Panfried Crispy Salmon with Salsa Verde | Bart’s Fish Tales

October 24, 2019 0 By William Morgan

Hi guys
Welcome to another Fresh Fish Tale and
today a dream is coming true
because I’m cooking on the Yukon River
in alaska the longest Salmon River in the
whole wide world
I’m going to pan fry salmon fillet, I’m
going to serve you some
beautiful lentils with it and a Salsa Verde
if you look behind me you can see there
Maxine and her cousin
fishing for Salmon. Look at this guys
beautiful Keta Salmon just caught and this
just started his or her journey at
the end of the Yukon River
and I can tell you the longer the river
the better the Salmon. It’s full of fat
It’s full of omega-3, beautiful taste, let’s
cook with it
So first we descale the fish
especially when you pan fry it
on the skin it’s not nice to have all
these pieces
into your meal. Okay, ready for filleting
Look at this colour, so beautiful
freshest salmon in the world
Because you want to serve the salmon hot from the pan
We first make the
lentils. We take a nice saucepan
going to cut some celery I use some
parsley not there leaves but the
Three leaves of sage. Cold water.
And we bring this to boil. At the same time
I’m going to
start my Salsa Verde. I’m going
to use
some capers going to cut them really fine
I’m here outdoor cooking but
if you’re at home you can use
a blender to make this green sauce
Your garlic clove. French mustard.
and now, of course
for the Salsa Verde we use green herbs
nice parsley
Coriander if you have basil, use basil
If you have mint, use mint
Tell maxine to start pulling in her nets
the State Department of fishing here in Alaska
They tell you exactly when you are allowed to fish and when not
They want to have enough fish and now fish coming through the river
So there is enough fish for next generations
So now we have the green herbs, we have capers, we have the garlic
We add the French mustard, we add some olive oil
2 tablespoons with a bit of red wine
We add some pepper and a pinch of salt
squeeze a bit of lemon
perfect now for the lentils, half an onion
again I chop some parsley so as soon as
the lentils have cooked like 20-25 minutes
We take them off, we drain them and we add the onion and parsley when the lentils are
still hot we add some olive oil
some red wine vinegar, some salt, some
pepper and some lemon
Delicious. So now we’re going to
pan fry
the salmon steaks, what you really
need to do is make sure the skin is
dry because then we make sure the skin will be very crispy
We season the fish and we had some
vegetable oil on the skin of the salmon
We put the salmon in the pan, skin side down. Wow look at this.
a piece of fresh Yukon salmon
and don’t move it in order to have a
crispy crispy skin. Press the the skin of
the fish
to cook the skin crispy, evenly.
Ah, we see here on the
meat here around there, it’s getting a bit
white so the other meat
is cooked so if this is cooked a bit more
than this I’m going to turn it around
So now it’s on thirty percent I
turn it around and let’s see
at the other side the skin is, oh wow
look at this. It’s crispy
we cook it for another maybe one minute
and there’s really no problem to have it a bit raw inside, it’s warm
It still has it’s colour, it’s still oily, because a dry piece of salmon is really not
And really here with this salmon you should taste this most perfect salmon of the world
Salsa verde. Hmmm. Hope you like it
It is good yeah? Really good.
Pan fried Yukon Keto Salmon
Salsa verde and lentils I’ve
got loads more, great fish dishes
From all around the world on my own
channel please click the link to take a
I’d love to see you there and don’t
forget to subscribe. We say goodbye
here from the Yukon River, Maxine
Me, we see you next time thank you for
watching this show
and see you soon again for a new Fish Tale
Hi guys
I’m Bart, welcome to Fish Tales
Cooking Channel
I’m living here
in Amsterdam but more often you will
see me traveling the world
to live and to cook together with the
most amazing fishing communities around
the globe. On my channel
its all of our lovely seafood
sustainable of course
I like that. I know many of you
find it difficult to cook fish but why I
will show you
cooking seafood is so easy and so much
fun to do
Delicious, besides I’m really
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