Spicy coho salmon, dried a la sous vide

Category: Fish dishes
Spicy coho salmon, dried a la sous vide

Ingredients

Coho salmon (trout, salmon) 1 kg
Marinade:
Soy sauce (I have Sen Soy) 100-120 ml
Odorless vegetable oil 1 tbsp. l.
Hot chili sauce (I have a bamboo stem) 1 tbsp. l.
Dry garlic 0.5 tsp with a slide
Dry. greens (dill, parsley) 0.5 tsp with a slide
Mixture Four peppers (3-4 turns of the mill) pinch
Fine salt 1 tsp with a slide
Paprika 0.5 tsp
Hot red pepper 0.5 tsp
Vinegar 9% 1 tbsp. l.

Cooking method

  • KAMCHATSKY KIZHUCH - fish with a capital "Ry"! He falls in love with himself completely and irrevocably from the very first try. It doesn't matter what exactly was made from it, be it cutlets with bacon and cheese or a Norwegian-style snack, and even an ordinary fish soup with tail steaks and a pinch of turmeric looks like a real restaurant delicacy. The noble, slightly sweet aroma and taste of the pulp, as well as moderate fat content, but the ability of coho salmon to remain juicy in most cases, made it the main red fish in our house. Therefore, without any doubt, it was he who was chosen for the experiment with the new recipe.
  • So, we need the thickest part of the fish, no more than two-thirds of the length of the headless carcass (chop the tail with steaks and put it better for soup). We divide the upper part in half lengthwise, simply cutting off from the spine, as in the usual filing.
  • One half (3 cm thick) was taken for the sample, from which I did not remove the bones so that the pulp loosened because of this did not lose too much moisture during heat treatment. For the same purpose, the skin was also left.
  • Now we mix all the ingredients for the marinade until the salt is completely dissolved. Do not be afraid to add dry garlic here, it will not give absolutely any "garlic aftertaste" to the finished product, but simply, mixed with other components, will work as an enhancer of taste and aroma. And do not be afraid of vinegar - there is not much of it, but as a preservative, it is very appropriate here, given that the temperature of cooking fish is not high here.
  • Now we blot our fish with a cloth or paper towel, put it in an oblong container, in which it is very convenient to marinate a whole piece and fill the whole thing with marinade. Turn the fish over a couple of times, so that it is properly wicked and laid with the meat down, and pour the skin a little on top, scooping the marinade around the fish with a spoon.
  • Spicy coho salmon, dried a la sous vide
  • We put the container in the refrigerator, let the meat soak in the sauce. We do not close the lid tightly, but simply cover it so that the air passes a little. After two hours, you can turn the fish over so that the skin is also well marinated. In total, the fish stayed in the refrigerator for 8 hours. During this time, I turned it back and forth a couple of times.
  • Over time, we take our fish out of the container, put it skin down on the grill of the dryer, let it stand for a couple of minutes to stop dripping from the fish (you don't need to get it wet) and transfer it to our miracle dehydrator.
  • We set the temperature to 55C and the time to 5 hours. Then we open the dryer and let our fish air and cool for about 20 minutes, wrap it in a cloth or paper towels and put it in the refrigerator to cool down properly.
  • This is how it turns out, it looks like smoked:
  • Spicy coho salmon, dried a la sous vide
  • You know, when I saw this beauty, I fantasized to myself that "right now, I'll cut it into thin transparent slices, sparkling with amber ... and rush to the Bread Maker with shouts" Aaaaaaa! Sarite, what a delicacy I have turned out! "But it was not so ...
  • When, having cut the fish, I saw this:
  • Spicy coho salmon, dried a la sous vide
  • my disappointment knew no bounds."I cooked it! I cooked it as it is! Well, what am I going to carry to the girls? I promised!" - I whined, jabbing an accusing finger at the criminal dryer. But she was silent ...
  • But the husband, rubbing his hands in anticipation of a "tasty dinner", said, but what are you worried about, THIS cannot be tasteless, gobble up!
  • Sitting at the table, I took and broke the fish with my hands and ... it was then that all its cool reality was revealed:
  • Spicy coho salmon, dried a la sous vide
  • The delicate fibers detached themselves from the skin, and a jelly formed in the place where a small piece of the spine remained. This means that the fish was cooked, yes, but it was cooked as if using the sous-vide technology, retaining all the juiciness and acquiring a literally melting texture. I just lost all the words, trying this charm, similar in structure to ... Do you like hot smoked mackerel? In! If you love, then this recipe is for you. It will also turn out juicy and tender. By the way, this fish really looks like smoked fish, I don't even know how it happened. In any case, my husband and I unanimously decided that it is necessary to share the recipe with the Bread Maker, and next time we will prepare ourselves more of this yummy goraazdo (to which all the bread makers are already accustomed.)))
  • I wish you all bon appetit!
  • Another recipe using this marinade:
  • Spicy coho salmon, dried a la sous videSpicy chicken carpaccio
    (Elena Tim)

Note

I would not dare to dry fish at a lower temperature with this marinade. Still, there is enough salt here only to make the fish just deliciously salted, and not thoroughly salted as in the classic drying method, where salt plays the role of the only and main preservative. Therefore, it is better not to experiment with temperature here, in order to avoid the unwanted appearance of harmful bacteria.

Yes, and yet, the severity here is very, very moderate. If you want something more spicy, you can add more hot pepper.

Umka
All TRICKS !!!
I am the first, I am the first for tasty !!!
While all normal people are asleep ... we will have breakfast with Yelenka Timkina and I, yes, Pretty Woman ??? !!!
Elena Tim
ABOUT! Good morning, fiftieth region!
Hello Lyudochek! Good to see you!
Umka
Good morning, Lenochek !!!

All, choking on saliva, I read the recipe. Next weekend I'll try to repeat it ... And let the whole world wait ...
It's so good that we have you, dear Timkina !!!
Ilmirushka
Lena, my first experience was also the same - I cooked pink salmon. 55 degrees for drying fish is a lot. And at the minimum salary, at 35 degrees, it just dies. Anyway, the fish is still delicious, I know!
Rituslya
Lenus, what a great fish it turned out! I do not have Travolka, but looking at your fish, I already understand that this is a clear omission on my part.
Lenus, but if you just smear the fish with pepper and salt, you get such a delicious? Or is everything better with the marinade?
I here a couple of times bought salmon ridges, so they were so cooked and smoked that you just can't tear off by the ears. Simply the most accurate!
So I want and I want now Grass with your fish !!!
Elena Tim
Quote: Umka19
I'll try to repeat it next weekend.
I will be happy to wait.

Quote: Ilmirushka
55 degrees for drying fish is a lot
Ilmir, a lower temperature is not suitable for this marinade, I wrote about this in a note. To dry "for real", the fish must first be properly salted. And I will definitely prepare one according to your recommendations. Hands are already itching.
And my recipe is more like sous vide, but only in a dryer.

Quote: Rituslya
if you just smear a fish with pepper and salt, will you get such a delicious?
Ritusik, I'm afraid not. The fish must either be salted and soaked, as in the classic recipe, or pickled. Only in this way will it have a decent taste and it will be possible to eat it without fear.
Oh, listen, well, I just can't believe it - so that you don't have a dryer! I thought you had everything.
Ilmirushka
Quote: Elena Tim
the fish must first be properly salted.
Flax, you are right about the salinity, I have it salted for 5 days on the balcony (or maybe more), our Siberian temperature also allowed.
Elena Tim
Well, I'm gru, I'm a good student - I remember your science.
Anna1957
In, I already got the impression of "hot smoking" from the picture yesterday
L
Elena Tim, thanks for the recipe! We will definitely try, there is a suitable trout
Ilmirushka
Lena, for me, fish and garlic are not combined products from the word vAAAshche, but here it (garlic), to what extent is it felt?
L
Ilmirushka, Ilmira, I also thought so, then I tried dry seasonings for fish in the composition there was garlic and lemon zest - we liked it, the fish tastes different, how the new dish turns out. Try it, you're a fish soul
Ilmirushka
Quote: L
you are
L, Larochka, to me on "you"! ... And thanks for the advice.
Elena Tim
Quote: Anna1957
the impression of "hot smoking"
Yeah, Anh, I'm like a magician-dropout from a song - sometimes I get rather strange things, for example, smoked fish in a dryer.
Quote: Ilmirushka
and here it (garlic) to what extent is it felt?
Ale, garage on the Yenisei! And for whom did I write midnight?
Quote: Elena Tim
Do not be afraid to add dry garlic here, it will not give absolutely any "garlic flavor" to the finished product, but simply, mixed with other components, will work as an enhancer of taste and aroma
Here, fresh, it might feel, but dry - absolutely not.

