Swedish tip for Gravlax or "gravad lax": keep the skin on to make is easier to slice without ripping. Cut some slits in the skin to let the brine penetrate. Also the most traditional sauce to pair with gravlax is called "Hvmästarsås" which is a emulsified sauce consisting of oil, mustard, sugar, dill and salt+vinegar to taste. Truly one of the best foods in the world😃 Keeping the skin also saves you the trouble of removing it in the first place 👍
This was exactly what I was going to type, keep the skin on, but descale it. Whenever I cure salmon (usually sugar,salt, vodka, variety of citrus peals: lemon, tangerine, lime, pomelo, grapefruit) I slice it with a long granton knife for perfect even slices.
Recall the first time I made gravad lax, using Tim Hayward's recipe from his Food DIY book. Fair to say it blew my mind. I had guests round for drinks and nibbles and it went down a storm. I make it periodically these days. It's always an event! Thanks to Alex for showing just how easy it is.
Alex just continuing to show why he's still one of the best food channels on TH-cam by far. The production and time that go into his videos and series is what I would expect from a professional show on television. He also hasn't made the mistake of making his videos too unapproachable for normal people who cook casually, people come to TH-cam for genuine homegrown content, and I'm glad to see that Alex hasn't forgotten that. Keep up the good work man, love your content. PS you should do a indoor gardening series at some point, maybe try to grow your own salad or salsa, I would love to see you slowly grow and optimize a indoor spice garden.
Quick tip for plating your lunch: If you're into crisply skin, make sure to put your fish skin side up on the plate and also don't douse it in sauce. Both things will ruin your hard work and make the skin go soggy again. If you're going for mash again, I'd put down the mash first, make a little well with a spoon to pour in the sauce and lastly put the salmon (skin side up!) on top.
@@feedbackzaloopused to be true back in the days, but not really nowadays. Of course, tuna is considered the premium and salmon on of the more budget options, but definitely not unworthy of sushi. You still find it in most sushi restaurants in Japan. There is a whole story behind it becoming way more popular because of a Norwegian salesman trying to offload tons of salmon they had there and creating lots of marketing and changing the sentiment
@@feedbackzaloop There used to be no way to de-parasite a salmon without destroying it's texture, but that has not been the case for about 40 years. Now that the fish is flash frozen, it's a very common fish to find in sushi places across Japan and in areas of Japanese diaspora across the world.
As someone who makes 100s of sides of gravlax each year: 1. Farmed salmon is generally guaranteed parasite free, just ask your fish monger. Wild caught fish cannot be guaranteed. 2. Good base recipie, i recommend a couple or more tablespoons of allspice, it really makes gravlax something special.
I was a fishmonger for a bit, not only can wild caught not be guaranteed to be parasite free, we considered it basically a sure thing on wild caught salmon. That does NOT mean Farmed salmon will be, much less that it'll be sushi grade. Good video though, other than the stock/chowder this was basically my rotation for cuts and extras when breaking a salmon down.
Last I checked, Wild caught salmon legally has to be deep frozen to kill parasites before ever making it to a market. This is why Sockeye and King salmon are commonly used in Nigiri (and is also how you can get salmon to most regions without it spoiling). Could be different in the EU though..
As someone who is Portuguese, and therefore a fish lover, is always good to see someone appreciate a whole fish and not just the fillets. And I agree, the salmon head, as with many other fishes, is where to better meat is 😋😋
Hey Alex, I love how genuine you've stayed throughout the years. A lot of people on TH-cam seem to lose some of their essence when their channel becomes successful. You seem to be one of the exceptions. Thanks for your years of amazing content!
