Go to the Recipe: Dill-Brined Halibut With Farro Salad
What's the reason for preparing almost 2.5lt of brine for 150g of fish?
do i need to double the entire recipe if i'm making for 2 people for full meal? where each person gets a 150g filet.
You wont need to double the entire recipe just the weight of fish.
In step 7, it says to leave the fish in the bag and let chill in the fridge for one hour but I thought food should be cooled first before putting it in the fridge. Why does the fish need to go into the fridge for an hour? Can it be served directly after cooking?
Simply amazing fish. Prepared to top a green leaf salad, and there's no comparison. Cooked at 50-degrees for 60 minutes to please my wife who likes her fish well-done. A bit overdone for my liking but will do this over-and-over again. Super good.
What happened to the recipe??
https://instagram.com/p/BC6-ScTkJeR/
Could I do exactly the same with Cod ?!
Same temperature
How many days could the salmon be in the fridge after the cooking?.
This recipe turned out great!
I used blue cod instead of halibut that's hard to find here. Great texture and taste. thanks very much
whats the best way to brine with no sugar? any substitutes?
This dish went over very well and I got several requests for the recipe. Easy to prepare in advance the morning of a dinner party (actually made the salad the day before).
Followed CS' recipe, but couldn't find halibut so substituted Atlantic cod and raised the temp from 109°F to 113°F x 40 min, which is the usual temp I use for cod loin.
Yes, cod has a "loin" if you shop at Wegmans (their name for a thicker portion that looks like a tenderloin and looks very pretty when plated--of course they charge more for it).
Next time I will sous vide the entire loin, rather than pre-cut portions, to get the contrasting pretty white flesh on the sides as in the CS picture.
Note, this is essentially a "mi-cuit" (and I did do several hours in the fridge, to allow the salt to penetrate):
https://www.chefsteps.com/activities/salmon-mi-cuit
The 2X size of the salad was plenty for 8+ servings (a mistake in the CS recipe).
Paired with 2014 Giuseppe Quintarelli Bianco Secco Veneto IGT
Way too salty. I made the brine at 50% scale (100 g DK kosher salt to 1 kilo water 50 g sugar). Brined 400 g previously frozen halibut for 45 minutes per recipe. Cooked sous vide for 40 minutes. So salty we couldn’t eat it. Does previously frozen fish absorb the brine quicker than fresh fish
Fisrt off Loved the recipe, really clean! ok so I thought this was way salty at first but it really wasnt, I had just missed a few things! I didnt pat the fish down really well, and I also reduced the fish portion to the sides available. its a pretty remarkable dish!
I have to ask again, since the question was never answered; why would you want more than 2kg of brine for 150g of fish?
