Sous Vide Basics: SALMON and SAUCES

[Music] welcome back to Suvi basics my name is Goga and today we're gonna be taking a look at sous vide salmon one of the best and most popular fishes in the world cooking it sous-vide is absolutely perfection why because you can control that doneness exactly the way you want and that's something we're gonna be covering today so let's begin and these are the star of the show everybody I have five beautiful fillings now they were previously frozen they were not catch fresh from Alaska I really wish I was I took a trip to Alaska previously and let me tell you something Alaska is absolutely beautiful you've never been there you should with all that being said I have five beautiful pieces they came from my meat supplier Emilia shout out to you now the great thing about that is that you can have salmon year long they can ship it to your house you can freeze it especially at these times when we're going through these things as you guys know what I'm talking about it is the wonderful thing about having a delivery system that can just bring wonderful food like this to your house now with all that being said the first thing I do like to do is to season them and for that we're gonna season them with salt and pepper nothing else these are wonderful fish we don't want to really mask the flavor of these fish all we really want is to season them so that we can enhance the flavor and not take out the flavor you don't want to put any rub or anything like that just a little bit of salt and pepper it's definitely good enough I do like to season both sides now here's another tip that I'm gonna give you we're gonna be talking about that a little bit further in the video which is called albumin I did a whole video about it and what that is is you're gonna notice once you start cooking the fish what happens is you actually get a little bit of white particles on your fish and those are just proteins being being cooked and Cargill ated if I'm not mistaking they don't affect anything with the flavor but they do will affect the actual appearance but I did a whole video about it so that you guys can check it out and if you want to minimize it all you have to do is brine it with salt and sugar previously so that you don't get that much of young you still gonna get a little bit but not that much with all that being said I have already seasoned them check this out everybody not too much don't overdo it this amount right here it's absolutely perfect for your fish now the only thing you have to do is to put them in the bag and for that just be gentle a lot of people sometimes use some type of oil inside of the bag you can do that if the fish is very very dry and not very oily but we all know that salmon is extremely oily that's one of the good things about it it tastes amazing and it's healthy for you so I chose not to add any type of oil into the bag but with all that being said or there's enough to do is vacuum seal them and get them ready for the water bath and there we have it everybody completely vacuum sealed now I am gonna give you a tip when your vacuum silly fish just like when you're doing with hamburger you don't want to put your vacuum too strong because if you do you're basically just gonna squish the fish and you won't even look like a fish so I hope you can see it through the camera I did not put an extremely strong vacuum what I did do I set my vacuum chamber to a little bit less powerful so that it wouldn't squeeze my fish and as you can see I still remain with the exact same size and also shape as you went into the bag keep that in mind now it's time to cut them now I'm gonna be cooking three of them at three different temperatures so that you can find out which way is the best way for you to cook it sous-vide some people like it more like almost raw right if I'm gonna eat it raw I rather eat it like a sushi okay so I have all three circulator set at different temperatures for each one of them I have to turn them off because of the mic but this one is at a hundred and thirteen degrees Fahrenheit this one is at 1:22 and then this one here is at a hundred and thirty one a hundred and thirty one is my preferred doneness by the way so what I'm going to do is I'm going to also be showing you guys how to make two different sauces that I really enjoy with salmon so I'm gonna put three of them in here okay I'm gonna put one on this one here and I'm gonna put the very last one here and I'm gonna show you guys what it looks like when you have them at different doneness so that you can choose that at home whichever one is best for you they're gonna be sitting here for a total of one hour in order to cook them all the way through each one of these are actually 1 inches thick at its thickest part so that's the reason why I choose what to have it for 1 hour with all that being said one hour will not completely pasteurize the fish if you really want it to pasteurize it a hundred percent then you would have it to cook it at 131 degrees Fahrenheit for a total of four and a half hours now if you do that you will be kind of mushy I've tried it and I didn't enjoy that very much I will put a whole table of pasteurization if you really want to pasteurize your food in case anybody has some type of immune system that needs to be pasteurized but hey I even like it raw right so for me I am NOT going to pasteurize it because I don't enjoy it all right everybody one hour has been up so I'm gonna go ahead and turn off all my circulators and let's take them out as you can see the amount of our boomin over here everybody it's crazy check it out there is a whole scientific reason about it and if you have not seen my video which I did about albumen and how you can reduce it you should check it out like I mentioned before careful because as you know fish is very fragile and the last thing we want is to break them apart having cooked to perfection and as I mention that our viewing is absolutely insane these are 131 now what I want to do is show you the actual texture of each one of them so that you can see which one you might prefer so this is the one that I cook at 113 degrees Fahrenheit for a total of one hour as you can see the texture is extremely soft the color is very nice and it smells wonderful if you like your fish super soft like if you are eating kind of like a jello texture then this might be the one for you it's also super juicy and this is the one that I cooked for 122 degrees Fahrenheit for one hour right away I can tell it's way firmer if you ask me what the texture feels like it's almost a double the strength of the first one the first one was extremely soft like jello but this one is basically jello times two and to me at least for salmon that's what it should feels like in not like jello and this is the one at a hundred and thirty one degrees Fahrenheit for one hour it is much firmer I would say it's the traditional way that most people have it and when you asked for cooked salmon however the juices remains