Michelin star SALMON GRAVLAX recipe (How To Cure Fish At Home)

[@Menchman]

I’m an Orthodox Jew and I started making this weekly for Friday night and Saturday morning to replace a similar staple we eat in weekends. You can take this to the next level by slicing it thin and dripping olive oil over it along with chopped raw onion and Jalepano, washing down each bite with a shot of scotch

[@ich366]

Gut shabes bro

[@Abdullah_the_Palestinian]

No one cares about you being Jewish

[@ChefMajk]

🎓Apply for my 1on1 online coaching on www.chefmajk.com if you want me to help you personally improve your cooking skills.

[@labartworld]

Wanted a reciepe using the beet root & yours followed everything I wanted & I like the dill cucumbers with the light dressing will pair.

[@flymetotheup9904]

Your presentation and plating looks so good chef. This is like art and you're teaching us for free. I enjoy watching even tho I don't cook. Don't mind the unsolicited opinions. keep it up🙌

[@ChefMajk]

Thanks for support ;)

[@Sam-gn5mq]

We eat gravlax a lot in Sweden and I’m a big fan of it. I liked your version of it, interesting preperation while at the same time some of the classic ingredients are there. Keep your content coming!

[@ChefMajk]

Thank for support :)

[@JDelights453]

Personal Chef here..I made cured salmon one time in culinary school. I’m hosting a business event and I want to do cured salmon rolls as my amuse bouche. Thank you for this! I cant wait to try this.

[@ChefMajk]

Good luck and have fun

[@duncanjames914]

Wow! I love the combination of ingredients, textures, and tastes. Superb!

[@Nemecross]

Damn, i'm loving your channel bro, all of your recipes look so good! and i'm glad you show the plating too, because i can never get the plating to look good, even if i get the taste right

[@ChefMajk]

Thank you mate :)

[@zheckav]

Presentation is always impeccable, worth subscribing to the channel just for that, if nothing else. However, the actual recipes are the bomb too, so its kind of a win-win proposition. Keep up the good work, chef Majk. I've folowed a lot of cooking channels, and I can garantee you this-some of the most awsome chefs had to battle it for a few years, but then-BOOM, every one of them got over 1.000.000 in a matter of months. Its just takes patience and dedication on your part, the appreciation will follow, trust me.

[@ChefMajk]

I am you like my work. People were telling me about this boom years ago and still nothing big...but like you said patience is the key ;)

[@isabelemerton7403]

Superb, as always! I must try this one, too!

[@tonipepperoni3424]

It's such a balanced and healthy meal, fresh seafood, fruit in the form of orange, fresh cucumber, fresh egg (great protein source) and radish. I hope I can go to Scandinavia one day because the food and the culture is so interesting. The way you did this dish looks so delicious and refreshing ☺️😋

[@ChefMajk]

Thanks, I am happy you like it ;)

[@klaussebok9398]

I like this dish! I make it a lot, but never this way I am eger to try. Beetroot mhhh?

[@saragrant3667]

Radish itself not so typical nor so good. Is the horseradish as balanced sauce with the sour cream more proper. However I enjoyed this recipe and presentation - it was done professionally and with the right time of cure for the fish. Many thanks for!👍🌹💓👏

[@saragrant3667]

You have an great hand for sauces. I think your version of the original sauce for gravlax could be far nicer than traditional one.

[@delanomomo2133]

Bro Salmone is like the toxics food on the market...

[@wezzla]

Když gravlax, tak jedině hovmästarsås. Klasika je klasika. Ale tento recept taky zkusím. Díky 👍

[@BornAwsumb]

Glorious! Thanks for making me smarter in the kitchen!

[@katharineking6491]

Tried this receipt last weekend， loved it❤❤

[@marioterrozano7781]

You are simply brilliant and creative . I appreciate your efforts in helping the viewers how to master a simple quality food at home. I will always support your channel deservedly.

[@davidatkinson7356]

I skip the beetroot and replace it with a (small amount of) gin. Not such a dark colour but the botanical in the gin help.

