<iframe width="750" height="385" src="https:\/\/www.youtube.com\/embed\/wyuQ6sM1w3w" frameborder="0" allowfullscreen><\/iframe>\r\n<br>Jacques P\u00e9pin shares another no-fuss appetizer idea for your next dinner party. To make this gravlax plate, cut 1 - 2 oz of salmon ...
Gravlax is really good I make it myself so etimes and its really easy to do.. grawlax means salt cured salmon in swedish/norwegian
So not to sound like a dodo, but is the salmon raw at first and it cures in the fridge with the salt and pepper?
Add a splash of green marine on the salmon
Tagliare a fette filetto di salmone,sale,pepe, ulozyc na talerzu
Coprire con un foglio trasparente,docisnac talerzykiem
Lasciare marinare 6 ore,
Tagliare la cipolla sa strisce, ulozyc na rybie,dodac szczypiorek, posiekanã basylię ,capperi, un'goccio d'olio extravergine,pietruszka , polozyc d spicchio di limes i gotove
I think that I learn something watching every "Jacques" video.
Thank you Chef Pepin, simple and yet on point.
He makes me love food more.
Tragic, raw onions, raw un cured salmon, oh dear. Call the doctor.
looks amazing as always. my only concern is when I use olive oil like these pros do, it overpowers my dish no matter what it is.. and I just taste a bunch of olive oil
I love you Jacques.
Not even close
‚One of the best things we do in the first world‘ xD
But not here, no onion for a better taste
Fresh fish does not need lemon or lime
So, you take salmon for graved lax? How witty! What do you think lax (in fact lachs) means?
Say it don’t spray it
Does anyone know if he’s using raw salmon or smoked salmon?
Wow simple easy thing to do ❤️💪👍✌️🙏 Greetings from the Northern Peruvian Amazon Jungle 🌴🌴🌴
I’ve watched so many of these … always pick up a useful tip. Cutting the lime in that way is a smart and simple way to do it. Wonderful!
So basically a deconstructed low card bagel with lox?
What white wine would you recommend !
I love the old man, but I'm far from certain that this technique will kill the parasites in salmon that are so ubiquitous these days.
Wow…. I will make it just like this.
I love Gravlax.
I can imagine the guests’ surprise to have spent time with the host over sherry and nibbles in the living room only to sit down at the dinner table with this gorgeous starter appearing out of thin air. C’est à côté de la sorcellerie!
was the salmon raw and brimmed on the plate
What kind of knife he uses?
Is he using smoked salmon or raw salmon? He should remind the viewers to only buy sushi/sashimi-grade salmon (which is quite expensive).
You should not eat 'regular' salmon raw. It was all kinds of germs, parasites, etc. I've seen small worms crawling out of a salmon filet.
Looks delicious so inviting thank you Jacques ♥️♥️
Would you serve this with crusty bread? Crackers? Other?
The lime tip: genius!
Can someone comment on what "fresh salmon" means? Is this sashimi grade? I want to understand what to ask for at the seafood counter.
Also, does curing it reduce any risk of infection?
I have watched so many of his shows in the last few weeks… And he mentions his wife frequently. I do hope his friends and Claudine, his daughter are helping him recover from her loss. They were obviously very happy together
Been watching & lovin' for decades. Time goes on. Nice hearing the "bon appetit" homage.
Thank you I will try this. Yum ❤
Chef, can smoked salmon be substituted? Lox?
I was really hoping he would cook that salmon.
So it’s raw or smoked ?
he is a great explainer not only how but also why
Fabulous! and i dont even like salmon that much, but will try this.
So sorry to hear about your wife passing sir. She and my mom died in the same month. My mother passed on December 28th 2020. May they both rest in peace♥️♥️♥️♥️
Looks delicious. Wish I could eat that plate right now
You made me a better baker & chef, Jacques!!😘🙋♀️💖