Beetroot Cured Salmon - Bruno Albouze
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- Опубліковано 22 сер 2024
- The secret to making a beautiful crafted cured salmon.
To get the full recipe go to brunoalbouze.com
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Steamed golden beets, wilted beet leaves, shaved baby fennel, parsley, dill and Meyer lemon olive oil vinaigrette with a dash of 25 years aged balsamic vinegar; optional though. Voila, happy beetroots day :)
Good question. The beets releases its colorful juice in contact of the sugar and salt during the curing process. Beets only wont cure the fish by itself. The cured salmon isn't sweet nor salty - Voila :)
I made this, it was amazing!
:)
OMG!
chef bruno's works are not just simply divine dishes... they are a work of art!
love your channel!
all of your dishes are like ambrosias
Just got Final cut ;)
Love the colours !!
What is in the salad with the beet root leaves? It looks fantastic; I'd love to know the ingredients!
Gravlax or gravlaks as we say it here in Norway is a nordic dish used mainly in Norway, Sweden, Denmark, Finland and Iceland
My 50th birthday is coming up - I am SO MAKING THIS!!!
Merci d'avoir partagé! :)
what are the measurements for the salt, sugar and orange zest?
You deserve a lot more views and likes, your cooking is great and the way you present your videos is simply superb......very informative as well......great work....
North Korea
Everyone of Chef Bruno's recipes is top-notch!
I read on another recipe not to rinse but just wipe the cure ingredients off. I’m wondering which to do and what would yield the best results
Thanks a lot chef I got to point. By the way I just finished for 4th time your extremely awesome recipe for double chocolate pistachio muffins.
Thank you for sharing your knowledge and teaching me.
Such a great idea, I love it !!! One thing, why adding sugar ? Beetroot is already sweat.
Glorious!
Others have mentioned they add some spirits - usually vodka - to help carry the flavours. Have you ever tried this? What are your thoughts?
Sure!
Really pretty with the beet root coloring...
Mystic chef ....... Bruno the chef lord
You're really getting better with the editing.
bravo!
i love your videos and recipes :) i will do this one for sure! however i liked your old style of videos more. it had a distinct and more individual character of bruno's kitchen :)
Bruno, what if I want more moisture drawn out of the salmon? Do I let it cure longer? Or add more salt?
+Kerina Joyles Well I'm not Bruno but hopefully I can help: from what I've read, you should let it cure longer and add as much weight on top of it as you can to draw more moisture out.
I am in love with you...r cooking! Your style is brilliant!
Hey Bruno! In the video recipe it says 100g sugar plus 70g salt while on your homepage it says 500 g of each. I made the salmon with the description in your video and I think it didn't cure probably. The salmon isn't firm enough in my opinion. Did I use the wrong measurements??
48 hours seriously Chef Bruno?
Your videos are amazing, good editing too. Great food and very creative..
Bravo!
excellent ....The must brilliant expositions
Hello chef! I have to make a question about the quantity of the sugar and salt. At the video you using 100 sugar,70 salt for 1.1 salmon. At the site you using for 1.2 salmon 500 sugar and 500 salt. Is there something more which i heave to understand . I am wrong to something. Thanks for your time.
Hey! mixture of 50% sugar and 50% salt work.. quantity does not really matter in fact. 2 lbs of mixture for one filet it's fine for curing.. You rinsed afterward anyway.. happy cooking day :)
Hello, Bruno. May I know can cured salmon be pan seared and look red crispy? Or it's only can sashimi served?
Hey!. Cured salmon is already cooked from the cure mixture; it must not be recooked. Cured salmon is not served as sashimi but rather raw sushi grade fish is..
plz , can we apply the same gravlax for white fish curing ?
hello! ever surprise me more with your videos. I love your recipes and the introduction and the end are super great! I hope someday to meet you and be able to work with you, it would be an honor
haha... no way! are you serious?
btw, the beet root colored salmon looks amazing...
defiantly want to try this recipe someday.. :)
i think he´s already made a video about that, not sure though
Thank~Good Food~근데 구하기 힘든 재료도 있네요...^^
Looks AMAZING omg ! 😩🙌🏽❤️❤️
Hey Bruno! Here in europe I can't find kosher salt. Can I substitute with regular salt? Perhaps half of the amount?
+silvanoouagadougou kosher salt just means good quality sea salt. no Rabbis involved. get something like Maldon
silvanoouagadougou kosher salt is not sea salt. It is similar to table salt, except a grain size bigger and has no added iodine.
What kind of style is that? French? North Europe?
Could I buy this salmon from publix or safeway? Does it have to be sushi/sashimi grade salmon?
looks way too amazing to eat...
i love gravlax... oh my... :)
Bruno! What a beautiful presentation:)
thanks
what brand of knives do you use?
are you saying that you didn't cook the fish? it's crude? like sushi?
Bruno, can I substitute Stevia for the sugar?
+Lola Lopez no. i know this is late but no.
+Lola Lopez it wouldnt work
+Lola Lopez and all the sugar is washed off anyway you dont eat it
Thanks papa
Bruno, you a freakin awesome dude.
you are a genius
you are so talented
Is it safe to eat it raw?
It's not raw it's cured
Ok so "curing" it, means its ok to eat it without putting it in a pan over fire is what I'm asking? 😊 I'm a virgin when it comes to curing , lol. 🤣🤣 I just heard about this.
Is bruno italian because his accent reminds me of Ezios
Oh my Lord.
so beautiful!
thank uuuuuuuuuuuuuuuuuuu soooooooooo much!!!!!!!
OMG! You're amazing
Amazing!
Now that's a sexy recipe!!
albouze tu m'énerves :)
terrible music
bruno could u please make us sushi, but the asian one, i already made the cream cheese one and turned truly yummy
bruno please make us the dragon style forbidden black sushis like the one served at yamashiro hollywood
better yet im million % sure u dine and wine top locations u pick any and teach us
СУПЕР.
looks good but I dnt eat sushi
Verna Johnson cured meat is not raw. furthermore, sushi is rice. But for the sake of argument I will assume you meant the common application of raw fish found in some (not all) sushi rolls.
this is not sashimi.
Men Bruno ur the the fucking deal so pretty
Can i use can betroor ? Instagram : aboody_mouawad
top !!!!!
fancy :)
veux-tu m'épouser ?
This chanel should be reported, is totaly food porn.
Nice stolen gordon ramsay recipe.
Ah, and you know that Gordon invented the recipe? And Julia Child invented Coq au Vin, I guess, so that recipe was "stolen" also...give me a break...
first Ramsay did not invent everything....second, they mix it different ways. Ramsays does not use dill for instance and mix everything together. I mean: cooking is more than your youtube knowledge
risenride You’re the one that called it “stolen.” Bruno did a nice job here on how to make a great dish...give it a rest.
Can i use can betroor ? Instagram : aboody_mouawad