Salmon Marinated in Saffron Curry (Sous Vide) Served with Sayur Lodeh Pedas (Indonesian Spicy Vegetables Curry)

salmon curry recipe saffron marinated filet salmon trout fish sous vide coconut cream yellow spicy curry

Salmon Marinated in Safrron Curry with Sayur Lodeh Pedas (Indonesian Vegetables Curry with Chayote, Green papaya, Pumpkin & Chayote Shoots)

Salmon with Spicy Saffron Curry over Sayur Lodeh Pedas (Indonesian Spicy Vegetables Curry). Filet of Norwegian salmon fish, marinated in coconut curry spice paste with saffron, slowly cooked in low temperature sous vide waterbath than served in a bed of vegetables curry.  This is a healthy, tasty and elegant salmon dish, packed with bursting flavour, contain high protein, fibers and nutritional values. If you want the salmon fish & vegetables curry contain less calories you can use skim milk or less fat yogurt instead of coconut milk or cream for it.

recipe salmon curry tomato saffron indian style chayote pumpkin curried vegetables indonesian sayur lodeh

Salmon with Saffron Curry, Served in a Bed of Spicy Vegetables Curry

Saffron with Salmon Fillet, hmm Saffron made everything cooked with it more delish and fancy right ? so saffron and salmon isn’t it’s sounds tempting already ?  The saffron curry paste for marinating the salmon fish is similiar with my Indonesian Beef Rendang spice paste, but i replacing the turmeric with saffron thread. Using genuine Spanish saffron for my salmon fillet curry sous vide bring the simple dish to the next level of taste.

genuine spanish saffron recipe

Genuine Saffron Saffron for Best Color & Fragrance

salmon saffron curry sous vide recipe trout salmon fillet marinated beer cooler waterbath

Salmon Sous Vide with Georgeous Spanish Saffron Curry Paste

I’m using beer cooler & ziplock bag for my sousvideurried salmon fillet, just like my previously Sous Vide Eel Fillet Recipe and Sous Vide Salmon Fillet Stuffed with Tofu Curd Recipe. Instead of beer cooler, any kind of heat insulating chamber is good to go for sous vide fish fillet; thermos, dewar flask or vacuum flask, as long the chamber is big enought to completely submerging the entire salmon fish fillet and also mantaining the waterbath temperature for extended periods of time.

salmon fillet curry saffron recipe chayote shoots sayur lodeh pumpkin

Sous Vide Salmon Fillet Saffron Curry

Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bathor in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 40°C (104 F) t0 45°C (113 F) for fish,  50°C (131 F) to 60°C (140 F) for meats and higher for vegetables.

recipe curried salmon sous vide saffron indian coconut milk chayote shoots tomato broth slow cooked trout salmon fillet

Curried Salmon Fillet Sous Vide with Saffron & Spicy Vegetables Curry

Sous vide salmon curry or other fish fillet with beer cooler is a very simple; simply fill up your beer cooler with water just a couple degrees higher than the temperature you’d like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic ziplock bag, drop it into the beer cooler waterbath, and close your beer cooler until your food is cooked. You can simply adjust the temperature to your preference with hot water after the waterbath temperature drop about (1-2)°C after 20 minutes soaking your salmon fillet, that’s why it’s better you use a good insulating beer cooler. Yup, it is that simple!!!

salmon saffron marinated curried trout fish tomato chayote coconut cream curry

Salmon Marinated in Saffron Curry & Vegetabled Curry

salmon curry spicy saffron curried turmetic shallots chayote long bean turmeric coconut broth salmon sous vide

Salmon Marinated in Safrron Curry with Sayur Lodeh Pedas (Indonesian Vegetables Curry with Chayote, Tofu, Tempeh, Green Bean, Green Papaya, Pumpkin & Chayote Shoots)

The best ingredients for low temperature sous vide salmon is sashimi grade salmon or vaccumed packed and flash frozen salmon fillet because the low temperature waterbath (40-50C) in sous vide method won’t killed all kind bacteria spores or parasit, especially this salmon fillet served in mi cuit or french style half cooked, so i suggest this low temparature salmon sous vide should never be served to immune compromised individuals like baby, elderly or pregnant woman. like i mention before, low temperature cooked salmon need prolonged period of cooking, so it won’t reach the savety zone without compromising the texture into mushy mess.

salmon curry sous vide beer cooler recipe saffron marinated coconut milk curried trout fish fillet

