Kombu (kelp) is full of glutamic acid which provides Umami -- the rich savory "6th taste". Chefs are curing fish with it and serving it raw, but we're not convinced of the quality of our store-bought Norwegian salmon so we're going to cook ours gently. We don't want to overpower the flavor from the Kombu, so we'll cook it sous vide with minimal seasoning rather than sauteing or broiling.
If the Salmon has skin, remove it so the Kombu can penetrate.
Soak the Kombu until pliant, and wipe down with a slice of Lemon.
Lightly salt the Salmon and let rest while the Kombu hydrates.
Wrap the Salmon in the Kombu and put in a vacuum bag and seal.
Let cure 1-24 hours.
Cook in a water bath at 50C/122F to 52C/125F for 30 minutes.
I don't have a record of how this turned out, but am posting it anyway in hopes that -- now that I can search for it -- I'll make it again and report back.
No comments:
Post a Comment