inside so it's way juicier than if you would cook in the traditional method okay now that we have them fully cooked I am going to put a nice beautiful sear on them because we all know that if you get a nice Maillard reaction it's always better I'm using a little bit of avocado oil everybody I think that's the best oil to sear also grapeseed oil or any type of high smoke point oil is good now here's the thing you gotta put enough oil to coat the pan nicely it might look like I'm doing way too much but trust me the last thing you want is your fish to stick to the pan that would not be nice so make sure you coat the whole pan nice I'm gonna set my burner all the way hi gonna wait for that oil to come up to temp so my fish doesn't stick the worst thing you can do is your fish stick to the pan everybody so now put your fish carefully there and if you don't hear a sizzle your oil was not hot enough so check it out there you have it that's it make sure it's nice and firm careful there might be some splatter if you have anything to cover it go for it this is something nice that you could use to cover it so that you don't get any splattering so keep in mind that sometimes you do splatter so we're just gonna basically sear it one minute per side nothing more than that if you go like this and it's not coming out it's because it's not ready that's how you know if it's time to flip slowly work the edges see I had absolutely just released it by itself so if he releases by itself that's when you know it's time to flip carefully very carefully work you're off and flip it away from you check out that brownie that's what we're looking for everybody that's that amazing taste that we all like that's gonna be smoky make sure you open up those windows alright there we have it beautifully seared perfect to perfection an amazing salmon now that we have a beautiful sear another thing you can do is to smoke at everybody and for that I use my smoke gun I've shown this quite a few times on the videos before it's pretty straightforward just you have a hose and they give you some hickory chips or any other type of wood that you like to use you just put a good pinch in there then you can use some type of dome or even like a plate to put it on top you grab the and put it in like so and then you just basically nice and slow put the fire in there and when you do it your smoke starts coming out now what you want to do is you want to leave it there for at least five minutes or until the smoke completely dies down it is up to your house smokey you want it I would say for me myself I would just leave about four to five minutes it's good to go okay after exactly five minutes it's ready you just remove it now we're ready for our wonderful sauce we're gonna start off first with a cold sauce and then a hot sauce right after this coat sauce doesn't get any easier than that everybody I just basically add a little bit of yogurt when I say it a little bit that's probably like half a cup then in there I mix your obviously will do this in a bowl but to make it easy for you guys to see and some chives okay a little bit of deal okay also garlic powder granulated garlic or garlic powder this is mustard seeds you can also use Dijon a little bit of cucumber diced and I took out the seeds then I'm gonna zest a lemon we all know lemon zest is amazing make sure you do it you know thoroughly because a lot of times when people zest the lemon you can't even taste the zest because they don't put enough they're either afraid you're gonna slice this lemon not too much don't wear it too much because you'll be too acidic and add that lemon juice in there mm-hmm that's pretty much the sauce now all you gotta do is mix it well I wish it wasn't above it won't make things easier but I want you guys to see I wish you could smell it oh Lord check it out everybody this is what I'm talking about that is amazing oh yes now it's my favorite time it's time to try it that is my take on salmon with a cold sauce I'm gonna make a hot sauce for you guys right now but at least let me take one bite of this thing yeah just one bite everybody I can already tell you it's so flaky the sauce cheers everybody it's too good hot sauce time let's do it okay for our hot sauce I'm gonna put my pan in medium-high heat around there and I'm gonna squeeze I mean the whole thing yeah don't waste your lemon all of it to let your sauce reduce I mean now your sauce your juices we want to let it reduce to almost kind of like a syrup almost nothing left there you go now I'm going to lower my heat to medium it's kind of like a syrup I hope it's coming through the camera adding heavy cream remember the exact amount of ingredients always in the description down below for you we basically just want to reduce the heavy cream and also the lemon its coating my spatula nicely once it's nice and thick like that you want to add your cold butter a good amount of cold butter yeah and whisk it together now you want to lower your heat though make sure you lower the heat there you go and whisk that butter in so that you can emulsify everything into the sauce oh how nice this sauce comes together check that out everybody you can even turn the heat at this point because the residual heat inside of the pan is enough oh Lord check that out even if you're not using this for your salmon or anything this will be amazing all right to finish it up the sauce throw in a little bit of parsley mix it well now to finish it up the sauce you just want to taste it make sure it tastes good mmm yes add a little bit of black black pepper you can also add white pepper if you have it available a little bit of salt to finish it up mix it well and your sauce is done check that out everybody Wow the consistency is fantastic the taste is wonderful the previous sauce is nice and refreshing and obviously fantastic as you guys saw it but this one here it's hot let me just taste it before I actually say anything yeah cheers everybody hmm very lemony buttery I mean you already know the ingredients that goes with it it's the complete opposite from the other sauce I'm telling you right now this one is so good mmm that concludes the basics for today everybody I hope you enjoyed this video if you do enjoyed this video make sure you give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you're interested in anything I use everything is always in the description down below let me know what you would like me to cook next for Suvi basics with googa and I'll make sure to make it happen stay safe make both sauces find out which one you like best because they're both winners thank you so much for watching and we'll see you guys on the next one take care buddy bye bye

Channel: Sous Vide Everything

Views: 569,490

Rating: 4.9283352 out of 5

Keywords: sous vide, salmon, how to cook salmon, salmon basics, fish, sous vide salmon, sous vide fish, fish sauce, fried fish, fry fish, deep fried fish

Id: -XABbcDLitw

Length: 16min 8sec (968 seconds)

Published: Tue Mar 24 2020