[@Dina_tankar_mina_ord]

Swedish dude here. Love your recipes. I would, however, recommend you to try once to shift the ratio of salt and sugar to 55 or 60% sugar to salt. It makes a great difference and a very tasty curing, if you haven't already and prefer this, of course. Thank you for the upload

[@ChefMajk]

Never tried different ratios but I believe 60:40 will work as well

[@Dina_tankar_mina_ord]

@@ChefMajk "It's a personal preference, as always, but if you like gravlax, you should definitely give it a try. I got a tip from a chef way back, and since then, I always go for 55-60% sugar. It's way more enjoyable Love you content btw. I´ve been struggling with plating and you give lots of inspiration. :)

[@mr.mcloremcclure2522]

I made this for Thanksgiving. But I use a horseradish and sour cream for the sauce. Thank you for this great video!

[@ChefMajk]

You are welcome ;)

[@betoavelino2277]

Chef,suas apresentações são impecáveis Mas nesse prato acho pecou nesse quesito,o anfitrião da festa ficou muito escondido "o salmão" que de fato faltou maís da cor avermelhada No entanto você é uma inspiração para muitos 🤝 parabéns 🙌👨🏻‍🍳

[@keepinitwheel5920]

not a lot of people take the time to show people these simple tricks, usually they have became arrogant with knowledge. this is nice to see. keep at it your videos are fab.

[@ChefMajk]

Thanks for support, I am happy you like it ;)

[@tadaskphoto]

I am making this tomorrow at work for Xmas dinner. 21 out of 76 ordered this starter ❤

[@ChefMajk]

Have a fun

[@nickacharya9638]

You recipe and cooking style is just amazing chef... I am always excited to see your plating... 😊😊😊

[@ChefMajk]

Thank you man, happy you like it :)

[@chefamitmaurya7698]

Chef majk and jules cooking are my favorite 😍

[@ChefMajk]

Thanks :)

[@angelsandocean2853]

Wow wow wow thank you and love from Australia

[@peternielsen6510]

You have such great fantasy regarding plating & cooking Chef Majk Big Thumbs up from Denmark!

[@peternielsen6510]

Also @Chef Majk - Brown Sugar for the curing aint bad either.

[@ChefMajk]

Thanks I am happy you like it ;)

[@saggiteightyfour8367]

Amazing! I love it.

[@sbe8621]

i only came across you channel today and im addicted!

[@ChefMajk]

That is great ;)

[@macleofeisidro6344]

Amaziiiinnnggg chef!!!!!so easy to follow!!!

[@ChefMajk]

Thank you man :)

[@sydneynciweni8069]

I'm learning somuch from you Chef. Since I'm a Chef as well

[@markwoldin162]

Nicely done. Thank you.

[@MrOsvaldoFreire]

That's fantastic fine art.

[@carljones7992]

Amazing recipe amazing chef amazing video....you smashed it again bro 👊

[@ChefMajk]

Thanks bro :)

[@alexchiuac88]

Very nice, thank you chef👍

[@lixu1636]

Thank you so much for this Video! Really appreciate for that! 🙏🙏🙏

[@ChefMajk]

You are welcome :)

[@lixu1636]

@@ChefMajk 🙏

[@norbertoinfante9416]

By the time I see your video..I'm.really impress ... I want to learn from your style tecnuiqe in food creation..Thanks...... Chef Majk

[@basselabbara644]

Very nice .. thank you chef .. hope all the best for you

[@ChefMajk]

Thank you :)

[@gazo777]

I tried and its amazing chef... Tnx for sharing that lovely dish... U make cooking very easy and elegant... Keep moving... I'm waiting for ur videos

[@ChefMajk]

I am happy if you guys learning from my videos, that is the main point :)

[@gazo777]

@@ChefMajk I alrdy became members as sous chef in patreon... Hopefully can learn and give me push and more experience in cooking. Cheers 🥂

[@ChefMajk]

@@gazo777 Just saw that, great welcome in the group. Hope you gonna enjoy my bonus content ;)

[@ИгнатКуликов-х9ю]

Keep doing what you do . Nice video, great charism, pleasure to watch. I am chef, so nothing new for me, but still enjoyed the video

[@ChefMajk]

Thank you mate, I will keep doing :)

[@prakashbodwade9594]

Your presentation is superb Chef Majk

[@ChefMajk]

Thx man :)

[@1juankusinero]

I want to learn more about your cooking chef!

