Sal’Chetta with vierge sauce.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership Verlasso Salmon with FOH.
Sal’Chetta
INGREDIENTS
- 1 ea. Salmon side
- Transglutaminase aka meat glue
- Herbs de provence mixed with salt
METHOD
- Remove skin, portion salmon filets for other dishes.
- Dust skin with Meat Glue aka Transgulamina.
- Place one filet down on edge of skin and dust with meat glue as well.
- Season fish herbs de provence at this time.
- Roll and then roll in plastic wrap and vacuum seal. Sous vide for 30-45 minutes at 113-120 degrees. Remove. Pat dry and fry til skin is crispy.
Sauce Vierge
INGREDIENTS
- 1 cup. Good olive oil
- Capers (a pinch)
- ¼ cup Parsley
- Chile flake (a pinch)
- ¼ cup Lemon juice
METHOD
- Chop parsley and mix all ingredient together in bowl. Let sit and meld flavors. Serve over top cliced “Sal’Chetta”
