Walter 😋 Great video. This is something I've been wanting to make for a couple of years and was going totry this summer salmon season. Your video explains better then any other video I have seen. And I agree technique is more important than recipes. In fact to some extent I believe it's more important than the ingredients. You can have the best ingredients but if your technique is wrong or not done correctly you can end up with sub par food. I don't like spending time skining fish if I don't have to. Your idea of piercing the skin to allow the cure to penetrate to the flesh is great. I have another idea im wondering what you think. Do treat the fillet like you said but how about placing it in a vacuum bag and sealing it? I have found the vacuum opens the flesh for better penetration that helps do a better and faster marinade. I believe it would do similar work here. Plus it would make it easier to handle and flip sides while lessening the chance of any odor exchange in the refrigerator. I would very much like hearing your thoughts on this. Our Sockeye salmon run starts the 16th of this month. My foot should be well enough for me to fish for them, it's about a 2 week season. I'll definitely try making some lox with some. Walter thanks for this video and you and your family have a great day. 😋👍🎣🐟
Hi Victor Hope you are well and good to hear you are on the mend Sounds like a good method you suggest about vacuuming and I can see it makes a lot of sense Have not thought about it but will try it Sounds like you will soon have some of the best fish to cure ( but of jealousy ……😉) Thank you for your message and it’s good to be back in touch Have a great Sunday Walter
Thank you so much for this video. Ive tried to make this a few times with varied results..some ok and some AWFUL! So now I will do this again the correct way! It looks absolutely delicious, and I think your addition of star anise is brilliant! Now, on to find some nice salmon and fresh dill. Thank you Chef!
Hi Walter, You've 'cooked' the gravadlax with the skin on but punctured it to allow the brine to seep in......but as you wont eat the skin, why keep it on in the first place? Surely it would make more sense to remove it so the brine can enter more fully. Of course you always have a good reason/technique for what you do, so whats the thinking? Thanx
Hey Alan, yes you could but the skin is just of enourmous help when slicing the fish later on as it gives you hold and the skin grips well to the board thats what i found at least, the other reason probably tradition. i tried it without skin and its just a bit more slippery and harder to handle when cutting
Great idea to poke holes through the skin side. This helped me speed up the curing time and avoid a tough skin. I noticed that you don’t weight the fish down, like you see in many other videos. Do you get a better result without weighing down the fish?
Hey Robert, weighing down is done to speed up the process of making cheaper prosciutto and salmon to cut down on Labour time ( turning often) and to make it quicker Don’t do it as it dries the fish too much as you squeeze juices out and keep them out A slower curing process with less salt will allow the fish to reabsorb some if the lost juices making it less chewy and more juicy and tender . Have low salt levels and a longer curing time and your salmon is not overly salty while juicy and tender 😉
Love your presentation and bonne homme, jokey voice. Also love the way you bother to reply.....feels like being in the room instead of shouting down an empty tunnel. I rarely subscribe but this room is a must. Oh, re stabbing the skin:.... I have a Jaccard tenderiser. Any good? Oh, BTW Ive looked and looked but dont see the 'recipe below'. Am I blind or is there an obscure button hiding somewhere below? Thanx AlanH
Hey Alan, Thank you there is a recipe on the bottom of the description but somehow sometimes it does not come up on a mobile but does on the desk top. anyway let me know and i can add it to a comment. the tenderizer would be no good on fish as it is an animal that lives in a denser athmosphere and has next to none of tough connectieve tissue so tenderize it and you get mush......
ngredients 1 large side of salmon, scaled and all bones removed Approx. 1-1.2 kilo 200gm salt 120gm sugar or honey 1-tablespoon cracked peppercorns 5 star anis 1 orange 1 lemon 2-3 bunches of dill Shot of aquavit or vodka
Thank you for the extensive knowledge you are sharing with us. I have yet to came across any other recipe that uses lemon and orange juice for the cure. Could you explain what difference does it make? My intuition is that the acidity brings out more moisture than the salt itself.