Barely Cooked Salmon Saffron Curry “mi cuit” or “half cooked” in French

The salmon fish fillet saffron curry cooked in 45°Celcius beer cooler waterbath for 45 to 60 minutes maximum until it mi cuit or French style “half cooked” salmon with succulent, tender and a little bit flaky. Loot at the color of the saffron curry marinated salmon fillet above, it’s moist, orange and barely cooked. The sous vide method retains the salmon fillet vibrant orange color, its briny juices, and produces a soft texture and nothing like tough, dry, greyish, and flaky fish in agressive high heat traditional cooking.

salmon spicy coconut curry saffron chili turmeric

Salmon curry saffron sous vide chayote shoots curry sayur lodeh

Georgeous Vibrant Yellowish Orange Color of Low Temperature Sous Vide Salmon in Saffron Curry Paste

Never cooked the salmon fillet in sous vide low temperature waterbath more than 60 minutes because it will compromised the salmon texture into mushy and losen it’s succulent texture. The maximum temperature for cooking salmon in sous vide is about 55°C because higher temperature will be contract and expelled the water content within the fish flesh and made the salmon become dry and too flaky.

crispy salmon skin fried crackling trout fish skin sous vide salmon saffron curry

Crispy & Crackling Pan Fried Salmon Skin

I fried the salmon skin until crispy and crackling. To make a stunning presentation of straight fried crispy salmon skin is easy, first you should have a scalled salmon skin and a non stick fry pan. Heat a little bit avocado oil on non sticky pan than seared the scale side down of the salmon skin, just before the salmon skin wringkled, i put some flat heavy goods (porcelain ramekin, small caseroll, etc) over the salmon skin to press the skin down and prevent it wringkled. Let the salmon skin pan fried slowly until crispy with a very gentle heat. Don’t forget to spray some oil too on the surface of the heavy thing you put over the salmon skin to prevent the skin sticking. Once the salmon skin scales side is crispy, you need to flip it out and finish to crisp up the other side.

spicy curried salmon fillet saffron chili turmeric coconut milk marinated trout fish fillet sous vide

Salmon Sous Vide with Sayur Lodeh Pedas

Sayur lodeh is an Indonesian vegetables in coconut milk curry, a herritage of Javanese cuisine. The coomon vegetables for sayur lodeh ingredients are young green jackfruit, eggplant, chayote, melinjo beans, pete or green stinky beans and leafs, long beans, green chili pepper, tofu and tempeh, which cooked in pale white coconut milk soups. This sous vide salmon curry served with sayur lodeh vegetables curry inspired by Chef Degan from  Letter D Cuisine & Bar Jakarta, he served the sous vide salmon mi cuit in a bed of white curried sayur lodeh and then served with some culinary foam made of the sayur lodeh broth.

recipe salmon curry saffron coconut cream sous vide trout fish fillet chayote pumpkin shoots recipe

SalmonSous Vide with Sayur Lodeh Pedas (Indonesian Vegetables Curry with Chayote, Tofu, Tempeh, Green Bean, Green Papaya, Pumpkin & Chayote Shoots)

My sayur lodeh pedas consist my absolute comfort vegetables with is chayote, chayote shoots and pumkin. I also add some diced young green papaya on it. The spice paste for sayur lodeh recipe contain shallot, garlic, candlenut, coriander, kencur or sand ginger powder, dried shrimp paste, salt and sugar. The redish-yellowish sayur lodeh is made with ground turmeric (or saffron) and chillies pepper , that’s why the additional name pedas or “hot” derived from.

salmon spicy curry with chili saffron turmeric chayote long bean pumpkin shoots

Recipe Salmon Fillet Saffron Curry (Sous Vide with Beer Cooler & Ziplock Bag), Served with Sayur Lodeh Pedas

Recipe Salmon Fillet Saffron Curry (Sous Vide with Beer Cooler & Ziplock Bag) :

  • 1 Pound (500 gr) skinless salmon fillet, cut into 2 portion
  • 1 tbsp saffron curry spice paste (the spice paste recipe HERE)
  • 1/4 gram genuine Spanish saffron, crushed with mortar & pestle a little bit
  • 1/2 tbsp kaffir lime juice
  • Salt and pepper to taste
  • 30 ml extra virgin olive oil
  • Ziplock plastic bag

Garnish : Poached chayote shoots, crispy salmon skin & confit cherry tomato

How to Make Sous Vide Salmon with Saffron Curry Paste:

