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caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
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salmon tartare
#14068653 - 03/04/11 10:20 PM (12 years, 10 months ago) |
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I made this quick style with the extra salmon I had.
The salmon was diced (skin removed) and tossed in some olive oil, finely diced shallot and salt and pepper. Rested for 20 minutes or so, then added some fresh lemon juice.
Made some crostinis from some nice rosemary bread I had, the thin crackers are store bought, and some parsnip crisps for garnish and a bit of sweetness.
Tossed some leftover watercress in some lemon juice and olive oil with some salt and pepper.
Really tasty shit.
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koraks
Registered: 06/02/03
Posts: 26,672
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That looks really really delicious...next time I make sushi and I have leftover salmon (which always happens), I'll know what to do with the salmon!
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broken
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Re: salmon tartare [Re: koraks]
#14077564 - 03/06/11 08:02 PM (12 years, 10 months ago) |
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very nice plating. where ever did u get the idea of serving parsnips with salmon?
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caphillkid
Coquus Boleti

Registered: 10/09/08
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Loc: Jet City
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Re: salmon tartare [Re: koraks]
#14078756 - 03/06/11 11:13 PM (12 years, 10 months ago) |
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It's just a garnish. Those little parsnip twirly things we made at school and you can use them for a lot of things. Use a peeler and deep fry then quickly twist around your steel, voila. Yum.
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broken
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ohhh now i get it. you went to culinary school. 
i was taking a jab at you fool. it took you less then 48 hours after you where giving me crap about my parsnip puree w/salmon for you to use parsnips in one of your salmon dishes.
so even tho you say i don't know what i'm talking about, you copy part of my flavor profile. week dude.
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Edited by broken (03/06/11 11:35 PM)
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soochi
Chef


Registered: 08/13/02
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Loc: The Richest County
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Nice,
my additions: capers(regular of deep fried for crunch), diced preserved lemon (homemade of course), tarragon/dill/chive, diced cornichons, diced green apple. and I think I would've done a parsnip remoulade to better integrate that flavor into the dish if parsnip was going to be the garnish.
Nice plate nonetheless
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caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
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Re: salmon tartare [Re: soochi]
#14082914 - 03/07/11 06:40 PM (12 years, 10 months ago) |
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i thought of doing some lemon peel candies, but honestly was too lazy and just wanted to eat
the apple is a great suggestion
i don't much care for capers tbh, but i think both capers and cornichons would be a bit overpowering here
having said that, please keep the constructive criticism coming, i do appreciate it
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caphillkid
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Registered: 10/09/08
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Re: salmon tartare [Re: broken]
#14083238 - 03/07/11 07:32 PM (12 years, 10 months ago) |
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Quote:
closed veil said: ohhh now i get it. you went to culinary school. 
i was taking a jab at you fool. it took you less then 48 hours after you where giving me crap about my parsnip puree w/salmon for you to use parsnips in one of your salmon dishes.
so even tho you say i don't know what i'm talking about, you copy part of my flavor profile. week dude.
I had you on ignore and never saw you say anything about parsnips. You have quite an ego. Plus, there is no puree here as you can see. Please make an effort to be a reasonable poster. If you want to harass me, I'll put you back on ignore for good. I have no desire to argue with anyone and play silly games.
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caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
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LOL, i asked you what that was and assumed it was potato or gravy, remember? You never said it was parsnip puree. I mean seriously...cmon. I never saw any post of yours mentioning parsnip anything until this very moment, relax. I'm not copying your flavor profile, lol.
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snoot
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Registered: 01/30/05 
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you know whats worse then criticizing someone for there parsnips on salmon, is putting burnt parsnips on salmon.
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∞ I am incapable of conceiving infinity, and yet I do not accept finity. - Simone de Beauvoir -
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caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
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Re: salmon tartare [Re: snoot]
#14087051 - 03/08/11 02:41 PM (12 years, 10 months ago) |
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Quote:
snoot said: you know whats worse then criticizing someone for there parsnips on salmon, is putting burnt parsnips on salmon. 
I never criticized anyone for "there" parsnips on salmon.
Parsnips look like that when you fry them because of their sugar. There is no burnt flavor here.
Thanks for your comments though.
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snoot
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Registered: 01/30/05 
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Quote:
caphillkid said:
Quote:
snoot said: you know whats worse then criticizing someone for there parsnips on salmon, is putting burnt parsnips on salmon. 
I never criticized anyone for "there" parsnips on salmon.
Parsnips look like that when you fry them because of their sugar. There is no burnt flavor here.
Thanks for your comments though.
that was aimed at anyone who cares
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∞ I am incapable of conceiving infinity, and yet I do not accept finity. - Simone de Beauvoir -
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caphillkid
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Registered: 10/09/08
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Loc: Jet City
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Re: salmon tartare [Re: snoot]
#14087109 - 03/08/11 02:47 PM (12 years, 10 months ago) |
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thanks for your comments
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snoot
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I'm just saying man, I've fried many a parsnip, and too be honest the best way Ive found is to blanch and shock quick then fry, so you dont need to leave them in hot oil long enough for them to be tender, this way they end up golden and delicious and not black and bitter.
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∞ I am incapable of conceiving infinity, and yet I do not accept finity. - Simone de Beauvoir -
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caphillkid
Coquus Boleti

Registered: 10/09/08
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Re: salmon tartare [Re: snoot]
#14087142 - 03/08/11 02:52 PM (12 years, 10 months ago) |
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they aren't black and they aren't bitter
they are extremely thin peels and cook instantly, the edges caramelize but the center still gets crispy
the method you describe is very useful when making fries that need to be cooked longer, parsnips, sweet potatoes etc. removing some sugar definitely helps reduce burning...
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snoot
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Registered: 01/30/05 
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o well perhaps its just my screen then, looked black to me. It all depends I guess on how thick your slices end up being.
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∞ I am incapable of conceiving infinity, and yet I do not accept finity. - Simone de Beauvoir -
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broken
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Quote:
caphillkid said: You have quite an ego.
yep. i'm hear to prove what a great cook i am.
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caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
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Re: salmon tartare [Re: broken]
#14087589 - 03/08/11 04:19 PM (12 years, 10 months ago) |
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Quote:
closed veil said:
Quote:
caphillkid said: You have quite an ego.
yep. i'm hear to prove what a great cook i am.
You are off to a questionable start with your fish sandwich, but good luck. Tough crowd in here let me tell you because I know all about it.
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Acidic_Sloth
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Registered: 05/29/02
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ive never noticed there to be tough crowd.
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caphillkid
Coquus Boleti

Registered: 10/09/08
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Loc: Jet City
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thats b/c you have the little M next to your name
just like stein can get away with saying that my dish is "a waste of time and food" while he posts about boiled hot dogs.
I have a target on my back because I stick up for myself and call out hypocrisy when I see it.
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