Brad Makes Gravlax (Cured Salmon) | It's Alive | Bon Appétit

any of the end the end of the beginning good cool hey guys saying he's

alive

let's prepare one of my favorite dishes it's a wow I guess it's not a dish one of my favorite foods hey guys today and he's

alive

hey guys saying he's alive when we do Gravlax or smoked

salmon

, is a good

cured

salmon

. They were going to slice it really thin, but they put it on a little bagel or some bialy, whatever you like what we're going to do and I got a really good Atlantic salmon. Sorry, that's not like that at all, it's not from the Atlantic Ocean in any way, what I meant was that I have a really good Alaskan salmon, the quick preparation takes about three or four days, it's very easy to make, let's get started eh, I'll do it.

The fish you feel good about before, do you feel good about that? Yes, well, it all starts with the fish, just like the others in major. There are only a few ingredients, so you really want to get the best fish possible. The best fish possible. Yeah, well, yeah, yeah, you look at this carefully, you know, could you do this? What if R? you can go you live in Oregon okay and you went fishing or something and you call it or you live in Alaska where this beauty came from and catch it fresh and you want to make locks real quick.

I recommend a blast freezer. You know you can get information online for similar periods of time, but some fish, you know, it's a reality, they could have worms and parasites. on it and freeze it, this is why they do it in the sushi world, it kills that stuff, so why aren't we going to cook this and cure it. I like to use a previously frozen fish, so yeah, the fat is like when it gets like that. a nice one like king salmon or like a farmed salmon, you know, the king of the farm, usually among the beautiful orange meat there are like those little white lines that are like connective, fatty tissue that is delicious when you eat it.

You cook, it's a buttery grill and it's fantastic. I love that for this preparation of curing it I don't like the high fat content, well what we're trying to do to cure it and what I love about LOX is that you're preserving the pulp and the fat. It doesn't really translate to very desirable to me, so I'm like a sho ho or Soho or coho. Sorry, sockeye salmon or coho, so a sockeye salmon or coho would be perfect. Let's start with our spice grinder, okay, bay leaves. I'd like to rip off that little rough stem rib that's there and just take out the oh my gosh, oh I smell so good, I love dailies, I don't know if I've said that before, probably probably 35 times peppercorns, what do we have?

Brad? peppercorns we're going to make 2 teaspoons boom I'm going to make two and I'm going to make I'm going to make 2 and 3/4 so I don't mind turning it into a pretty decent powder we'll see how it goes yeah that works that works for me . I'm going to add the turmeric rate. turmeric turmeric turmeric hey just how do you say how do you say this turmeric? Yeah, I guess you should, uh, big time. Oh, bless your heart, two teaspoons of turmeric turmeric turmeric turmeric turmeric roaster mind, so next we will do a quarter cup of salt a quarter cup of salt wait, we have a small bowl, okay, turmeric, oh yeah , I mean, this is a recent development for me.

I knew the arm was there. I never actually say things wrong, we know this about me and we're going to do one eighth per cup of sugar, so it's only half a quarter cup. Great, I'm going to go have some more Ospa beer. Okay, stay. here look look at that beer back yeah I have to go so I couldn't find them Ross so I found that Korean substitute so that's our spice mix our healing agent is salt and sugar everything else is just a nice aromatic, I don't know. I know if I said everything Hansie before, but you want a piece with the skin on, okay, it helps keep everything nice together, then we just cover it all with salt and sugar, we'll wrap it in plastic and then you get this in the refrigerator like out Tuesday it will be ready on Friday cover it everywhere you want to cover all the phases down to the last detail, I'll even turn it over you know, I mean, nothing is actually penetrating through the skin, but I have for peace of mind I like to cover it a little - it's okay and it will help tint the skin a little I don't know it just

makes

me feel better good, now we are plastic okay, no big deal, let it go soon, yes chat with the boss at 3:30 that's right, have a little break and get yourself something yoo-hoo, it's okay, they still made you some.

Claire will make it now, we've got our cute little plastic wrap, okay, so look, get yourself a cake tester. a needle, something thin, pointed, okay, and what we're going to do is make some holes. boomer is no good for plastic if you can go through the skin, even better, okay, do that just on the skin side, which I like to do. get something like this little perforated unit, okay, it doesn't have to be like that. I just don't like things to sit in liquid. You can do this in a baking dish, put some paper towels or a small rack or something. you can get it on top, we have our holes on the bottom, okay, the skin side that goes down and then you want people to take like two cans of tomato, you run away, you want to press it a little bit and weigh it and what I do What I'm going to do is fill that with something.