  • Season the salmon fillet  generously with kaffir lime juice, saffron curry paste, salt, and pepper, rubbed the seasoning and let it sit marinated in the fridge for at least 30 minutes.
  • Springkle some more genuine Spanish saffron until it covering the salmon fillet generously
  • Put the saffron curry marinated salmon fillet in a ziplock bag and then pour the olive oil
  • Submerged the ziplock bag in the water partially to pushed the air out ouf it.
  • Secure the ziplock seal once the air removed from the bag
  • Place ziplock packed saffron seasoned salmon fillet  in the preheated beer cooler  waterbath in 45°C (i assume the temperature will drop to 40C after a couple minutes the salmon fish added)
  • Let it sit in the waterbath for 1 hours, put some weight to let the bag completely submerged.
  • Take away the sous vide salmonfish fillet bag from the beer cooler waterbath, set aside until it reach room temperature
  • Pop out the sous vide salmon fish fillet from the ziplock bag, patted dry a little bit, keep it warm until served
  • Served the the Saffron Curry Marinated Salmon Fillet Sous Vide with Sayur Lodeh.

Sayur Lodeh Pedas Recipe (Indonesian Spicy Curried Vegetables)

Ingredients:

  • 1 tbsp vegetables oil
  • 1 cup diced chayote
  • 1 cup chayote shoots
  • 1 cup diced tofu
  • 1 cup diced tempeh (optional)
  • 1 cup green bean (cut into 3 cm )
  • 1 cup diced young green papaya
  • 200 ml coconut milk
  • 1 L chicken or vegetables stock
  • 1 dried Indonesian bay leaves (daun salam)
  • 400ml can coconut milk
  • 1 lemongrass, bruised
  • 1 tbsp palm sugar

Sayur Lodeh Spice Paste:

  • 6 cloves red shallots
  • 3 cloves ginger
  • 1 tsp corriander
  • 3 red chilies pepper
  • 1/4 tbsp cumin
  • 3 cm turmeric
  • 3 cm galanggal

How to Make Sayur Lodeh Pedas (Indonesian Spicy Curried Vegetables)

  • Heat up the vegetable oil in a wok pan, saute the spic paste until fragrance
  • Put the lemongrass & bay leaves into the spice paste and continue to stir another 2 minutes
  • Pour the vegetables broth, the coconut milk, tofu, tempeh and the rest of the vegetables (except the chayote shoots) into the pan
  • Boil and simmper until the vegetables in throughly coked & tender
  • Just before serving, add the chayote shoots and heat a little bit unil it cooked
  • Served the Sayur Lodeh Pedas with Sous Vide Salmon Fillet Marinated in Saffron Curry Paste

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Salmon Sous Vide Stuffed with Braised Tofu Skin, Served with Orange Lemon Sauce & Asian Black Rice Salad

Sous vide salmon stuffed with tofu prange lemon sauce with black rice salad chayote shoots winged bean sous vide carrot orange pulp bean sproutSalmon Sous Vide with Orange Lemon Sauce, Served with Black Rice Salad. The fillet of salmon trout fish rolled and stuffed with bean curd or tofu skin then slowly cooked in low temperature waterbath, seared with blowtorch and cut, paired with black rice salad  This is a healthy, tasty and elegant dish, packed with bursting flavour and contain high protein, fibers and nutritional values, and also low calories!

recipe salmon sous vide orange lemon sauce black rice salad sous vide carrot pan seared trout fillet tofu curdJust like my previously Sous Vide Eel Fillet Recipe, i’m using beer cooler for sousvide my salmon villet rollade. Instead of beer cooler, any kind of heat insulating chamber is good to sous vide fish fillet; thermos, dewar flask or vacuum flask, as long the chamber is big enought to completely submerging the entire fish fillet and also to mantaining the temperature for extended periods of time.

recipe salmon sous vide steak orange lemon sauce red rice salad chayote shoots seared trout stuffed tofu

tofu stuffed salmon lemon orange sauce sous vide trout seared blowtorch red rice salad chayote shootSous vide salmon or other fish with beer cooler is a very simple task; simply fill up your beer cooler with water just a couple degrees higher than the temperature you’d like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic ziplock bag, drop it in, and close your beer cooler until your food is cooked. You can simply adjust the temperature to your preference with hot water after the waterbath temperature drop about (1-2)°C after 1 hour soaking your salmon fillet, that’s why it’s better you use a good insulating beer cooler. Yup, it is that simple!!!

