Classic Salmon Tartare (sample recipe from our cookbook)

Рет қаралды 33,061

2 ай бұрын

Learn to make a salmon tartare recipe the way it is done in French culinary schools
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Пікірлер: 88

@FrenchCookingAcademy 2 ай бұрын

That salmon tartare is Easy, tasty and require no cooking skills🙂

@MrAcuta73 2 ай бұрын

English sauce? I LOVE THAT!! No more people arguing about pronunciation! Even if you say it right, someone is gonna disagree. 😂

@Me-ei8yd 2 ай бұрын

Thank you! I live in BC Canada and salmon fish. I will definitely be making this recipe with my next catch!! Merci beaucoup! Vraiment facile et met en valeur les bon ingredients! ♥️🇨🇦♥️

@figenisk6983 2 ай бұрын

The best salmon tartare recipe I've seen! Very explanatory, thank you! And I'm going to buy the book 😊

@FrenchCookingAcademy 2 ай бұрын

thanks a lot 🙂👍

@RxCharwn8nz 2 ай бұрын

Outstanding step-by-step! And the mustard is outstanding, you’re right.

@ismann9148 2 ай бұрын

I have been working through the recipes and all of them have been great. I will be trying this one next. I just have one request: a chicken liver pate.

@brightonduder 2 ай бұрын

Been enjoying your recipes for years Wonderful Thanks!!

@robertbotta6536 Ай бұрын

Absolutely fantastic. Thank you

@McCulleyJr 2 ай бұрын

Fantastic recipe and easy to prepare, merci.

@Rosk03 2 ай бұрын

I think i'll be making a Tartare de Saumon this weekend.!

@morningflowerB 2 ай бұрын

I just ordered mine. Can't wait! 🥂

@keithmccracken5557 2 ай бұрын

So good!!!

@axiomist4488 2 ай бұрын

That final picture was delicious ! You, sir, are a master chef .

@FrenchCookingAcademy 2 ай бұрын

thanks for the positive feedback

@wojtekp5684 2 ай бұрын

Love your recipes Stefan. def going to try this.

@FrenchCookingAcademy 2 ай бұрын

🙂👍

@j.bradleyheck1589 2 ай бұрын

Oui, oui tres bon !

@timford6019 2 ай бұрын

Looks fabulous, can not wait to try preparing this!!

@FrenchCookingAcademy 2 ай бұрын

it is really easy

@debbiezullo7056 2 ай бұрын

Your recipe is absolutely delicious. I’ve learned that sushi grade fish is obviously is very fresh, 2nd should be frozen for 24 to 72 hours. I believe in America the FDA says 24 hours, yet when I’ve Googled it I get different answers. Absolutely beautiful video Stefan thank you for sharing.❤

@FrenchCookingAcademy 2 ай бұрын

🙂👍

@MrAcuta73 2 ай бұрын

Depends on the temperature. Really, if you buy sushi grade from a fish monger that should have been done already. I catch salmon here, I usually leave them at -10f (-23c) for a week or 2 for raw consumption. But if you aren't catching them yourself, just buy from a trusted fish monger and ask before you buy!

@debbiezullo7056 2 ай бұрын

@@MrAcuta73yes I agree. Thank you ❤

@mcantemel228 2 ай бұрын

Ça l’air délicieux Stephane merci ❤

@FrenchCookingAcademy 2 ай бұрын

🙂👍

@pankajkalaiya4240 2 ай бұрын

Just bought the book

@AxmihaMeuSaco 2 ай бұрын

Fantastic. Stephan, could you please do a video on presentation only? I'm so bad at it. Talking about why the presentation is so important, rules (if any) and so on. Please?

@flamingo2603 2 ай бұрын

Delicious 😋

@FrenchCookingAcademy 2 ай бұрын

👍

@fjordhellas4077 2 ай бұрын

Your emulsion is superb!

@cozinhadalu2301 2 ай бұрын

like 640 olá a sua receita tem um lindo aspecto parabéns excelente trabalho abraço Portugal 🇵🇹👏👏👏👏

@TheMrTomkennedy 2 ай бұрын

Thanks

@FrenchCookingAcademy 2 ай бұрын

wow thanks so much for the support 👍 much appreciated 🙂⭐️⭐️

@cayrab1 2 ай бұрын

Yum!

@FrenchCookingAcademy 2 ай бұрын

😋

@Kokkikoulussa 2 ай бұрын

If you want to "whiten" your Mayo further, add some cold Water into it, whilest whisking - Just some... Makes a Wonder in there... And with Sauce I go always otherway around - Adding Sauce into Tartar and so many other things also - Little by little to get wanted consistence...

@borremoonkey 2 ай бұрын

This looks delicious. I'm gonna have to try this soon. Can you post what knife that is and where to find it. Looks like a 180mm gyuto perhaps? I already have a 270mm white steel gyuto but sometimes I want a nice 180mm size instead of a petty knife.

@dimphinapereira1502 2 ай бұрын

Yummy

@coryray8436 2 ай бұрын

772k subs and only 5k views? What's going on here? This is a wonderful channel and this looks like a beautiful recipe.

@John2965100 2 ай бұрын

Oh my gosh. Stephane, you are making me go bankrupt. I'm heading to the store right now. 😄

@FrenchCookingAcademy 2 ай бұрын

we live only once 😋😋

@glynisansara 2 ай бұрын

Make it. If you go to a restaurant then you will be bankrupt😦

@pina7352 2 ай бұрын

Lol

@Imadov 2 ай бұрын

J’ai faim !

