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Thirtythirst4sissies
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!grillers
I pretty much used this recipe but:
I grilled the salmon on the gas grill (7min each side, bit too much, but my guests weren't big on it being undercooked).
I used fish stock.
I used coconut cream but not sure if that's actually different from milk.
cornstarch over arrowroot/tapioca.
Used "plant butter" (isn't that just margarine?) instead of olive oil.
Asparagus was just in the oven for 12min and potatoes for like 30/45min, simple "infused" olive oil and S&P.
https://livehealthywithlexi.com/creamy-tuscan-salmon-dairy-free-paleo/
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I just saw a tiktok where a chef says he only ever cooks fish on one side. He lays the filet down in a greased pan, sears it, melts a SHITTON of butter and then kind of sautees the pan so the butter keeps washing over the fish. It's plated seared side up and looked really good
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do you have the link? I tried this "method" (?) of getting it really dry then throwing it on high heat and it turned out nicely.
I think I have a hard time with not burning butter at high heat
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I think he used medium temp, the pan was off the flame for a lot of it
I cant find the actual video again
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You can also lift the pan off the flame, you do like 20% on the flame and 80% off and keep moving it back and forth
It seemed like an incredible effort but also really tasty
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Sounds like Julia Child's Chicken -
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It's just butter basting like you would a steak I think.
https://www.tastingtable.com/1551301/tender-flavorful-butter-baste-fish/
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butter won't burn off as quickly if you use a lot of it lol. just lower temps or take it off the heat. personally high temps are kinda wasteful and smokey outside a professional kitchen, medium high works just fine
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I think I just need to continue cooking to really get a feel for temperatures. I seem to either burn butter or it takes 30 minutes to cook something thoroughly.
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LICK THE PAN
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You should try that with a thinner fillet, it's very nice and gives it a deepfrying-like golden crust.
If you have some aromatic herbs to throw into the butter like a twig of rosemary, that's even better
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!masterchef take notes
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Is creme different
from milk? yes.
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It is fattier like it sounds like? That's why I got it, most recipes called for actual cream.
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