Some other Swede or Norwegian might have already said it, but it's worth repeating; Smoke a piece of the gravlax, not a slice of course but perhaps half of a side. You will regret making a piece that is too small :) And as always, fantastic video Alex
Try this sauce with the graved salmon (gravlax): 2 table spoon mustard 4 table spoon honey 1 table spoon dried dill Some lemon- or lime juice to taste stir everything and enjoy
Regarding the fish cakes (or meat balls) - I'm not sure about soaking the bread in milk/water. We add bread to soak moisture and act as a filler. I know it's often in the recipes, but adding more liquid to something that's meant to soak liquid seems irrational. At some point I started adding less bread, but cut finer and completely dry - and of course leaving the mix in the fridge for some time before frying. The results are IMO better and firmer than the ones I made previously, soaking the bread.
Worth checking out the Nordic dish "Rakfisk", fermented fish served with various sides (apple, beets, red onions, sour cream and more). By far the most delicate, smooth fish you can get, albeit a bit pungent in smell.
This was a wonderful video. I think it showed Alex at his best with individual cooking techniques he knew how to do, but by applying them on a whole salmon like this, he reminded me to appreciate and use the whole animal. And, who doesn’t want to try to make gravlax now?
I've just prepared some small gravlax according to the recipe you've showed. I've used dill from my own little garden in my balcony. Just a small piece of under 200 grammes, but I can't wait to see how it turns out! I've put it in a small oven dish and put two bags of castor sugar on top for weight.
Thanks for sharing this Alex, I felt like a butcher the first time I got my full salmon to cut. I did a fish stew with the leftovers and gravlax for the main part of the salmons. A small tip I learned was puting a grill or some paper under the salmon to avoid having it marinating in the water while it's curing. You made me hungry with your side dishes.
Swede here. Tip for serving ”Gravad lax”. Use a rye bread or swedish hard bread (knäckebröd). Butter it. Then add on some lettuce, then mayo, soft boiled egg, grav lax, extra dill and top of with some lemon juice. Not quite traditional but super tasty. I also like to add some picked red onions and/or chilies for some tangyness to cut through the fat of the salmon, egg, mayo and butter
When Info gravlax, especially around christmas, I ad som grated beetroot to the caring mixture. It gives it a bit of earthy flavour but most importantly, color!
Only. french person would make a meal like that for lunch! (mostly). OMG I can't imagine stopping work to make such a beautiful dish. I think I need to move to europe!
This reminds me of my times when I was working in Alaska. After work I would usually go fish and catch 1-2 salmons and had so much salmon that I had to experiment with the food. Love this episode!
Perfect timing! I finally cooked a decent stovetop salmon this past week and am eager for the wealth of information that lies in this video. Thanks, Alex!
I have been making gravad lax for years, and more recently using chalk farm trout instead for a more rounded taste: Gravad forel. I tend to add the curing mixture (which includes some chilli flakes, black pepper and I use demerara sugar) and cure for two days, turning once. The fish is then put on a wire rack in the fridge and painted with gin, whisky or brandy and left for at least another day. The skin must stay on as when you cut it the best bit is the subcutaneous fat.
Gravlax or gravad lax is amazing, it also works really well with sushi as well. We also make the same thing with trout, char, grayling, rainbow trout and whitefish. Pretty much any of the salmonids and a few other fish will work really well.
A good Norwegian dish for summer is cold pickled salmon (or even trout or macekrel). Boil a large pan of water with salt, bay leaves, onion, peppercorns and lots of vinegar. Distilled is ok. Then take it of the heat, add pieces of salmon and let it cool to room temperature. Refrigerate then eat with boiled potatoes, sour cream, lightly brined cucumber slices (salt, sugar and some vinegar). Eaten cold, but the potatoes can be warm.
In Norway we eat Gravlaks with potato-tortillas and red onion in thin slices and creme fraiche, you should try it. Its like a salmon burito FILLED with tastes that work perfectly together
@@Bradimus1 but you probably know we can call almost any flat bread for lefse😂 Tortilla is a lefse, pizza is lefse, naan bread is lefse😂 Another common name for lompe is potetlefse. If you call it potato-lefse in English every Norwegian should understand it. It's also probably easier to remember than all the names for spesific kind of lefse. Hotdog in lompe/potetlefse is also a thing in Norway.
