[Music playing]
[Caption]
Eric Ripert in “GET TOASTED”
AVEC ERIC
PRESENTED BY
Cuisinart
S. PELLEGRINO
ACQUA PANNA
TODAY’S EPISODE:
MUSTARD CRUSTED SALMON FILLET
We are going to cook some fresh salmon. So to the market we have found some organic farm raised salmon. When you buy a piece of salmon, smell the fish and make sure it is not fishy.
The fish will be bright appealing to the eyes, it should not be dark, no darkness at all and you see the white veins here are the fat content, farm raised as very wide the stripes all over the fillet. Here is pretty rich. So these salmon is farm raised.
I am seasoning with salt, they always like to fancy salt because the seasoning it is very précised by adding something thin like that. Some whites pepper on top of it. I flipped the fish and I seasoned both sides, never forget to do that. It is very important if not, it is going to be blend on one side, again, a bit of white pepper.
We are going to brush the fillet with the dish on the stomp, delicately. I am not putting too much because it will overwhelm the flavor of the salmon. Fish is always very delicate in terms of flavor, so you have to be very careful not to overwhelm those qualities.
I have some bread crumb and the bread crumb goes on top, very easy to make the bread crumb. If you have some old bread at home, you just grate it or put it on put in the crisina. We are going to cover with completely with it. I need a tray. A little bit of oil, vegetable oil, olive oil, any kind of oil will be good is to prevent the fish to stick to the aluminum foil.
Fish goes on top and it is going to go probably for about seven minutes in oven a 450 degrees.
We have a limit of time because the salmon is going to bake for few minutes. We are going to a very, very quick sauce, extremely simple. We have some chives, and I am going to slice the chives, cut very thinly. Of course the knife is to be very sharp.
Herbs have a little flavor but those flavors are having the tendency to change with oxidation of the herbs so, we cutting that of the last minute, we are having those chives. Chive is going into the cream fresh. Cream fresh is very similar to sour cream, so, sour cream open fresh will be fine, a bit of salt, a bit of pepper, lemon juice, just have to mix and the salmon will be ready a few minutes.
Let us see if the salmon is ready, it looks like. I am going to check now with this skewer, go through the flesh, few seconds check on my hand or lips, it is actually warm so, the salmon is medium ray and we just have to plates, I am going to slide the spatula in down these, maintain the fish which is my hand on top so it does not fall and plate it like that.
The sauce is a bit thick so I am going to add a little bit of water in it. So, we are mixing again through up the consistency of a nice cream sauce. Ready -- and I am sprinkling on the outside not touching the salmon because I want to keep it very statically beautiful and let us try.
It is really delicious, the toaster oven, seven minute, beautiful peace of salmon a greats meal.
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SALVOR KIOSK
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