Piccata Sauce
Once of my favorite sauces. So pretty and simple in this video. No modern emulsifying agent?
No sir, this is just a simple trad style piccata!
So awesome! Need more sauce videos!
Lol.... I love the face at the end!
I had some poor timing last night and had to let the sauce sit for a little too long. Of course it separated. I know it doesn't need any modern emulsifying agents if the timing is right, but just so I can use it as a learning opportunity, what could I have used to keep it together?
Xantan Gum is the father of avoinding syneresis(extraction or expulsion of a liquid from a gel). That's why ketchup has that wonderful mouthfeel, diferently from a tomato sauce, although I also like to put some xantan in it.
Anyway, a 0.2% ratio should be enough just to keep things together but if you want to improve texture even more, increase it up to 0.5%. But be careful, too much of it gives anything a disgusting texture and mouthfeel.
Sorry for the long post and for being so late
Hope it helps.
Classic Italian style
Can you use any white wine? As in my leftover Moscoto or Riesling?
Just about anywhere you look you see "dry white wine" which leaves a lot of room for variance in this sauce. If you want it in classical style a dry Italian white like Pinot Grigio or Soave would be the pick. I'd think Moscoto a bit sweet for this tangy sauce.
How far in advance can you make the roulade before cooking the dish?
Dredge your butter in a little bit of cornstarch.
I've made the CS Salmon Roulade dish a couple of times now, with this 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.
I made it a day in advance one time, with no problems. Obviously cook just before serving.
whats up guys, 2022 here and this recipe holds strong... i did this today with a sous vide chicken! and it was fire. I added +10g of lemon.
