How To make New Zealand Salmon In Jelly
6 lb Fresh Salmon
6 tb Butter
3 Lemons
Salt Pepper Clean salmon and remove head, tail and fins. Cut the salmon into 1 lb steaks (not fillets). Place 1 salmon steak onto a sheet of foil, squeeze the juice of 1/2 a lemon, spread 1 tb of butter plus salt and pepper on the salmon. Wrap the salmon steak tightly in the foil (heavy duty) so as to make the best water tight seal as possible. Repeat for each steak. Boil the packages in water for 20 minutes. Remove and place in the freezer for an hour then refrigerate for 2 hours. When ready to serve, unwrap the salmon steaks carefully on a large platter and cover with warm Hollandaise Sauce. To accompany the salmon, this dish should be served with new baby potatoes which have been boiled with mint leaves, and fresh garden peas, plus a palatable white wine. This is a very basic but absolutely delicious recipe. Of course, the fun is catching the salmon and telling the story of how the large one snapped the rod like a pretzel and "got away"!
How To make New Zealand Salmon In Jelly's Videos
How To Remove a Fishing Hook Fast and Painless! ????
Cast Nets We Use →
This is the easiest way to remove a fishing hook using a piece of mono or braid.
Step 1: Create a loop around the TOP BEND of the hook using braid or mono.
Step 2: The person hooked can press down on the eye of the hook to allow the barb to back out the same way in went in.
Step 3: Give yourself some slack and pop it fast and strong. Pull up and away to allow for a minimal exit hole when the bard backs out.
TIP: Count to three, but pull one two so your patient doesn't expect it.
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SALMON FRY/RAW SALMON EATING/HOW TO CUT SALMON/HOW TO FILLET SALMON/HOW TO EAT SALMON/BEST SALMON
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Culinary Idols and Quirky Cooks | MasterChef New Zealand | MasterChef World
Watch aspiring cooks showcase their skills, culinary idols, and quirky creations in the MasterChef New Zealand auditions. From perfecting omelettes to battling for the coveted apron, it's a journey of flavours and passion.
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Embark on the MasterChef New Zealand adventure, a tribute to Kiwi culinary magnificence! In this revered kitchen, New Zealand's brightest talents shine, mentored by culinary masters: Ross Burden, Ray McVinnie, Simon Gault, Josh Emett, Al Brown and Mark Wallbank. Delve into heart-racing challenges, unforgettable dishes, and the vibrant flavours of Aotearoa.
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Sea Urchin Catch And Cook
The best Mint Sauce recipe ever!
Eat Otago is with Alison Lambert of Market Kitchen making the the best Mint Sauce Recipe ever. Why the best ever? easy, organic mint straight from Alisons own garden and only four ingredients. But in this case its not just what, its how....
Adults Only : Japanese LIVE EEL Killing and Cleaning Skills
Grilled unagi is a relatively expensive delicacy in Japan, prized not only for its flavor but also for its legendary stamina-giving properties. It's traditionally eaten during the hottest part of the summer (on the Day of the Ox on the lunar calendar) to provide strength and vitality for the rest of the year.
Well-prepared unagi combines a rich flavor (a bit like pate) with an appetizing texture - crisp on the outside but succulent and tender on the inside. The cooking process is what makes the eel crisp and tender: The eels are first grilled over hot charcoal, then steamed to remove excess fat, then seasoned with a sweetish sauce and grilled a second time. In the Kansai area (around Osaka) the steaming step is omitted and the eel is grilled longer, burning off the excess fat and producing an even crisper skin.
This video have been recorded by : さかなや 水嶋鮮魚店
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