Recipes with salmon from the Norwegian Culinary Institute Bashny.Net

The culinary Institute in Stavanger, Norway, may not be so familiar, like similar institutions from France, but if you want to learn all the nuances of cooking fish and seafood, it is possible that it is the best school for this. Daniel Rouge Madsen (Daniel Rouge Madsen), chef-consultant at the Norwegian Culinary Institute , shared with us the secrets of working with the Norwegian salmon.





 

Daniel believes that it is best for the heat treatment of salmon (steaming, frying, grilling, boiling) coming back. "Backless round fish, in this case salmon, is one remarkable feature: the thickness of the whole piece is almost the same, so the fillets should be done evenly and the taste will be unified," — said the chief.

The abdomen is a great base for ceviche and sashimi. If the chef has a desire to use it to heat treatment, it is best to put two back together, put one piece to another. Thus we achieve a uniform thickness across the fillet.

If desired, such a dual fillet you can miss the mark between a prepared gelatin and cook for a couple at 38-40°C. When heat-treated gelatin "glue" the pieces together and the guest will get on the plate is beautiful and impressive filet.

The tail section is best used for stuffing.

As for heat treatment, Daniel Madsen believes that 40°C is the ideal temperature for cooking salmon. In this case, the fish remains juicy and not too dry. Daniel noticed that many guests are not happy, if the flesh inside is ready, served by the fish will remain pink. "Salmon and may be so, there is nothing wrong, of course, if you are confident in the quality of fish".

If the fish is prepared by frying, the skin on it you can leave, making the entire width of the fish fillets in a series of shallow cuts. Otherwise, when frying, the skin will shrink, to decrease, which will cause deformation of the entire piece of fish. In General, it is recommended that the skin be removed only when fighting fish, even the steam treatment does not require removal of fish skin. In addition, it can be removed before serving.

Marinated salmon





In Norway a very popular pickled and salted salmon. The chief explains that fatty fish, particularly salmon, is very well combined with something acidic, hence the use of vinegar and citric acid. The most popular marinade is Gravlax. His base: sugar (40%) and salt (60%). Most frequently they add fresh dill and freshly ground black or white pepper. Of course, the possible variations on the theme: gin and crushed juniper berries, or perhaps rice vinegar.

In a classic performance pieces salmon RUB sugar-salt mixture, sprinkle a fair amount of chopped dill and leave at 2-3°C for 6-8 hours. If marinated whole fillet, it must lie in the marinade for about 2 days. Often after marinating the fish is still smoked.

Daniel came prepared with salmon, he made Gravlax (without dill), pickled in her two-folded along the abdomen, I wrapped the fish in plastic wrap, twisted it tightly and put it in the fridge. Then got, after 5 hours, freed from the film sprinkled with dill, and sliced into portions, the "puck".

On warm toast chef put a scoop of mashed potatoes, whipped with Dijon mustard, white wine vinegar and Cayenne pepper on top of him — salmon and greens and around flavored olive oil, infused roasted garlic.

The result was very easy to prepare, original, and tasty snack.





Norwegian grilled salmon, baked in foil with coriander, ginger and green curry

2 servings

What you need:

• 4 salmon fillets à 150 g
• 500 ml coconut milk
• 1 ½ tsp green curry paste
• 4-5 cm of fresh ginger root
• 1 clove of garlic
• 3 lime
• 2 pen green onions
• 2 tsp salt
• a large handful of cilantro leaves

What to do:
1. For the curry, the ginger and garlic RUB on a small grater. Green onions and coriander cut into small pieces. From 2 limes, squeeze juice of remaining lime peel and white membranes and cut into slices, but better — with a sharp knife cut out the fillets.

2. Mix the prepared ingredients, except cilantro, curry paste and coconut milk. Salt.

3. Pour the mixture into two small heat-resistant forms, inside is lined with a double layer of aluminum foil. In each form put 2 salmon fillets. Connect the edges of the foil and roll them up, "sealing" the contents of the form. Bake at 180° 10 min. Remove form oven and let stand 15 minutes Serve warm, sprinkled with cilantro.

The recommendation of the chef preparing the dish: the Optimum temperature of salmon in the middle of the fillet should be about 55° C. do Not desiccate it.

Burger from Norwegian salmon grilled with tomato salsa and mayonnaise with smoked Chile

5 PCs

What you need:

• 400 g of minced salmon
• 100 g finely chopped salmon
• 1 tsp Worcestershire sauce
• 1 tsp ground smoked paprika
• a few sprigs of chives
• 5 leaves of iceberg lettuce
• 5 slices of cheese
• 5 standard double rolls for burgers

For tomato salsa:

• 4 tomatoes
• half red onion
• 1 clove of garlic
• 1 tsp white wine vinegar
• 1 tbsp olive oil "extra virgin"
• a handful of cilantro leaves
• salt

For mayonnaise chipotle:

• 300 g of mayonnaise
• half red onion
• 50 ml orange juice
• 1 clove of garlic
• ground smoked Chile

What to do:
1. For fish burgers, mix the mince and chopped salmon. Add Worcestershire sauce, paprika and chopped onion used. Mix. Form five patties, each weighing 100 g. Cook on the grill for 1 minutes on each side.

2. For salsa tomatoes cut in half, remove seeds and cut into small cubes. Also cut the onions. Garlic RUB on a small grater. Mix the prepared ingredients with the vinegar, olive oil and chopped coriander. Salt.

3. For the sauce the onion and garlic as small as possible cut. Whisk in a blender with the remaining ingredients. 4. Assemble the Burger, not forgetting the cheese slices and lettuce.

Recommendation to the chef of the cooking: it is best to cook the mini-burgers. To do this, divide the fish mixture into 5 and 10 parts of 50 g. And use semi-hard cheese from cow's milk with a sweet taste. He emphasizes a good fish and will be paired with tomatoes and smoked chili.

 

  

Source: www.gastronom.ru