Super vidéo! Le gravalax c'est devenu mon classique des fêtes de fin d'année. Tu peux le twister assez facilement en ajoutant des bettraves ou alors de l'alcool (du gin par exemple qui amène des parfums différents) et différentes épices et herbes.
On the last episode I described a job that I had doing pastry, stocks and protein. But the origin of the comment was what I would do with the "Spoon meat." as you so elegantly put it. I used to take all that salmon scraped off of the carcase and mix it with sea salt and a bit of chopped up nori. Maybe some sesame seeds and make myself a Fat salmon burger for lunch. Salmon, bacon, Swiss? Just riffing.
As always, a very informative and entertaining video about food content. One of my favorite channel for this reason. And I just tried your seared salmon with cream sauce but I add some element unto it and it was phenomenal! 🤌 Thank you alex for this video!
I love this! My father presented me with a whole salmon once. I oven baked/steamed it in foil stuffed with herbs and lemon it was so Good. But in retrospect looking at your last two videos now I feel I might have made a wasteful dish.
Alex, here's a suggestion - there's a Knorr fix available in Germany, called Lachs Sahne Gratin. It's basically baked salmon under a heavy cream sauce. I've personally tested hundreds of different salmon recipes out there and I have yet to find anything that is even close to the taste of that Knorr fix - I don't know what chemical magic they use, but I bet you can't make it as good and you definitely can't make it better than what they have made.
J'étais "Sushiman" dans un restaurant fusion. On s'amusait à tester plein de mélanges, en équilibrant les saveurs et textures, dans quel ordre ça venait aux papilles et ce qui restait sur la longueur. C'était très intéressant de voir ce qu'on arrivait à faire sur de petites bouchées que sont les sushi, maki et sashimi. J'aurais tellement aimé que tu puisses y aller faire une vidéo. Il a malheureusement fermé ses portes. Mais il y a beaucoup à explorer autour de ça. Si l'envie t'en prend, tu vas te régaler 😉
Love this new direction, also about the freezing of the fish for safety, i have to correct you. It is at least for 24hrs in a -22 celsius freezer or 48hrs in a normal -18 celsius not 7 days, just not necessary to wait that long Chef, maybe you have the patience I know I dont. ;)
Gin, you need gin to make it perfect "Gravad lax" needs a drink to make it perfect. And you should also try make quenelles of it, may I suggest a cheesy say to go with it? Workd with pike as well.
If the world uses its products (animals,fish and birds) like that there would be no hunger!! And accept vegetables and fruit! Very good Salmon (fish) Video!
Brother, come and visit us in Norway and get your hands on wild salmon. The farmed fish you have there is probably from Norway aswell. Or even better fishing starts in May so cone and try getting your own! The wild salmon has about 12% fat and farmed has about 30%+ sometimes you will want less fat for flavour as in this case.
You should have made hovmästarsås to go with that gravlax. If you haven't finished it all by the time you read this, you ought to get your hands on some.
50/50 of sugar and salt, a nice glass of your favourite liquor (whisky, rum...), cover the salmon and wrap it in film, keep it in the fridge for a certain amount of hours, and enjoy. The longer, the darker and harder. With 6 hours is generally fine. Top of the top. And no need to use too much salmon, so can use one of those portions when you are tired of cooking it a la plancha.
I tried this once, not that long ago… I wish I had seen your salmon series before I ruined my first complete fish. (the apron is excellent, thank you).
I allways keep skin when i salt salmon. Little sugar and lot of salt. My mother cuts thin red onion rings when she cut salmon to slices. Next morning onion rings has marinated and taste pretty good on bread with salted salmon. After cutting i fry the skin it is best crisp ever. Just add little salt if needed.
I wonder if a gravlax box made from beeswax sealed cedar, that incorporates a lid and base and sides with drainage slits and a press that you can screw down to apply the pressure (though the lid having a tray and a set of nice granite or similar stones to pile on may be more effective?) would be worth constructing. Or maybe spruce or juniper wood would be better?
I remember when my local supermarket put an extra zero on the salmon they'd get, by accident. My family ate salmon for ages, different recipe each time. I do remember a favourite being a coconut milk, tumeric curry style dish, no rice, but braised cabbage, tumeric, pickled cucumber, etc. I'll have to find that recipe.
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Swedish tip for Gravlax or "gravad lax": keep the skin on to make is easier to slice without ripping. Cut some slits in the skin to let the brine penetrate.
Also the most traditional sauce to pair with gravlax is called "Hvmästarsås" which is a emulsified sauce consisting of oil, mustard, sugar, dill and salt+vinegar to taste.
Truly one of the best foods in the world😃
Keeping the skin also saves you the trouble of removing it in the first place 👍
Or just go to IKEA and get it lol
This was exactly what I was going to type, keep the skin on, but descale it.
Whenever I cure salmon (usually sugar,salt, vodka, variety of citrus peals: lemon, tangerine, lime, pomelo, grapefruit) I slice it with a long granton knife for perfect even slices.
Recall the first time I made gravad lax, using Tim Hayward's recipe from his Food DIY book. Fair to say it blew my mind. I had guests round for drinks and nibbles and it went down a storm. I make it periodically these days. It's always an event! Thanks to Alex for showing just how easy it is.
Came here to say this. Keeping the skin on fit gravlax is a pro move
dried dild is king
Alex just continuing to show why he's still one of the best food channels on TH-cam by far. The production and time that go into his videos and series is what I would expect from a professional show on television. He also hasn't made the mistake of making his videos too unapproachable for normal people who cook casually, people come to TH-cam for genuine homegrown content, and I'm glad to see that Alex hasn't forgotten that. Keep up the good work man, love your content. PS you should do a indoor gardening series at some point, maybe try to grow your own salad or salsa, I would love to see you slowly grow and optimize a indoor spice garden.
Quick tip for plating your lunch: If you're into crisply skin, make sure to put your fish skin side up on the plate and also don't douse it in sauce. Both things will ruin your hard work and make the skin go soggy again.
If you're going for mash again, I'd put down the mash first, make a little well with a spoon to pour in the sauce and lastly put the salmon (skin side up!) on top.
Suggestion for anew series alex: Sushi series! One of the BEST uses for salmon! 🍣🍣🍣🍣
That would be an awesome series !
For Japanese salmon is a dirty fish unworth the sushi. Consider it pork shawarma
Such a good idea! A SUSHI SERIES
@@feedbackzaloopused to be true back in the days, but not really nowadays. Of course, tuna is considered the premium and salmon on of the more budget options, but definitely not unworthy of sushi. You still find it in most sushi restaurants in Japan. There is a whole story behind it becoming way more popular because of a Norwegian salesman trying to offload tons of salmon they had there and creating lots of marketing and changing the sentiment
@@feedbackzaloop There used to be no way to de-parasite a salmon without destroying it's texture, but that has not been the case for about 40 years. Now that the fish is flash frozen, it's a very common fish to find in sushi places across Japan and in areas of Japanese diaspora across the world.
As someone who makes 100s of sides of gravlax each year:
1. Farmed salmon is generally guaranteed parasite free, just ask your fish monger. Wild caught fish cannot be guaranteed.
2. Good base recipie, i recommend a couple or more tablespoons of allspice, it really makes gravlax something special.
I was a fishmonger for a bit, not only can wild caught not be guaranteed to be parasite free, we considered it basically a sure thing on wild caught salmon. That does NOT mean Farmed salmon will be, much less that it'll be sushi grade.
Good video though, other than the stock/chowder this was basically my rotation for cuts and extras when breaking a salmon down.
