Go to the Recipe: Quick-Cured Salmon
Cool technique. Lightly-cured sashimi is one of my all-time favorite quick meals. I would definitely like to see your plated dish recipe shown in the video.
- originally posted by Baselerd
The plated dish recipe is coming soon.
This gets me thinking about doing a pub-style "fish and chips" type of crudo. In other words, cure some black cod loin in reserved pickle juice, as long as the salinity is close to the percentage in this recipe, balancing with some sugar for sweetness (To give it the fried fish and chip with tartar flavor profile), then doing something crunchy sprinkled on the top, like dehydrated french fry crumbs?
Sounds great. Just up the saltiness of the pickle juice and it will be strong enough for the quick cure.
Really generous amount of brine for the 8 slices of salmon. Could we stretch the yield up to lets say, 20 pieces using the same recipe and quanities for the brine?
Yes, easily. This is just the fact that we often prepare a larger amount of brine for working with during development.
Would you atempt this for a Scallop Crudo, or maybe atop a Porcini Risotto with the scallops or fish?
Yes, this would be good for a slightly firmer scallop. You might consider adding more sugar to the brine.
What cut of Salmon is used?
could you adapt this method for gravadlax?
Yes, but gravadlax gets a lot go its texture form drying out. We are trying to achieve the opposite here. We really want to impress flavor but maintain the salmons natural fresh texture.
- originally posted by Grant Lee Crilly
Great recipe, thanks. Could a similar method work with herring or similar?
Yes.
For this technique should a salmon that has been flash-frozen to kill parasites still be used, or will the quick cure kill any potential parasites in the product?
Beautiful! I love the ice shells. How did you make those? Thank you, wanted to serve salmon for girls night tonight!
Here's the ice shell how-to, Susann: http://www.chefsteps.com/activities/ice-shell
Wow... I've made the brine and refrigerate it before submerge the pieces of salmon.
Then, i submerged the flesh for 5 to 6 minutes in the cold water.
Served as lightly tempered sashimi... nobody have wanted the shoyou (just for the sushis). The flesh shines :-)
Leo, from Brazil !!!
flash freezing wont kill parasites
used this technique q couple of times and rolled the pieces of salmon in a Japanese furikake mix for crunch and extra texture. Excellent.
What cut of salmon would you use?
Hey, Where can i get that spray pump? Looks absolutely awesome!
Hi sorry if this question has been answered. Can it be any raw salmon or preferably sashimi grade salmon. Thanks
Anyone worried about Anasakis cysts?
Can I use the original brine recipe for more than 8 slices? Do i actually have to scale the brine? Is it possible to remove the 8 slices and put a second portion in the brine?
Sounds like a ceviche.