[@ohlala4286]

Wow!! me gusta la decoracion de tu platillo y la preparacion de este salmon... I want to eat something like that. CONGRATULATIONS FROM MY COOKING CHANNEL, greetings.

[@elvislasluisa2149]

WoW quedó prolijo el salmón 🤘🤘🤘 saludos desde Ecuador

[@khommapatth6431]

You make me smile when see you talk on video. Cute chef

[@ChefMajk]

I make myself smile as well when I watch my old videos no worries 😀

[@felipemaureira1430]

Great!!!!Thanks

[@sudeep3402]

Great skill chef

[@abdurrehmanahmad785]

Your recipes are the best!

[@ChefMajk]

Thanks man :)

[@alejandrahurtig2757]

More than great!!!!!

[@amirgeorge4833]

That's brilliant idea

[@ChefMajk]

Thx

[@onpahocz8963]

Ahoj ...vypadá to,že jsi z Česka? Super recepty jen tak dál

[@ChefMajk]

JJ jsem, diky ;)

[@ΓΙΩΡΓΟΣΣΟΥΣΑΝΙΔΗΣ-δ9γ]

Thanks you very much broader

[@ChefMajk]

You are welcome ;)

[@Loquepasaenelmundo3]

Gracias chef de donde es ud

[@vatsarajdeo]

Chef, Which chicken main course dish will I prepared for my food trail?

[@norfolkbushmanandfriends7916]

How long does gravlax stay good in a fridge & does it need to be wrapped in cling film for storage? Thanks

[@ChefMajk]

Probably 3-5 days maximum, and yes wrapped for sure.

[@shanaaraerainey7184]

Beautiful!

[@ChefMajk]

Thank you :)

[@Nortask]

hola chef, abro discusión xd, es necesario ocupar tanta sal y azúcar, eh visto videos originarios de Escandinavia y ocupan muy poca sal y azúcar en relacion a esto. ocuparan quizas 30gr de cada uno para una pieza similar de salmón.. de todas maneras muy buen video lo are esta tarde !

[@estefaniamontoya6423]

Holaaaaaaa deja tus recetas en español por favor 🙏🏻 y gracias por compartir tus conocimientos 😊👏🫶

[@Loquepasaenelmundo3]

Saludos desde México

[@devprs]

Great

[@adrianaraffaelis1813]

If can I ask where are you living because the salt and sugar are from Slovakia or Czech republic. Are you living there ?

[@ChefMajk]

Yes in CR

[@bridgerock5451]

Is it good as appetizer?

[@gazo777]

Good job chef

[@ChefMajk]

Thx mate :)

[@abolfazljafari7613]

Greate ❤️👍

[@Kulivertcom]

Please make some video trick how to roller vegetables and others for shinning

[@ChefMajk]

Ok will think about :)

[@nolitetebastardescarborund9761]

What is rollering & shinning vegetables? Strangest thing I ever heard.

[@김승훈-c7p]

Simple but best lol

[@Ad-Lo]

The middle part of the cucumber is _extremely_ tasty, Chef!!! Blasphemy!

[@ChefMajk]

Ok good but you cannot really cut dices with the middle so if you don't wanna end up with a mess on the plate you have to take it out. You are welcome for advice, chef...

[@nolitetebastardescarborund9761]

I love mice, they're such cute little animals. But I suspect you say mices. ;o)@@ChefMajk

[@sharlockhome890]

Please do a dish with cofffee sauce or something that is using with coffee

[@ChefMajk]

Alrigt, I will think about it ;)

[@paulfamechon]

Fantastic

[@ChefMajk]

Thanks

[@dhammachettrikitchen3783]

Nice 🙂👍

[@fabfoodieswede-malinnordbl3946]

Swedish classic:)

[@alaaelmoudden1268]

Wonderful brother 😗

[@ChefMajk]

Thanks

[@almaguri3388]

gr receipt please.

