Go to the Recipe: Salmon 104 °F
The plating diagram PDF doesn't seem to be working. I get a bunch of error codes messages and access denied messages.
I really like the emphasis on plating as this is something I really want to start exploring more.
I need to find time to do this dish! Looks great as usual!
The 'plating diagrams' link doesn't work. I get an 'access denied' error from amazon aws.
The link was wrong, check out https://s3.amazonaws.com/chefsteps/static/chefsteps-salmon-plating-diagrams.pdf
Pepjin, the link is now fixed.
Robert, the link is now fixed. Andrew's link below also works!
Seens to be working now, thanks!
I'm always nervous going below 130 on the sous vide because it's in the "danger zone" for bacteria. Is there any concern about that?
Where can I buy your plates. they r superbe and I need new plates. I love the black and earth color ones with the boards. Please can you help me.
thank you
Crate and Barrel.
http://www.crateandbarrel.com/dining-and-entertaining/dinnerware-sets/1
The black ones are celeste.
Looks wonderful! I'm trying it this weekend. Just a quick question which I might have missed: Which micro herbs do you recommend with this salmon?
Well, I survived it several times, but I would recommend you to use sushi grade salmon and to freeze it first.
We plated this version with Gruner Red Purslane (those are the green leaves, ironically), and Red Amaranth (the purple leaves), but you could choose a wide range of microgreens -- mild ones would look pretty, and pungent ones would pair nicely with the watercress and horseradish. Here's a fun little shopping guide: http://www.johnnyseeds.com/c-48-micro-greens.aspx#
There was an episode of Dave Arnold's Cooking Issues (just checked, it's episode 172) where someone had that same question and I remember Chris said that ChefSteps had some testing done with an outside food safety laboratory and they concluded that the combination of the salt and heating was sufficient to inhibit bacterial growth over a period of two weeks.
Is that a Misono UX10 240mm your using?
Looks so good! Can't wait to try it!
Just a thought, can I torch the top just before serving to give it a little texture?
Please try using a Frozen At Sea, FAS, hook-and-line caught salmon. Because the salmon is cleaned and fully bled then immediately frozen to -30F or colder there is no need to worry about parasites when cooking to 140F.
Bruce Gore brand is available at the Ballard Market in Seattle and Central Markets around the Seattle area. They can ship salmon to you if you are out of the Seattle area.
All salmon purchased in the U.S. for human consumption must be frozen before sale to the public. (I think for something like 2 days)
Quick question;
While cooking the salmon, why aren't you packaging it with oil ? Don't you risk jagged edges and dissolved-protein-white-gunk ?! (which you explicitly warn against in your sous-vide class)
Turned out great. Added Chefsteps Rösti to make it a main course. Thank you very much for an awesome receipe and another fun experience.
This is how mine turned out
A way to avoid the jagged edges is by placing the thinner side of the filet up against the edge of the bag. Using a flat edge, a bench scraper for example, push the fillet into the corner. This will tighten up the portion giving it more body and rounder edges. You will find when following this recipe you will not have the albumin coagulated on the surface of the fish. This is because the cooking temperature is low enough that the proteins will not coagulate.
You absolutely could Alison, even lightly cooking one side quickly in a pan and serving gives it a nice contrast in texture.
Lots of steps but the end result was quite good. No leftovers. My only issues were the watercress was way too thin, watery. Not sure why. And, the green onions were kind of fibrous once pickled, not pleasant. The red onions were quite good. I will leave the horseradish to "ferment" to get hotter next time too. This is how I plated. I'm an engineer not a chef or artist so I did the best I could!
Here is mine. Awesome recipe.
I ended up buying the plates used above
its a mix beetwen the crudo and the 104 recipe
Anne, I had this concern initially as well. However, after some digging, it's not as simple as it temparature. Food safety is a matter of time and temperature. See this article.
So as an example taken from USDA research, achieving a state where food is safe to eat will depend on the time held at a given temperature to achieve bacterial lethality. This is a chart outlining temperature held at a variety of times that achieve salmonella lethality.
**Please note these specific times won't exactly apply for our Sous Vide techniques because our Sous Vide water bath times will vary quite greatly depending of the size of meat we are working with (since it may take longer to just get the internal temp to desired temp).
Warning PDF from the USDA: Time Temperature Tables for Cooking Ready to Eat Poultry Products
Tried with agar agar instead of xanthan gum for the water cress (which failed, probably because of the water cress coming out of an ice bath instead of being hot and cooling). Also cheated on the horse radish cream, which came from a bottle (and was way too hot to my Belgian taste). Still, everything else went smoothly, and it still tasted delicious! It's an awesome combination of tastes (bitter watercress, sour-sweet onions, salty salmon, spicy horse radish) and textures (crunchy onions and microgreens, melting salmon, gelly horseradish and watercress and fluid olive oil). And it presents nicely with the different colors. I would advice a Dave Brubeck - Take Five as background track.
Where did you purchase your plates?
fantastic !
http://www.crateandbarrel.com/jars-celeste-low-bowl/s344893
Thanks for the inspiration. I used a garlic cream gel, and arugula purée.
Made salmon mi cuit with pesto from pine nuts, pecorino and lamb's lettuce, add also beet root chutney.
I used my grandma's plate instead. Salmon 40 C and Horseradish Cream.
Wow the texture of that salmon! Thanks for this recipe! Here's my first try:
We find all kind of salmon at the store on the East coast. Which one would be recommended? Farm raised or Wild? Atlantic, Alaskan, Chile, Artic char etc...
I have seen recommendations to use your best salmon, generally wild pacific chinook salmon, but you may find may types of salmon that you prefer. A lot of salmon in the grocery stores is farmed Atlantic salmon, and I've seen a lot of advice to avoid that salmon due to the poorer quality and also the environmental effects.
Would this also work with mackerel? And if do I have to adjust timings (cooking / brining)?
Salmon Mi Cuit .. i like it!
It was very popular – thanks a lot guys!
I also chose to add a dill emulsion and some crostini
Hey guys
do you think it would work out with wahoo?
Looking as this video 1 year later - it's still pure art!