@@Valkyrien04 you can freeze the salmon for few days before making gravlax
@@KujezZi right, but cured and raw are very different in this context
Salomon from Farms out of Norway are the most poisen containt food in the world.
Last I checked, Wild caught salmon legally has to be deep frozen to kill parasites before ever making it to a market. This is why Sockeye and King salmon are commonly used in Nigiri (and is also how you can get salmon to most regions without it spoiling). Could be different in the EU though..
As someone who is Portuguese, and therefore a fish lover, is always good to see someone appreciate a whole fish and not just the fillets. And I agree, the salmon head, as with many other fishes, is where to better meat is 😋😋
Ma'nada!
Hey Alex, I love how genuine you've stayed throughout the years. A lot of people on TH-cam seem to lose some of their essence when their channel becomes successful. You seem to be one of the exceptions. Thanks for your years of amazing content!
I think he just likes it
Some other Swede or Norwegian might have already said it, but it's worth repeating; Smoke a piece of the gravlax, not a slice of course but perhaps half of a side. You will regret making a piece that is too small :)
And as always, fantastic video Alex
Try this sauce with the graved salmon (gravlax):
2 table spoon mustard
4 table spoon honey
1 table spoon dried dill
Some lemon- or lime juice to taste
stir everything and enjoy
picked that one up in Germany from a Chef.Taste awesome
Gravlax is heavily underrated and easy to do! We do this to our self caught trouts sometimes and everybody just LOVES it
Regarding the fish cakes (or meat balls) - I'm not sure about soaking the bread in milk/water. We add bread to soak moisture and act as a filler. I know it's often in the recipes, but adding more liquid to something that's meant to soak liquid seems irrational.
At some point I started adding less bread, but cut finer and completely dry - and of course leaving the mix in the fridge for some time before frying. The results are IMO better and firmer than the ones I made previously, soaking the bread.
Worth checking out the Nordic dish "Rakfisk", fermented fish served with various sides (apple, beets, red onions, sour cream and more). By far the most delicate, smooth fish you can get, albeit a bit pungent in smell.
Must remove gills from any fish before making a fumet …. Fish stock. Excellent salmon video.
This was a wonderful video. I think it showed Alex at his best with individual cooking techniques he knew how to do, but by applying them on a whole salmon like this, he reminded me to appreciate and use the whole animal. And, who doesn’t want to try to make gravlax now?
Suggest making a mango-jalepeno salsa for the fish cakes… it freshens it up and really brings out the salmon flavors.
11:46 in Denmark we call it "Knækbrød" and not rye bread. Typical ryebread is not as crunchy as Knækbrød, and is much darker and has more grain in it.
I've just prepared some small gravlax according to the recipe you've showed. I've used dill from my own little garden in my balcony. Just a small piece of under 200 grammes, but I can't wait to see how it turns out!
I've put it in a small oven dish and put two bags of castor sugar on top for weight.
Le gravlax irait très bien avec des bagels (Montreal Style) et fromage à la crème.
seafood !fish ! should be an excellent start of the series. Not many youtube trying to tackle this subject.
Thanks for sharing this Alex, I felt like a butcher the first time I got my full salmon to cut. I did a fish stew with the leftovers and gravlax for the main part of the salmons. A small tip I learned was puting a grill or some paper under the salmon to avoid having it marinating in the water while it's curing. You made me hungry with your side dishes.
Swede here. Tip for serving ”Gravad lax”.
Use a rye bread or swedish hard bread (knäckebröd). Butter it. Then add on some lettuce, then mayo, soft boiled egg, grav lax, extra dill and top of with some lemon juice.
Not quite traditional but super tasty.
I also like to add some picked red onions and/or chilies for some tangyness to cut through the fat of the salmon, egg, mayo and butter
It also goes really well with cream cheese (färskost)
When Info gravlax, especially around christmas, I ad som grated beetroot to the caring mixture. It gives it a bit of earthy flavour but most importantly, color!
