I get emails from SousVide Supreme about an israeli chef who said his gefilte fish was better than his grandmothers. Well I am always up for a challenge, so I checked out his recipe, and although in theory his was gefilte fish it wasnt the gefilte fish I had growing up.
My mothers was white fish and pike ground up with carrots celery and onions, not fillets as was inthe recipe from sous vide supreme. So I set out to test making gefilte fish sous vide. For the passover seder at my in-laws, we presented two kinds, one baked in the oven (my MIL) and mine cooked sous vide. Both were made using the exact same recipe though so taste was the same.
My recipe for (real) gefilte fish sous vide is
White fish and Pike mixture (can be bought at any fish store)
onion
Carrot
salt and pepper
sugar
matzo meal
eggs
blend all together and cook in your sous vide machine at 140 for approx 1.5 hours. Let it cool over night in the fridge before using.
Saturday, 21 April 2012
Friday, 13 April 2012
mesquite smoked salmon sous vide
Please forgive me for the long time in between posts, as I have been preparign for passover at work, and not had much time at home. That being said I did experiment with Gefilte Fish as well as this recipe that I will give you. Now the Gefilte fish one is coming up.
This blog I will dedicate to fish.
I recently cooked cop, seabass, and trout sous vide, but I was finding it difficult to get used to the texture of fish cooked sous vide, its almost velvity, which I think is absolutely amazing, but it takes a bit getting used to.
I figured I would try it again but with a tist, combining my two favourite methods fo cooking. Sous Vide and Smoking. Thanks to my cousin I now have my own smoker. So for dinner I made MEsquite smoked salmon sous vide.
Dish:
mesquite smoked salmon sous vide with purple baby potatoes, grilled aspargus, zucchini & carrot slaw and bernaise sauce
I seasoned the salmon with salt pepper garlic and cayenne pepper, placed it in a bag, vacuum sealed it and placed in 140 degree water for 15 minutes. I took it out placed it on a tray in my smoker at 300 degrees and for 20 minutes.
I chose this way of cooking because the sous vide cooked the fish just perfectly through adn through soft and tender, then the smoke infused more flavour and slightly crusted the outside giving the fish a more mainstreamed texture.
For the rest of the dish :
potatoes: I roasted purple potatoes lightly seasoning them with sal, pepper and olive oil
Asparagus: Oil s&p balsamic vinegar
Slaw: Julienne zucchini and carrot, chop scallian, lemon juice, s&p, vinegar, olive oil
Pictures to come
This blog I will dedicate to fish.
I recently cooked cop, seabass, and trout sous vide, but I was finding it difficult to get used to the texture of fish cooked sous vide, its almost velvity, which I think is absolutely amazing, but it takes a bit getting used to.
I figured I would try it again but with a tist, combining my two favourite methods fo cooking. Sous Vide and Smoking. Thanks to my cousin I now have my own smoker. So for dinner I made MEsquite smoked salmon sous vide.
Dish:
mesquite smoked salmon sous vide with purple baby potatoes, grilled aspargus, zucchini & carrot slaw and bernaise sauce
I seasoned the salmon with salt pepper garlic and cayenne pepper, placed it in a bag, vacuum sealed it and placed in 140 degree water for 15 minutes. I took it out placed it on a tray in my smoker at 300 degrees and for 20 minutes.
I chose this way of cooking because the sous vide cooked the fish just perfectly through adn through soft and tender, then the smoke infused more flavour and slightly crusted the outside giving the fish a more mainstreamed texture.
For the rest of the dish :
potatoes: I roasted purple potatoes lightly seasoning them with sal, pepper and olive oil
Asparagus: Oil s&p balsamic vinegar
Slaw: Julienne zucchini and carrot, chop scallian, lemon juice, s&p, vinegar, olive oil
Pictures to come
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