I have these really cool ball bearings. Anything that gives it weight, you could put rocks in there. I care about something that will just press it and the way it will let the liquid drip to the bottom. meanwhile bring it all in keeping it there, no oxygen and it will be

gravlax

, it will be great, let me get my bearings back, but yeah, people don't steal these hot products, don't worry, will a cop do it? You are a cooperative, I have many questions today, Hansie. I'm the one wearing a cable, but you're making me nervous. We use them for pi weights, but they are great for box wigs.

I'm a show up and walk taxi driver. awesome, okay honey, see you, I have to go talk to Bob, see you on Friday, oh no, where's the ice shovel? Come on, I don't know what kind of germ companies you know, are we living in bubbles? Oh, new desk for Gabriella. uh Tim, she's really moving up, snake, some lemon juice, okay, gotta continue the weekend strong, ah, okay, where we left off, you're making

gravlax

, oh yeah, I got a lot of oysters for our lovely friends at Island Creek, skadoodle, thanks again. door one of these days you're going to bust your ass, okay, there's our fish, a little bit of liquid that's run off, we've got colored turmeric, turmeric, so we're going to rinse it off and then I want to add a little bit of pink pepper and a little salt the outside again and then the real masters are the slicers, the people who cut this like they over attacked me, they attacked me smoked fish in Greenpoint and they cut it so perfectly it's truly an art form, you know, I want to get a nice long blade, very sharp, nice clean posts you know you don't want a clean pull to happen so I like it a little thin you know okay nice texture and then also if you wanted to cold smoke now it's where you would let it rest. in the refrigerator for a few hours, maybe overnight, and that's where it forms that nice film on the outside and then you know you would smoke it at a low temperature like 100 degrees 80 degrees seven, as cold as possible. you just want the smoke to stick to the outside and not necessarily cook it, we're just going to do a little bit.

I have these really nice little breakfast rounds or Zuri. I think that's what Audrey said Audrey, how would you say that? Oh Im sorry. Sorry anyway, I love this stuff. I eat them for breakfast all the time. It has good grains. It has some fruit. They roast well. You better not get me wrong. I love a bagel. I love a good bialy, but. This is a little different and looks very good, very clean. I do the same thing as you, like a bagel with a little cream cheese or a little caper with red onion, so I'm going to toast a couple of these and we'll put a little bit of cream cheese on top and make some salmon.

I'll put some pink peppercorns right behind you so we know that, oh yeah, pancakes, okay, great, perfect timing, Hunziker, mr. Hunziker, please come down to the principal's office immediately. Alright. I thought they made a nice little pink and black peppercorn. Nick is close to that color, honey, and she's the one making a nice pepper coating here. Nice little cream cheese, oh dear, okay, hold on, let me follow you. the instructions there is the correct way to open them and that's how you should open them right the animals that just cut it are not right man instructions on the package that normally I still depend on a lot sometimes I step open it doesn't matter yes, I eat cereal nice yes, you know, cut that little bit of glue, let it go okay, none of that, okay, I'll take a groundhog, I got it, damn groundhogs, okay, capers, right, I've got capers, I'm going to cut them off just a little, that's the Move over next, we'll make the fish, okay, uh, don't they make a little bit of red onion to give it a little cut, okay, half for you, half for me, buddy, okay, look, we can put it on a small plate, just a little bit, a little bit. of olive oil just a pretty little dress, yeah, I didn't do any of this big shout, Andy, what did I contribute to your problems? one every five years this no, this looks like my cutting board no, that's my cutting board what is this Andy why is it here who put this here Andy was this you know this doesn't work I want a divorce oh just yeah , yes, cut looks good, needs more salt, a little lemon fits, yes, take a little bite, tell us how it is.

Andy is tough too, we needed a W Hansie after that ginger beer, women, BAE, the stupidest thing, Chris, you want a little button to nibble on. liquids just lemon juice no, it's fresh but fresh fresh fresh fresh Andy let me try it - lovely Chris Turnbull work of pink and black magic you have a snack right gravlax easy the bulb ready in three days here easy to make delicious use it I say five days to You Gaby yes, you know I can make another one, you eat it. Thank you, thank you Gabi, easy to let you know, easy, you know it's a home run, sheep, oh yeah, you know what I showed up with Brad, bring something, yeah, okay.

I'll bring fries and onion dip, no, boom, gravlax, baby, I made it myself, it's great. Oh wild Alaskan salmon, no problem, where did you learn it's a really cool guy named Brad Leone on YouTube? Check it out. Bone Appetit, baby. That's all. I feel very good about that. Alright. It's a wrapper. checking beers but yeah friday honey oh look at that guy okay cool down cold salt sugar turmeric applying yourself here