Your gravlax had my heart fluttering. The recipes for gravlax, including Jacques Pepin's, added vodka, so I was very surprised that you didn't.
11:50 that is definitely not Rye bread, that is knäckebröd. Rye bread is more of a danish thing, called rugbrød in danish.
Bro please come back. Sincerely a dude from Detroit
You should try sous vide salmon with hollandaise sauce and asparagus. Cook it with a little amount of salt, butter, pepper, lemon and dill
Hi Alex! When are you going to give us a tour of MORTEL? You never did that episode! 🙂
Alex - you could really use a vacuum sealer, less burn
longer shelflife
I mean things in the freezer have such a long shelf life, so why waste extra plastic?
@@NeWildeSacheto avoid freezer burn.
@@NeWildeSache You can partially reuse vacum bags so it's not that big waste
@@sleepteam I guess that makes sense, but there are also alternatives that avoid that as well and don't produce waste
This channel next month: "Today I'm starting my 5 part series on making MY OWN vacuum sealer"
Only. french person would make a meal like that for lunch! (mostly). OMG I can't imagine stopping work to make such a beautiful dish. I think I need to move to europe!
Impatiently waiting for the Pizza Al Taglio recipe
What’s that?
This reminds me of my times when I was working in Alaska. After work I would usually go fish and catch 1-2 salmons and had so much salmon that I had to experiment with the food. Love this episode!
Thx. Very clean and appetizing. Now I'm looking for a full salmon...
Perfect timing! I finally cooked a decent stovetop salmon this past week and am eager for the wealth of information that lies in this video. Thanks, Alex!
I have been making gravad lax for years, and more recently using chalk farm trout instead for a more rounded taste: Gravad forel. I tend to add the curing mixture (which includes some chilli flakes, black pepper and I use demerara sugar) and cure for two days, turning once. The fish is then put on a wire rack in the fridge and painted with gin, whisky or brandy and left for at least another day. The skin must stay on as when you cut it the best bit is the subcutaneous fat.
Gravlax or gravad lax is amazing, it also works really well with sushi as well. We also make the same thing with trout, char, grayling, rainbow trout and whitefish. Pretty much any of the salmonids and a few other fish will work really well.
A good Norwegian dish for summer is cold pickled salmon (or even trout or macekrel). Boil a large pan of water with salt, bay leaves, onion, peppercorns and lots of vinegar. Distilled is ok. Then take it of the heat, add pieces of salmon and let it cool to room temperature. Refrigerate then eat with boiled potatoes, sour cream, lightly brined cucumber slices (salt, sugar and some vinegar). Eaten cold, but the potatoes can be warm.
In Norway we eat Gravlaks with potato-tortillas and red onion in thin slices and creme fraiche, you should try it. Its like a salmon burito FILLED with tastes that work perfectly together
Lefse! (I'm from Minnesota). That sounds great. I always liked making breakfast burritos with lefse.
@@Bradimus1 one of the most common names for lefse made of potato is lompe😎
@@espenschjelderup426 I hadn't heard of that other variation as they only make Lefse here. I've also not had the pleasure of visiting Norway.
@@Bradimus1 but you probably know we can call almost any flat bread for lefse😂 Tortilla is a lefse, pizza is lefse, naan bread is lefse😂
Another common name for lompe is potetlefse.
If you call it potato-lefse in English every Norwegian should understand it.
It's also probably easier to remember than all the names for spesific kind of lefse.
Hotdog in lompe/potetlefse is also a thing in Norway.
@@espenschjelderup426 all the lefse here is potato. So now I'm in doubt of everything I know. 😂
You moved the sponsor till the end. Thank you!
Super vidéo! Le gravalax c'est devenu mon classique des fêtes de fin d'année. Tu peux le twister assez facilement en ajoutant des bettraves ou alors de l'alcool (du gin par exemple qui amène des parfums différents) et différentes épices et herbes.
