or Connect
New Posts  All Forums:Forum Nav:

Raw salmon - Page 2

post #31 of 37
Thread Starter 
Quote:
Originally Posted by ChrisBelgium View Post

Koukou, I hope you already made some gravad lax. It's so easy to do, even with smaller pieces of salmon. I posted a recipe for this cured salmon a long time ago, together with homemade potato blinis and homemade sour cream. Here's the link with the recipe;

http://www.cheftalk.com/t/63245/gravad-lax-slideshow#post_332899

Picture of the finished product:

gravadLaxG.jpg


Work in progress;

gravadLaxA.jpg
 gravadLaxB.jpg
 gravadlaxC.jpg
Well this looks fantastic. But I'll be honest... I don't bother making my own since I'm lucky enough to live close to Zabar's. the selection of cured fish in that place will make your head spin. A definite must see for any foodie who visits NY, the best place to get Jewish deli favorites like lox and babka and streusel and lots of other foods full of consonants.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #32 of 37

Oh, Zabar's...I used to get to come to New York on business a few times a year and I always, always made a pilgrimage to Zabar's. It's one of the things I miss most about visiting NYC. We just don't have anything like it here in Chicago.

post #33 of 37

one thing i do is very simple 

salmon rose crostini with dill sour cream sauce 

 

lox or sashimi salmon cut thin and rolled to look like a rose that just started to bloom(if you want the presentation) 

french Baguette cut 1/4 brushed with clarified butter and toasted 

sauce

1 1/2 cups sour cream (or Crème fraîche) 

1/4 cup heavy cream 

7 tbsp (more if desired) of minced dill 

1/4 tbsp worcestershire sauce 

TT chopped chives salt and pepper 

 

use the sauce at the end to hold the rose closed and with a dollop near the "stem" of the rose garnished with a small dill sprig 

post #34 of 37
@ KK : Nice thread

@ Spammer : That is one of the ways I serve it to. Dill is a wonderful herb that I can never get enough of. It is very versatile .

When serving smoked salmon, I like to slice a white onion very thin, add 1 tsp salt, 1 tsp sugar, microwave for 30 seconds, place in fridge to get cold. Remove , pat with paper towel , add a drizzle of olive oil , crushed black and red peppercorns , toss with fork.
I serve this on the fish with capers and dill.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #35 of 37

Just went to Momofuko ssäm restaurant and had (among many other things)  : 

 

arctic char  - black garlic, strawberry, lime

 

Black garlic puree, 1/8 - 1/4" slices of arctic char on top, sprinkling of strawberry dice, and I think lime vinaigrette/ peel of sorts, and salt.

 

It was awesome. 

post #36 of 37
Thread Starter 

Wow, I want to go to Momofuko  here in NY

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #37 of 37
Quote:
Originally Posted by Koukouvagia View Post

Wow, I want to go to Momofuko  here in NY

Thats the one I went to (I also live in NYC, btw). David Chang has a tasting menu restaurant called ko. Only seats 14 I think, and reservations are only 10 days in advance. It's like playing a game online to get seats. Reservations are for only 1, 2, 4 or 6. So far every single dish I've had at his restaurants has been outstanding, innovative, and special. If you don't already know, he has a program on pbs called "the mind of a chef' narrated by anthony bordain. Really good stuff. Love the way he melds western pop culture, french technique, and asian food. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking