Sunday, September 22, 2013

Creative Cooking Crew September 13: Pickle It


This month the...


Is PICKLING IT.

Our challenge was choose an ingredient, pickle it, and showcase it in a course.  I decided to go with a sustainable fish, Pacific Northwest Sockeye Salmon.

Pickled Sockeye Salmon, Sea Scallop & Braeburn Apple Emulsion, Piment d'Espelette



Pickled Sockeye Salmon

  • Sockeye Salmon
  • Rice Vinegar
  • Caster Sugar
  • Black Peppercorns
  • Cumin Seed
  • Thyme 
  • Sage
  • Star Anise
  • Parsley Stems
  1. Combine 20 oz rice vinegar & 1/2 cup caster sugar in a pan.  Bring to the boil.  Remove from heat.
  2. In a glass bowl combine the peppercorns, cumin seed, thyme, sage, star anise, & parsley stems.
  3. Pour boiling vinegar mixture over the spices.
  4. Allow to cool COMPLETELY.
  5. Drop salmon into the pickling solution.
  6. Cover with plastic wrap.
  7. Fridge for 48 hours.
Sea Scallop & Breaburn Apple Emulsion
  • 1/4 lb Sea Scallops
  • 1 Braeburn Apple - cored, peeled & diced
  • 1/2 cup Parsley 
  • 1/2 cup Grapeseed Oil
  • Meyer Lemon Juice
  • Pink Sea Salt
  1. Combine in a food processor the sea scallops, apple, parsley.
  2. With the food processor motor running, pour the grapeseed oil in a slow steady stream.  This create the emulsion.
  3. Strain through a fine mesh strainer.  VERY IMPORTANT STEP.
  4. Season with Meyer lemon juice & pink sea salt to taste.
To plate:
  • Sprinkle Piment d'Espelete on the plate.
  • Plate the pickled Sockeye Salmon
  • Pipe the Sea Scallop & Braeburn Apple Emulsion
Suggest to your guests to eat this dish with the fingers.  Take the salmon and swipe across the plate to combine all elements in one bite.

That's it for now...Until we share a few words again...Peace!

21 comments:

  1. I am smiling...I have been pickling all summer garden vegetables. The idea of pickling wild sock eye salmon knocked my socks off- Rock on!

    Velva

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    1. Velva, it was well worth a try. Fantastic.

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  2. i'm so intrigued by the pickled salmon! did it taste like smoked salmon?

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    2. Shannon, it has a more delicate flavor than smoked salmon. Very much sweet & sour.

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  3. So simple yet stunning. really nice emulsion too.

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    1. Thank you. The emulsion completes the dish and adds more fresh seafood flavor.

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  4. As I said simply beautifl dish and very interesting emulsion. Congrats Laz!

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  5. I just love your food. Pickling is a fun process and it looks so gorgeous.

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  6. I wanted to ask the same question. Does it taste like smoked salmon. I like salmon pretty much any way, and this looks light and elegant.

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  7. Love your suggestion on how to eat it. And the color of the emulsion. All in all a fabulous pickled dish!
    LL

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  8. I know this about the pickling and your salmon looks beautifut but, wow, cannot believe you pureed scallops with apples. Your brain works in strange ways. :)

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  9. Wow! I've had smoked fish, but not sure I've ever tried pickled fish. This is really neat! Well done, Laz :)

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  10. Hey Laz, beautiful and creative dish, as always. I'm so glad others before me asked the question I wanted to know: What does it taste like? I sometimes have a hard time imagining certain flavors, so I appreciate the explanation. Seems like a healthy way to "cook" fish too! (kind of like ceviche, very clever!)

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  11. Yes. Sustainable. Yes. Salmon. Yes. Scallops. Yes. Simple. Yes. Sexy. Okay, 'nuff said. :)

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  12. You are so creative,Lazaro!Simple and beautiful dish!

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  13. Delicious recipe with gorgeous plating as always, Laz! Love that you used sustainable salmon :)

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  14. incredible dish! that scallop and apple emulsion blows my mind :)

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