Gravlax Recipe Chef Jacques Pepin

[aldoreshgaramok]

So its European sushi?????????

[millicentbistander]

Pepin made that onion his [bleep].

[ultrakool]

ultrablue, you are ultra cool

[ICEmultimedia]

sweet jesus this man is a champion.

[Seikilou]

the protéin in thé salmòn... hehe... funny accent :P

[emoneyblue]

Thanks for sharing

[gardenvarietypenis]

he's salivating a bit

[mozzeb]

Jacques used to do a show shown on PBS.....with his hot daughter. I wonder what ever happened to her.......I would have married her, even though she seemed to know little about the kitchen.

[heyjustthetip]

@mozzeb lol 

[503ChefJimmyD]

Chef Jacques! You are one of the Greatest Chefs EVER!!! Thank you for sharing your style and technique!

[dutchomatic]

Ultrablue and Godspeed18, very good points and questions indeed. If you have a store that sells sushi grade that would be a fine idea. If you get sushi/ sashimi grade that has already been prepared for sushi/ sashimi be ware there is already a process taken place with the meat to get it to that point. Salmon served as sushi in America is held to strict requirements in preparation. The meat must be salted ( a technique we call "beta jio") for 2 hours then afterwards washed...I will continue..

[dutchomatic]

..then marinated in a solution of around 50% water/ 50% rice vinegar, a technique we call "shimeru" for at least 20 minutes, then the fish is frozen for 7 days. About 5 years ago we only had to freeze for 5 days. This is all because of the possibility of the presence of bacteria, since the fish lives part of its life cycle in fresh water. I know chefs in some sushi bars skirt this issue, though... A high quality salmon from a trusted source will do fine for this dish, though.

[jonco59]

I love making (and eating) gravlax, but I always make it with a whole side of salmon, which takes 3 days. The idea of making "instant" gravlax in individual plates is intiguing, but the video gives no idea how long is needed. Also, the process produces a lot of liquid that runs out from the fish. Doesn't it 'drown" the instant gravlax? - apparently not. It's a pity the video doesn't show the finished product being removed from the refridgerator when ready.

[ultrablue]

At the 50 second mark:

"The time it takes for the salt to melt,maybe 10 minutes,it's cured"

Coarse salt and cracked pepper only on the bottom and more coarse salt on the top.

Wax paper in between the layers of fish.

[jonco59]

Sorry, I missed that at 1:00 he says that explicitly. Thanks for pointing that out Untrablue! Now to try it out!!!

[ultrablue]

Safety Note: If you are worried about eating 'raw' salmon, relax. This is technically raw, but 'cooks' as it cures in the salt mixture. Also, you bought top-quality salmon, of course. To be really safe, you can buy frozen wild salmon and thaw that; the freezing process kills any chance of dangerous parasites, etc.(Freezing at temperatures around -40°C,which you cant achieve in a home freezer) By the way, thats why many Sushi Bars actually use pre-frozen fish.

[godspeed18]

do you need sushi grade salmon for these type of dishes?