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Important Cooking Skills With Gordon Ramsay
Statistiques d apprentissage
Niveau CECRL
Difficulté
Sous-titres (263 segments)
if anything salmon make sure the scales
are removed super sharp knife let the
knife do the work
first off knife look at the gills lift
up the gills slice fill the bone half
way through and come down through out
turn the salmon around tilt it once you
tilt it okay he'll help knife to cut
through the salmon use your hand use the
tip of the knife hear that noise that's
the ribcage come down all the way
through clean the knife every time lift
up salmon slice through keep the knife
nice and flat but it's not flat
you know cut a huge hole in that salmon
now check what you're doing place the
salmon back down let the knife come down
flip through clean knife every time
it'll sharpen hold the head nice and
firm knife down in and through you're
very careful here not to go too deep I'm
using the tip of the knife and literally
just coming in and I cross that phone
see follow that bone down but the knife
gets dirty pull it out clean it come
back up hold the salmon nice and firm
now
let the knife do the work okay through
off now from there slice that off take
that off lay that back down I've come
through there I want to see our nice
clean carcass like that I don't see any
salmon left on there trim round the
salmon and this is where you take these
first fine bones out don't go too deep
keeping that belly on there so that
flavor is again clean board clean knife
you've got clean slices use the sharp
knife come through slice down through
the dorsal fin and remove that off this
is a bit of bone left on there come back
up in
and off remove the fin very carefully
every time you do this you're taking off
minimal cuts of salmon obvious reasons
and that over and then think about the
portions one two three four five
so we trim the tail there one two three
four and this bit here just tidy that up
a little bit
five second side clean the board down
same procedure again big knife round fin
come off nowhere near as many bones this
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