Good meal tonight: salmon filet with skin attached.

I used Gordon Ramsey's technique of slicing the skin + a little flesh
below and seasoning it between slices. I did not follow the recipe
verbatim, just the method. He demonstrated seasoning the fish with
salt and pepper and suggested using other herbs, like thyme. I decided
that I would use fennel fronds. I placed the salmon into a hot pan
and didn't disturb it until it was ready to turn, as he cautioned.

Oh, man was it every delicious - the skin was SO crispy! I do NOT
normally like fish skin, but this was great. We ate everything and
I'm going to cook salmon like this again.

Note: the technique is to cut the skin + a little flesh in narrow
slices, seasoning in between. My knife was sharp, but apparently not
"Ophelia" style sharp and it seemed like the fish wasn't scaled
properly because I took a lot of them off trying to score the skin.

--
A kitchen without a cook is just a room

"sf" > wrote in message
...
>
> Good meal tonight: salmon filet with skin attached.
>
> I used Gordon Ramsey's technique of slicing the skin + a little flesh
> below and seasoning it between slices. I did not follow the recipe
> verbatim, just the method. He demonstrated seasoning the fish with
> salt and pepper and suggested using other herbs, like thyme. I decided
> that I would use fennel fronds. I placed the salmon into a hot pan
> and didn't disturb it until it was ready to turn, as he cautioned.
>
> Oh, man was it every delicious - the skin was SO crispy! I do NOT
> normally like fish skin, but this was great. We ate everything and
> I'm going to cook salmon like this again.
>
> Note: the technique is to cut the skin + a little flesh in narrow
> slices, seasoning in between. My knife was sharp, but apparently not
> "Ophelia" style sharp and it seemed like the fish wasn't scaled
> properly because I took a lot of them off trying to score the skin.
>
I made a bean burrito with whole pinto beans (canned because I have no room
in the fridge for a pot of beans) and a large amount of fresh pico de gallo.
Yum!

On 12/22/2014 11:26 PM, sf wrote:
>
> Good meal tonight: salmon filet with skin attached.
>
> I used Gordon Ramsey's technique of slicing the skin + a little flesh
> below and seasoning it between slices. I did not follow the recipe
> verbatim, just the method. He demonstrated seasoning the fish with
> salt and pepper and suggested using other herbs, like thyme. I decided
> that I would use fennel fronds. I placed the salmon into a hot pan
> and didn't disturb it until it was ready to turn, as he cautioned.
>
> Oh, man was it every delicious - the skin was SO crispy! I do NOT
> normally like fish skin, but this was great. We ate everything and
> I'm going to cook salmon like this again.
>
> Note: the technique is to cut the skin + a little flesh in narrow
> slices, seasoning in between. My knife was sharp, but apparently not
> "Ophelia" style sharp and it seemed like the fish wasn't scaled
> properly because I took a lot of them off trying to score the skin.
>
I'm glad it was a success! Ramsay's method sure did look like it would
work well.

Jill

On Tue, 23 Dec 2014 09:43:28 -0500, jmcquown >
wrote:

> Ramsay's method sure did look like it would work well.

It certainly did! The fish stayed flat and best of all, the skin was
GREAT. Fish skin is wonderful when it's crispy and you get all that
crispiness without using breadcrumbs or cornmeal. I'm a convert and
will buy skin on when I see it from now on.

Just an FYI, I was concerned that scoring the flesh would mean uneven
cooking but that wasn't the case. I also didn't worry about it
changing color all the way through. It was thoroughly cooked, but not
over cooked. Even the thinner ends were not dry. I didn't time it,
but I think the fish took at least 20 minutes to cook.

--
A kitchen without a cook is just a room

On 12/23/2014 11:27 AM, sf wrote:
> On Tue, 23 Dec 2014 09:43:28 -0500, jmcquown >
> wrote:
>
>> Ramsay's method sure did look like it would work well.
>
> It certainly did! The fish stayed flat and best of all, the skin was
> GREAT. Fish skin is wonderful when it's crispy and you get all that
> crispiness without using breadcrumbs or cornmeal. I'm a convert and
> will buy skin on when I see it from now on.
>
I envy you your salmon! It's so darned expensive here the only time I
*think* about buying it is when they have a sale on what Publix calls
"select cuts". It's just odd pieces of salmon, no skin. (I always wind
up buying some other fish.)

> Just an FYI, I was concerned that scoring the flesh would mean uneven
> cooking but that wasn't the case. I also didn't worry about it
> changing color all the way through. It was thoroughly cooked, but not
> over cooked. Even the thinner ends were not dry. I didn't time it,
> but I think the fish took at least 20 minutes to cook.
>
I'm glad it turned out well for you!

Jill

On Thu, 25 Dec 2014 09:52:59 -0500, jmcquown >
wrote:

> On 12/23/2014 11:27 AM, sf wrote:
> > On Tue, 23 Dec 2014 09:43:28 -0500, jmcquown >
> > wrote:
> >
> >> Ramsay's method sure did look like it would work well.
> >
> > It certainly did! The fish stayed flat and best of all, the skin was
> > GREAT. Fish skin is wonderful when it's crispy and you get all that
> > crispiness without using breadcrumbs or cornmeal. I'm a convert and
> > will buy skin on when I see it from now on.
> >
> I envy you your salmon! It's so darned expensive here the only time I
> *think* about buying it is when they have a sale on what Publix calls
> "select cuts". It's just odd pieces of salmon, no skin. (I always wind
> up buying some other fish.)

Believe-you-me, I don't call $9 lb cheap but I'm glad I sprang for it.


--
A kitchen without a cook is just a room.