Hey it will draw out moisture but through the long curing time the juices move back in so that would not be an issue ( regards drying out ) but what you will get with too much lemon juice or very sour oranges that the fish will dis color a little and become milky looking it becomes like a ceviche where it hardens the proteins . So short answer is a little orange juice is fine ….. lemon I would not and rather make a lemon type dressing and serve on the side 😉
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Walter 😋 Great video. This is something I've been wanting to make for a couple of years and was going totry this summer salmon season. Your video explains better then any other video I have seen. And I agree technique is more important than recipes. In fact to some extent I believe it's more important than the ingredients. You can have the best ingredients but if your technique is wrong or not done correctly you can end up with sub par food. I don't like spending time skining fish if I don't have to. Your idea of piercing the skin to allow the cure to penetrate to the flesh is great. I have another idea im wondering what you think. Do treat the fillet like you said but how about placing it in a vacuum bag and sealing it? I have found the vacuum opens the flesh for better penetration that helps do a better and faster marinade. I believe it would do similar work here. Plus it would make it easier to handle and flip sides while lessening the chance of any odor exchange in the refrigerator. I would very much like hearing your thoughts on this. Our Sockeye salmon run starts the 16th of this month. My foot should be well enough for me to fish for them, it's about a 2 week season. I'll definitely try making some lox with some. Walter thanks for this video and you and your family have a great day. 😋👍🎣🐟
Hi Victor
Hope you are well and good to hear you are on the mend
Sounds like a good method you suggest about vacuuming and I can see it makes a lot of sense
Have not thought about it but will try it
Sounds like you will soon have some of the best fish to cure ( but of jealousy ……😉)
Thank you for your message and it’s good to be back in touch
Have a great Sunday
Walter
Thank you so much for this video. Ive tried to make this a few times with varied results..some ok and some AWFUL! So now I will do this again the correct way! It looks absolutely delicious, and I think your addition of star anise is brilliant! Now, on to find some nice salmon and fresh dill. Thank you Chef!
Thank you for your comment and good luck when making it
Have a nice day 😉
Walter
Hi Walter, You've 'cooked' the gravadlax with the skin on but punctured it to allow the brine to seep in......but as you wont eat the skin, why keep it on in the first place? Surely it would make more sense to remove it so the brine can enter more fully. Of course you always have a good reason/technique for what you do, so whats the thinking? Thanx
Hey Alan, yes you could but the skin is just of enourmous help when slicing the fish later on as it gives you hold and the skin grips well to the board thats what i found at least, the other reason probably tradition. i tried it without skin and its just a bit more slippery and harder to handle when cutting
Great idea to poke holes through the skin side. This helped me speed up the curing time and avoid a tough skin. I noticed that you don’t weight the fish down, like you see in many other videos. Do you get a better result without weighing down the fish?
Hey Robert, weighing down is done to speed up the process of making cheaper prosciutto and salmon to cut down on Labour time ( turning often) and to make it quicker
Don’t do it as it dries the fish too much as you squeeze juices out and keep them out
A slower curing process with less salt will allow the fish to reabsorb some if the lost juices making it less chewy and more juicy and tender . Have low salt levels and a longer curing time and your salmon is not overly salty while juicy and tender 😉
Love your presentation and bonne homme, jokey voice. Also love the way you bother to reply.....feels like being in the room instead of shouting down an empty tunnel. I rarely subscribe but this room is a must. Oh, re stabbing the skin:.... I have a Jaccard tenderiser. Any good? Oh, BTW Ive looked and looked but dont see the 'recipe below'. Am I blind or is there an obscure button hiding somewhere below? Thanx AlanH
Hey Alan, Thank you there is a recipe on the bottom of the description but somehow sometimes it does not come up on a mobile but does on the desk top. anyway let me know and i can add it to a comment. the tenderizer would be no good on fish as it is an animal that lives in a denser athmosphere and has next to none of tough connectieve tissue so tenderize it and you get mush......
ngredients
1 large side of salmon, scaled and all bones removed Approx. 1-1.2 kilo
200gm salt
120gm sugar or honey
1-tablespoon cracked peppercorns
5 star anis
1 orange
1 lemon
2-3 bunches of dill
Shot of aquavit or vodka
Thank you for the extensive knowledge you are sharing with us.
I have yet to came across any other recipe that uses lemon and orange juice for the cure. Could you explain what difference does it make? My intuition is that the acidity brings out more moisture than the salt itself.
Hey
it will draw out moisture but through the long curing time the juices move back in so that would not be an issue ( regards drying out ) but what you will get with too much lemon juice or very sour oranges that the fish will dis color a little and become milky looking it becomes like a ceviche where it hardens the proteins . So short answer is a little orange juice is fine ….. lemon I would not and rather make a lemon type dressing and serve on the side 😉
@@WalterTruppTheChefsTable thanks a lot! the salmon is already in the cure.
such useful information to use a wet brine, rather that a dry one, that makes the flesh like leather.
Thnks and 😉Glad it was helpful!