L, Larissa, Thank you! I am looking forward to your trout.
And thank you for guiding Ilmirka on the right path. And then he looks, panima, some pictures. There is no way to also read the letters.
gala10
Lenuuus ... well, this is ... vashscheee ... There are no words.
Thanks for the recipe!
Trishka
What a fishaaaa !!!
Lenochek, thank you for such beauty!

The chicken has already learned to dry / dry, now there is a fish!
My husband only recently asked, while eating chicken, about a fish!
Elena Tim
Galyunya, Ksyusha, and glad to see you here, very, very!
Hope you find the recipe useful.
Quote: Trishka
The husband only recently asked, while eating chicken, about the fish
Ksyu, just remember that this is not dried fish in the usual sense, but something different, but also very tasty.

And we ate everything, and all at once ... sho for life? ...
VitaVM
Timochkina, as always you are brilliant. I took away the recipe, because I know that there will be no mistake with it
Kalyusya
Len, so what happened? Dinner? or self-indulgence for beer? I understand that you can gobble up everything at once, without sitting down ...
A! Cook potatoes, since it looks like a skumbrievich. Well, I have a herb, pepper and garlic too. and FSE
Elena Tim
VitaVM, Vitulya, thank you, honey! I really hope you enjoy it.

Quote: Kalyusya
so what happened? Dinner? or pampering one to beer?
Dinner. ... We also had starchless puree, takshta, all the "fish and potato" rules were observed.
Quote: Kalyusya
Well, I have a herb, pepper and garlic too. and FSE
Aaaaaaaa, that's it, I'm lying around! You make me laugh all the time today.
Galusik,
Anna1957
Quote: Elena Tim
starchless puree
From this place in more detail
Elena Tim
Gyyyy Immediately priskakamshi. Now I will know how to quickly find you, if anything.
Anh, shredded potatoes on the Berner with translucent slices, then I wash them in a large amount of water ten times until the water becomes absolutely transparent. Then I soak until the potatoes look like crooked chips (two hours or more, depending on the starchiness of the potatoes). Then I wash it again and cook for 20 minutes. I drain the broth completely. And I puree the potatoes with a plastic crush (a metal press, unfortunately, makes a paste out of such potatoes). I knead either in milk in half with water, or in water with the addition of a piece of butter.
But you are right, I put it a little incorrectly, calling the puree starchless, some, albeit insignificant, part of the starch still remains - potatoes are potatoes.But the fact that it is very low-starch is for sure, because it has a crumbly consistency, it is absolutely impossible to collect it into a ball - it disintegrates like a microscopic wet sand. But delicious, you know. I like this kind of puree even more than usual. And most importantly, it does not in any way affect Timon's sugar level, but the truth is he does not abuse it, but only for pleasure (he really loves mashed potatoes) he sometimes relishes.
Anna1957
Got it, thanks. I thought - suddenly I missed something new)))
Elena Tim
Yes, of course, you will miss, aha! Who knows better than you?
Ilmirushka
Quote: Elena Tim
Ale, garage on the Yenisei! And for whom did I write midnight?
ale-ale, this is a garage - a base, answer! How do I know! If you wrote there half the night, do you think I need less time to read? Well, I don’t like fish with garlic, so I SUMMER ...
Elena Tim
Well, if you have a direct hypersensitivity to garlic, then just don't add it, business.
Ilmirushka
Quote: Elena Tim
just don't add it, business.
Vooot, CHO and it was required to hear!
VGorn
Elena Tim, Lenchik, can you cook in the oven on convection? Well, I don't have any travolki and others like them ...
Elena Tim
Vikusik, you can. We discussed it at the carpaccio. If it is possible to set the desired temperature, then most likely it should work.
True, I have never done it in the oven, so I cannot guarantee the result, zay.

Oh, well, what a wonderful avka you have! I do this every time - mi-mi-mi!
Lerele
Elena Tim, dear author of the recipe, why did I come here ???
We are already on our suitcases, but here it’s delicious .. they wanted to write, they give it, well, they give it, they tease and show such that drooling
Elena Tim
Aaaaaaa! Yes, I myself am salivating, especially since I know the taste.
Today in this marinade I will "leaven" the squid and I will repeat the chicken carpaccio, otherwise I’m not even full. And after a couple of days Timon promised to secure two huge coho salmon - I’m waiting for them straight, almost dancing - I liked it so much. This is just that rare case when the experiment hit the mark - I don't want to change anything in the recipe, I don't really recognize myself.
Elena Tim
VGorn, Vikusiiik, are you mulberry?
It may not work in the oven! Here read the mulberries: Spicy chicken carpaccio
lira3003
.
Elena Tim
Quote: lira3003
I will try, and in the oven!
Aaaaaa! And you go there too, Ritusik ?!
Quote: lira3003
I think to set the temperature probe to 57-58gr,
I mean, stick it in the chicken? If you achieve such a temperature inside the piece, the cha chicken will really be like boiled, not jerky. I get really juicy, and the structure is like dried, and not boiled at all.
Phew, I don't know anymore, what to do with you all ...
lira3003
damn, I run according to recipes ... and I wrote in the wrong place
I don’t want fish yet, but you can. But once
Quote: Elena Tim
will really be like boiled
then without a probe, just 50 and convection. It should work this way