Love the Scandinavian part. Thx from Denmark 🙏🏻
On the last episode I described a job that I had doing pastry, stocks and protein. But the origin of the comment was what I would do with the "Spoon meat." as you so elegantly put it. I used to take all that salmon scraped off of the carcase and mix it with sea salt and a bit of chopped up nori. Maybe some sesame seeds and make myself a Fat salmon burger for lunch. Salmon, bacon, Swiss? Just riffing.
As always, a very informative and entertaining video about food content. One of my favorite channel for this reason. And I just tried your seared salmon with cream sauce but I add some element unto it and it was phenomenal! 🤌 Thank you alex for this video!
salmon belly fish sticks does sound so good with a good sauce or dip.
Nice job on the gravlax! As others have mentioned, you do need the correct sauce though.
You should look up the finnish salmon soup and test it
As a finn I do not understand the hype around our salmon soup. Ei se lohikeitto mikään kuninkaiden herkku ole.
@@ecstasy8261it's good. Simple, nothing fancy, and with room to make your own tweak or variation. I've made it several times to good reviews.
Tip: use a slicer knife (long, thin, very sharp) to slice the gravlax.
My favorite gravlax is barbecued gravlax. Just keep the skin on and cook it on the barbecue. The barbecue favor goes perfectly with the gravlax.
Gravlax is not a "Swedish" dish, but Nordic one! The Norwegians and Danes make it as well.
Sincerely, slightly insulted Norwegian =)
I can report that we make it in Finland as well, and not just with salmon but all the salmonids and even a couple of others like perch and pike.
I LOVE Salmon and this video made me very, very hungry! 😂
I love this! My father presented me with a whole salmon once. I oven baked/steamed it in foil stuffed with herbs and lemon it was so Good. But in retrospect looking at your last two videos now I feel I might have made a wasteful dish.
Love your shorter series! Hoping you’re working behind the scenes on your take on Pizza Al Taglio 🍕 🇫🇷 🇮🇹 🤌🏼
I would love to see you explore the Pacific salmon scene as well.
Alex, here's a suggestion - there's a Knorr fix available in Germany, called Lachs Sahne Gratin. It's basically baked salmon under a heavy cream sauce. I've personally tested hundreds of different salmon recipes out there and I have yet to find anything that is even close to the taste of that Knorr fix - I don't know what chemical magic they use, but I bet you can't make it as good and you definitely can't make it better than what they have made.
I learned to fry the Salmon in its own fat by starting it to cook in a cold pan and turn on medium heat. Creates very crispy skin.
J'étais "Sushiman" dans un restaurant fusion. On s'amusait à tester plein de mélanges, en équilibrant les saveurs et textures, dans quel ordre ça venait aux papilles et ce qui restait sur la longueur. C'était très intéressant de voir ce qu'on arrivait à faire sur de petites bouchées que sont les sushi, maki et sashimi. J'aurais tellement aimé que tu puisses y aller faire une vidéo. Il a malheureusement fermé ses portes. Mais il y a beaucoup à explorer autour de ça. Si l'envie t'en prend, tu vas te régaler 😉
This series is just in time for the fishing season here in Canada! Gives me some ideas!
Learning so much from this channel, thanks Alex!
I'd love to see more mini series like this! Thank you Alex!
So good to know all this! Keep up the great content
I hope Lou got one of those fillets for lunch as well!
Love this new direction, also about the freezing of the fish for safety, i have to correct you.
It is at least for 24hrs in a -22 celsius freezer or 48hrs in a normal -18 celsius not 7 days, just not necessary to wait that long Chef, maybe you have the patience I know I dont. ;)
Great video! It would have been cool to see a "Thomas Keller Salmon Chop" cut out of that whole fish too.
the alex channel is just him leveling up like in a video game every video
I would have gladly joined for the tasting. Seems you had some going spare!