@zekelucente9702 2 ай бұрын

Chervil and tarragon sound good.

@harmvos9679 2 ай бұрын

Très jolie. Je pensais que vous allez préparer un cravelax, mais une tarte saumon. J'ai envie à la faire bientôt

@Rosk03 2 ай бұрын

Gravelax

@user-hz8uc9iu8c 2 ай бұрын

YUM!! 😂

@CantEscapeFlorida 2 ай бұрын

i love how every single mis en place bowl you have is different xD

@davidcarpenter8229 2 ай бұрын

Great recipe! Can you use other types of fish, too? Maybe smoked mackerel?

@FrenchCookingAcademy 2 ай бұрын

i would say a top quality tuna

@jonathanduplantis1403 2 ай бұрын

Merci beaucoup

@ForTheFLOL Ай бұрын

Ok, I like it Picasso.

@inovahightechltd 2 ай бұрын

👍🏻👍🏻👍🏻

@Tony-InLosAngeles 2 ай бұрын

🐟 😊

@-ripinpieces-8409 2 ай бұрын

Thanks for inspiration. To be honest, I prefer smoked salmon for this Tartare. It beats fresh salmon by far, at least in my opinion. I don't prepare my salmon Tartare as the classic beef Tartare. I just chop up shallots ultra fine, even finer than Brunoise, some small amount of pickle (Chili cornichons are amazing), also finer than Brunoise, fresh Parsley and Chive. Ground black pepper and a tiny squeeze of lime (not lemon). It's a fantastic starter for me. It tastes smokey but fresh and light at the same time. Kind of Ceviche, but more like 'fusion cuisine'. Goes great with some roasted garlic baguette slices and an Onsen Tamago on top, sprinkled with Chili-Strings. Best wishes and keep up your great videos!

@j.bradleyheck1589 2 ай бұрын

Then you are Not making a tartare !!!😂😅

@-ripinpieces-8409 2 ай бұрын

@@j.bradleyheck1589 Maybe, but I'm surely make something Way better.😽

@NakedNathan 2 ай бұрын

Yea man, sounds like a nice dish but this video is about tartare

@seferinorino6951 2 ай бұрын

@@j.bradleyheck1589probably makes carbonara with olives and coconut cream

@kingk2405 2 ай бұрын

You can mix both . The contrast between the raw and the smoked one is very interesting .

@jamesa7506 2 ай бұрын

How long does it take for the mustard and hotsauce to "cook" the salmon?

@FrenchCookingAcademy 2 ай бұрын

really fast like 15 minutes . but the salmon must be cut really small

@jamesa7506 2 ай бұрын

@@FrenchCookingAcademy Thanks my friend! 👍

@funcrazystuff 2 ай бұрын

how was the yolk separated so perfectly?

@FrenchCookingAcademy 2 ай бұрын

i am using really fresh eggs all the time

@shilohmjh7628 Ай бұрын

As Stephan says, fresh eggs make a difference, but also the colder the egg when separating, the better. Then, if need be, you can allow it to acclimate to room temperature.

@108doublestitches 2 ай бұрын

Does that mayonnaise preparation make the worms commonly found in salmon safe to eat?

@davidbcg286 2 ай бұрын

The freshness of the salmon makes it safe

@trudybongers3534 2 ай бұрын

❤❤😮😮❤❤😊😊❤❤

@stevenej9894 2 ай бұрын

I'm pretty sure he meant "let's deconstruct" rather than "let's decompose"....

@Scooter88 2 ай бұрын

I would love to see you make a chicken mousse boudin sausage accompanied with what you feels appropriate. I would also like to see you grill foir grois, and create an appropriate sauce and side dishes that goes together

@andrelemoine1815 2 ай бұрын

Beaucoup trop de mayo (sauce) pour moi. 😉

@steampunkvampyre 2 ай бұрын

Can I use frozen salmon defrosted?

@FrenchCookingAcademy 2 ай бұрын

if it was frozen fresh yes

@teridacktaljones4553 2 ай бұрын

🦝

@Scooter88 2 ай бұрын

You do amazing job and I love your channel but I would also like to see less chicken dishes. I think there are definitely enough chicken recipes out there. It can be difficult but I'm pretty sure Stefan is up to the challenge. Love you're work Stefan.

@davidhill1421 2 ай бұрын

Pork use to be the top meat in Taiwan. After the spread (and subsequent death of pork herds in East Asia), prices increased (2023 + 2024). Chicken became the No.1 choice for home cooks. I personally appreciate the variety of Chicken recipes you demonstrate.

@jedtattum9996 2 ай бұрын

english sauce lol. it's pronounced wooster...

@FantasyYeet 2 ай бұрын

I call it "Wor chester shire " hahaha

@FrenchCookingAcademy 2 ай бұрын

no idea how to pronounce it so …😄

@nociable 2 ай бұрын

By the way, you don’t pronounce the “l” in the word salmon…😅

@lexxlars5762 2 ай бұрын

You do if your French .

@terrancedactielle5460 2 ай бұрын

His English is fantastic, I imagine you must speak Frech perfectly to make this comment. 😄

@nociable 2 ай бұрын

@@terrancedactielle5460, you don’t need to speak French in order to know how to pronounce English; you need to speak English to know how to pronounce English. Good one though. 🥰🥰🥰