Quote: Elena Tim
Phew, I don't know anymore, what to do with you all ...
and what for the question? Either share the fish-chicken or the recipe
Elena Tim
Quote: lira3003
and what for the question? Either share the fish-chicken or the recipe
She shared the recipe, chicken - a fig! I'm so bad at her, horror.




Ritus, please tell me later what you can do there! Suddenly someone else will need the oven option. But don't tell it here, but in the chicken. Otherwise we'll confuse all the recipes)))))
lira3003
Quote: Elena Tim
chicken - fuck!
I'm sorry for the chicken, let's fish




Quote: Elena Tim
Ritus, please tell me later what you can do there! Suddenly someone else will need the oven option.
I'm afraid someone will get ahead ... But if I have time, I will report
Elena Tim
Urrraaaa! There is no fish! There is nothing to share.
Vinokurova
Lenka, you don’t know where to catch thee .. I accidentally hit the fish, but it’s not there anyway ... I’ll go and look at the chicken ...
Elena Tim
Oh, Alyonka, my must, I have not seen messages from this topic.
Shcha, bother, I'll bother you for this squid ...You can die, how delicious! I vzhe Olka VB in the middle of the night teased on the vibe
Vinokurova
Quote: Elena Tim
hassle, I'll bother you for this squid
yeah yeah .. I'll run for some beer
Elena Tim
Here, help yourself! And finally everything, everything, fly in while there is, otherwise it somehow ends quickly.

So, choose who you like more:
These are the softest, most delicate, three-hour ones (instantly beloved by Timon and me ... and even gophers, if they were given):
Spicy coho salmon, dried a la sous vide

And these are squid tails that have been in the dryer for 3.5 hours:
Spicy coho salmon, dried a la sous vide

Well, these are rings that have dried for 4 hours:
Spicy coho salmon, dried a la sous vide

All this was "fermented" (14 hours, maybe less) in a marinade from the same recipe, designed for 1 kg of fish, only squid was 1.5 kg.
It turned out straight beer, salty and spicy. If you do not make it for beer, then you need to put in half the salt - that's absolutely for sure.
So, what else ... Oh, yes, it was dried at 55 degrees Celsius.
Vinokurova
Quote: Elena Tim
So, choose who you like more
I just ... I need to take a sample from all over !.
Elena Tim
Yes, kanesh, help yourself while the others are sleeping.
Ilmirushka
Quote: Elena Tim
while the rest are sleeping.
choyta are sleeping! I'm already over everything cymbals pictures with big jumps flashed!
Umka
Quote: Vinokurova
yeah yeah .. I'll run for some beer
Means pivasik ..... asshole .....
Champagne in the morning is drunk by aristocrats and money ......, and our Deffchenki are pure craft beer, not, but what, Wednesday is a little Friday !!!
And the squids, then Elena Timovna, are stacks of unconscious rats !!! You understand what I mean !!! 💝🌹🌹🌹🌹🌹🌹🌹💋💋💋
Elena Tim
Girls, dear, thank you !!!
I will be very pleased if this recipe will ever come in handy and like it.

The squids lay down, softened and became simply incomparable! Wow, I'm so glad that this experiment also gave an awesome result.
Only next time I'll take half as much salt (well, not all the time to whip beer))), and squid not one and a half, but two kilograms. ... Eat!
Vinokurova
Quote: Umka19
Means pivasik ..... asshole

and I get up early, I already had almost noon!

Umka
Quote: Vinokurova
yeah yeah .. I'll run for some beer

Alyonka, what kind of lunch ... the message at 8-24 was written, probably, I got to work, I saw photos of squid salivary And immediately thoughts about pivasik ripened, and mulberries are such an ambush ... ohhoffice / Wednesday morning / employees / bosses ...

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