James St Gin Cured Salmon
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- Опубліковано 22 сер 2024
- Belfast’s own Jawbox gin is making a real name for itself among the connoisseurs of the city and beyond. The salmon recipe has a little twist in appreciation of Jawbox as I have included a hint of it in the recipe - but of course, you can use any gin you might have in the house.
This is a super, light dish served with creme fraiche and lemon and provides a great palate cleanser.
J'adore cette recette simple et efficace. Ça fonctionne très bien avec la truite
this guy knows what he is doing! cheers! from Sweden!
but you dont need to rinse it.and dont foget som hoers radish on that!
Awesome! I've been watching a lot of curing methods. This one looks the best.
I do a grav lax in a similar manner. I mix my salt, sugar, and black pepper, dampen the fish with the cheapest scotch and liquid smoke, apply the cure. It sits on a bed of thinly sliced orange and dill with a weight on it for 24hr, then gets flipped and re-weighted, washed and served. Always a success. I've wondered about using gin, but have never done it. And never, ever put fish, citrus and brine in anything but ceramic or glass. Unless you want to add the flavor of aluminum or iron with hints of fresh nickel. Will have to try it.
hi david , do u freeze the salmom for 7 days beforehand b4 curing to kill parasites? thanks
@@mml1224 🤔 depends where you get the salmon from. If you buy it frozen from reputable Supermarket, it should be ready to be cured by the time it’s thawed. Fresh Salmon that I get , I usually freeze overnight just to be safe even when get from the markets that make sushi (per their request at your own risk) I eat pound per “cure” all by myself 😆 never had a problem with parasites
Looks really good!
Gonna try this soon.
Cheers from Norway
Don't have any Gin but I do have Tequila hope it works. I'm going to cold smoke lightly afterwards.
amazing video thanks
Hi Chef. Thank you for this video. I'm just an ordinary Dad who loves doing an amazing dish for the family from time to time and I have a question for you.
In almost all of the Cheffy Grav Laux videos the Chefs cut the fillet in half and the use the mid point to the tail half for this recipe. Is that because this portion is a lower value cut and the Grav Laux ramps up the revenue potential for this cut? or... Is it because the mid point to collar portion already sells for a higher price point and there is no benefit in turning it into Grav Laux? or Is it that the Grav Laux process works better with a low fat piece of fish, ie the tail?
Many thanks and best regards.
Great recipe Chef. Should this be done in a non reactive dish or does it not matter? 🤔
Looks absolutely great chef. Fresh flavours, house cured, complementing colours, flavours and textures, especially with the crunch from the radish.
But I have on question, what is the Guinness sweetening? (might have heard that wrong, but oh well) how do you make it, what is the taste, mouthfeel, texture and flavour like?
Would the Guinness offset the sourness of the pickled radish?
Guinness ‘wheaten [bread]’. Wheaten bread is a type of Irish wholemeal loaf.
good vid thanks, but did u freeze the salmon for 7 days furst?? to kill parasites
nice🎉
Hi, sir .simple recipe. Can I keep it for 4 days, wash n then freeze it?
Never use a metal container 😮
I thought he was going to say I’m going for a pee half way through
I go 48 hours. Too much? Any thoughts?
Is it safe to eat after that ?
Is even nicer to add orange juice in marinade
isn't it incredible when professional cook doesn't understand curing process, in terms of why salt is added, what it does to the meat and how much it takes for the controlled process.
U forgot to cook