[@ahmetkaragoz114]

Compliments 👏👏👏

[@ChefMajk]

Thanks ;)

[@cuisinebychefimran]

Yummy

[@TheWTFMatt]

dang this dude hhas knifeskills

[@luislopez-tx4tl]

im guessing this would work on a bagel?

[@ChefMajk]

Yeah for sure

[@amlet761]

excellent job chef, i like to be your fun

[@kristofferkipp5895]

How do you make the Orange glaze?

[@ChefMajk]

Reduced orange juice

[@marcozuniga3787]

🤤🤤🤤🤤🤤🤤🤤🤤 delicious

[@jeffarose]

Defiantly not how I make mine. Whole side of salmon, salt, pepper, light sugar, and dill. 3 days in the fridge under a weight. Scrape off the toppings but defiantly not rinse. Plate in sashimi style portions with a lemon caper aioli.

[@SuperCarera]

is it cooked beetroot?

[@ChefMajk]

Raw

[@robgoodyear2779]

Is the salmon served cold or hot ?

[@ChefMajk]

Cold

[@kremitt2004]

Sůl jsem dala jen nahoru. Ne zespodu. Můžu to přesto jíst?

[@ChefMajk]

Ryba se může jíst i kompletně syrová takže ano

[@kremitt2004]

@@ChefMajk Chutná a pořád se mám dobře ;)

[@MrJackydees]

What heat to reduce the orange jus, and how long?

[@ChefMajk]

Medium-low heat and you gonna reduce until thick :)

[@MrJackydees]

@@ChefMajk tried it today, left the orange juice too long and it just burnt :( everything else was delicious though!

[@christosmakris7230]

i respect what you do i like what you do but orange sauce dont need salt lemon and olive oil

[@ChefMajk]

Yes it needs salt for sure, lemon probably not and olive oil is good for taste and shine. Ofc do it how you like this is my dish you can make your own if you want to.

[@christosmakris7230]

@@ChefMajk I think the olive oil it's to heavy for one ingredient like orange specialy for sauce I like it to keep natural and give taste with other herbs the time when I heating the orange juice maybe is good idea to add a spoon of sugar one cinnamon stick if you want or matzurana or very little grind nutmeg I like what you do its not hate comment just I tell you my opinion

[@ChefMajk]

@@christosmakris7230 yes I mean if you think this is right way, do it. I don't see a problem, everybody likes different things to cook and eat.

[@sarateitelbaum2426]

Donyou have to use sushi grade fish for this recipe?

[@ChefMajk]

No I dont think so

[@Giannis_Antentokounmpo]

Even the best fall down sometimes. Even the wrong words seem to rhyme. Out of the doubt that fills your mind. You finally find, 2 wieners, collide

[@lolahernandez6871]

things I've learned from this video: I need better knives!!

[@ahmetkaragoz114]

👏🏼👏🏼👏🏼👏🏼🌿

[@9hundred67]

beetroot doesn't really work because it gives the fish an earthy flavour.

[@floro7687]

lax, laks and salmon is the same fish!

[@nolitetebastardescarborund9761]

Also lox & Lachs.

[@saerlig5600]

Salmon gravlax would translate to: "salmon cured salmon". I understand the salmon part is important for the title, but it looks really stupid for us scandinavians 😅

[@ChefMajk]

good to know. Luckily I don't do videos just for Scandinavians 😁

[@Adtonius]

This is not technically gravlax - gravlax is always more sugar than salt for the mix. If you do 50/50 like here you actually do rimmad lax. // A swede.

[@ChefMajk]

Interesting

[@engc4953]

Too bad it wasn’t wild salmon but farmed salmon.

[@ChefMajk]

Yes that is what I can get in my shop, but feel free to use any for your recipe

[@engc4953]

@@ChefMajk I did love your recipe. 🌹

[@15darcy]

This guy has no club to what he's saying

[@ChefMajk]

haha first videos was fun right :D

[@samirzid4153]

And you call this Michelin star gravalax !! Really !! My friend it’s clear you have no idea what Michelin star means 😏

[@ChefMajk]

Yes clear like glass, thanks for the opinion 😉