That gravlax looks heavenly
These salmon cakes would go very well with a classic sauce remoulade in a bed of rocket/arugula.
That gravalax looks insane!
Gin, you need gin to make it perfect "Gravad lax" needs a drink to make it perfect. And you should also try make quenelles of it, may I suggest a cheesy say to go with it?
Workd with pike as well.
Bravo, Alex.
Chef mike to the rescue. Haha. Like your choice of fridge, i have a similar one, just with the glass panels on the doors instead.
usualuy I dont like videos of more than one recipe but you did it perfect as always and gave us a very good video
If the world uses its products (animals,fish and birds) like that there would be no hunger!! And accept vegetables and fruit! Very good Salmon (fish) Video!
Brother, come and visit us in Norway and get your hands on wild salmon. The farmed fish you have there is probably from Norway aswell. Or even better fishing starts in May so cone and try getting your own! The wild salmon has about 12% fat and farmed has about 30%+ sometimes you will want less fat for flavour as in this case.
Finally making some food that one wants to eat.
Take the salmon skin, salt it and bake it in the oven. Gives you some really nice crispy salmon skin that can be eaten as garnish or in sushi rolls.
This video is gold for salmon lovers :)
Should also try Asian Fish noodle with its many fish base soup and Japanese salmon head grill.
Suggestion Alex! Since You have a passion For burgers try making a salmón burger next time! You Will make the Best! I know it
For lunch, try wiping the cream first, and also add to it shallots 😁 bon app
That is beautifully filmed.
Seeing so much beautiful raw salmon I'm craving poke or sushi/sashimi.
I'm going to learn this too
Also before slicing the salmon you could put it in the freezer to make it easier to slice ;)
You’d be well-advised to vacuum-bag your frozen pieces to prevent freezer burn.
You should have made hovmästarsås to go with that gravlax. If you haven't finished it all by the time you read this, you ought to get your hands on some.
Love this guy!
Salmon stock ramen, lets see what you can do
Salut Alex! Thanks for sharing! 🙂😋😎❤
50/50 of sugar and salt, a nice glass of your favourite liquor (whisky, rum...), cover the salmon and wrap it in film, keep it in the fridge for a certain amount of hours, and enjoy. The longer, the darker and harder. With 6 hours is generally fine. Top of the top. And no need to use too much salmon, so can use one of those portions when you are tired of cooking it a la plancha.
Miso Salmon is very good, Salmon Bites is are tasty as well
I tried this once, not that long ago… I wish I had seen your salmon series before I ruined my first complete fish. (the apron is excellent, thank you).
Cool to see gravlax! 🇸🇪
As somebody that lives near Boston, MA in the USA that was fish soup and not chowder. To me Chowder is a thicker cream based soup.
I allways keep skin when i salt salmon. Little sugar and lot of salt. My mother cuts thin red onion rings when she cut salmon to slices. Next morning onion rings has marinated and taste pretty good on bread with salted salmon. After cutting i fry the skin it is best crisp ever. Just add little salt if needed.
Excellent video ALEX
Juicy AF. It's a good thing I know that AF means Juicy And Fresh hahaha. Great video mate. Thanks.
I wonder if a gravlax box made from beeswax sealed cedar, that incorporates a lid and base and sides with drainage slits and a press that you can screw down to apply the pressure (though the lid having a tray and a set of nice granite or similar stones to pile on may be more effective?) would be worth constructing. Or maybe spruce or juniper wood would be better?
Respect
Down to earth but still amazing!
I remember when my local supermarket put an extra zero on the salmon they'd get, by accident. My family ate salmon for ages, different recipe each time. I do remember a favourite being a coconut milk, tumeric curry style dish, no rice, but braised cabbage, tumeric, pickled cucumber, etc. I'll have to find that recipe.
i just love u videos it meakes me feel good all the time