Gravadlax | Think & Cook like a Michelin Star Chef

[@WalterTruppTheChefsTable]

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[@victorbenner539]

Walter 😋 Great video. This is something I've been wanting to make for a couple of years and was going totry this summer salmon season. Your video explains better then any other video I have seen. And I agree technique is more important than recipes. In fact to some extent I believe it's more important than the ingredients. You can have the best ingredients but if your technique is wrong or not done correctly you can end up with sub par food. I don't like spending time skining fish if I don't have to. Your idea of piercing the skin to allow the cure to penetrate to the flesh is great. I have another idea im wondering what you think. Do treat the fillet like you said but how about placing it in a vacuum bag and sealing it? I have found the vacuum opens the flesh for better penetration that helps do a better and faster marinade. I believe it would do similar work here. Plus it would make it easier to handle and flip sides while lessening the chance of any odor exchange in the refrigerator. I would very much like hearing your thoughts on this. Our Sockeye salmon run starts the 16th of this month. My foot should be well enough for me to fish for them, it's about a 2 week season. I'll definitely try making some lox with some. Walter thanks for this video and you and your family have a great day. 😋👍🎣🐟

[@WalterTruppTheChefsTable]

Hi Victor Hope you are well and good to hear you are on the mend Sounds like a good method you suggest about vacuuming and I can see it makes a lot of sense Have not thought about it but will try it Sounds like you will soon have some of the best fish to cure ( but of jealousy ……😉) Thank you for your message and it’s good to be back in touch Have a great Sunday Walter

[@robertnislick448]

Great idea to poke holes through the skin side. This helped me speed up the curing time and avoid a tough skin. I noticed that you don’t weight the fish down, like you see in many other videos. Do you get a better result without weighing down the fish?

[@WalterTruppTheChefsTable]

Hey Robert, weighing down is done to speed up the process of making cheaper prosciutto and salmon to cut down on Labour time ( turning often) and to make it quicker Don’t do it as it dries the fish too much as you squeeze juices out and keep them out A slower curing process with less salt will allow the fish to reabsorb some if the lost juices making it less chewy and more juicy and tender . Have low salt levels and a longer curing time and your salmon is not overly salty while juicy and tender 😉

[@redhousepress]

Thank you so much for this video. Ive tried to make this a few times with varied results..some ok and some AWFUL! So now I will do this again the correct way! It looks absolutely delicious, and I think your addition of star anise is brilliant! Now, on to find some nice salmon and fresh dill. Thank you Chef!

[@WalterTruppTheChefsTable]

Thank you for your comment and good luck when making it Have a nice day 😉 Walter

[@9hundred67]

such useful information to use a wet brine, rather that a dry one, that makes the flesh like leather.

[@WalterTruppTheChefsTable]

Thnks and 😉Glad it was helpful!