orange sauce salmon sous vide stuffed tofu red rice salad

sous vide salmon recipe orange lemon sauce tangy trout rolled stuffed salmon tofuThe salmon stuffed with spicy tofu skin or bean curd which cooked with kecap manis or Indonesian sweet soy sauce. Tofu skin, yuba, bean curd skin, bean curd sheet, or bean curd robes are films collected During the boiling of soy milk in an open shallow pan while in the process or making tofu, the film and dried into yellowish sheets known as tofu skin. The tofu skin soaked overnight in a fridge just before cooking, then slowly braised with sauteed garlic, shallots, oyster sauce, soy sauce  and kecap manis (Indonesian sweet soy sauce).

salmon sous vide lemon orange sauce red rice salad winged bean chayote shoot mustard blossom silover skin onion baby carrotThe black rice salad consist pluffy and tender cooked black rice, blanched chayote shoots, orange pulp, sous vide baby carrot, pickled silver skin onion, blanched winged beans, beansprout and edible black mustard blossom. You can put anything you want on your black rice, the more color the veggies the better. I recommend any kind of root vegetables like parnisp, beet root,cherry belle radish, daikon radish, it’s blended well with black rice salad.

rolled salmon sous vide pan seared trout slow cooked orange lemon sauce red rice salad chayote shootsThe black rice salad for serving the sous vide salmon rollade  tender cooked black rice in a room temperature, served along pickled silver skin onion that gives an extra tangy n spicy flavour. The lettuce gives an extra crisp to enlighten the salad texture. Pulp of Navel orange gives a bursting sweet citrusy flavour once it pop out in the mouth, to let the black rice didn’t too starchy. The dressing for my black rice salad is very simple, a classic asian style dressing consist of soy sauce, avocado oil and aged rice vinegar.

salmon sous vide orange lemon sauce filet trout stuffed toru red rice saladsalmon sous vide stuffed tofu skin sous vide orange sauce black rice salad winged bean chayote shootsThe Orange-Lemon sauce for the salmon sous vide is pretty basic. I like the orange and lemon balance and the flavour didn’t overpowering each other. My favourite ratio is two part orange and one part lemon, so every two cups of orange juice you need only one cup of leon juice, but for the zest i like to add 1:1.

salmon orange sauce sous vide salmon fillet stuffed tofu seared trout red rice salad chayote shoots sproutMaking the lemon orange sauce for salmon sous vide is easy. First you need to melt butter in a skillet then add chopped garlic and onion. Saute the onion until translucent  but not browned, add a tablespoon of all purpose flour to make some roux and saute until the flour is not smells raw without browned it in a very low flame for about 2 minutes, then 2 cups of orange juice and one cup of lemon juice added, stirred it well to prevent any lump on it.The orange-lemon sauce then seasoned with salt pepper, and sugar (you can use honey instead) and reduced a little bit then once it cooked, add the orange and lemon zest. You can served the orange  lemon sauce directly or you can sieved it first.salmon stuffed tofu with orange lemon sauce red rice salad

Sous Vide Rolled Salmon Fillet, Stuffed with Braised Tofu Skin :

  • 1 Pound (500 gr) salmon fillet, cut into 15 cm long fillet
  • 1 cup braised tofu skin with soy sauce
  • 1/2 grams genuine Spanish saffron
  • 10 grams fresh basil leaves, patted dry, roughly chopped
  • 2 tbsp kaffir lime juice
  • Salt and pepper to taste
  • 30 ml extra virgin olive oil
  • Ziplock plastic bag

Garnish : Black Mustard Blossoms, Micro Green Herbs and Micro Red Amaranth

How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:

  • Season the salmon fillet  generously with kaffir lime juice, salt, and pepper, let it sit marinated in the fridge for at least 10 minutes.
  • Patted dry the salmon fish fillet then spoon the braised tofu skin over the salmon fillet, Rolled the fillet and make sure there’s no air poket inside
  • Rolled the eel fish fillet on a genuine Spanish saffron until it covering the salmon fillet generously
  • Lay the salmonfish fillet in a cling wrap plastic then rolled it over, thighten the end to make a nice cillindrical shape
  • Let the is in the fridge for another 2 hours until set, cut the end then put it in a ziplock bag and then pour the olive oil
  • Submerged the ziplock bag in the water partially to pushed the air out ouf it.
  • Secure the ziplock seal once the air removed from the bag
  • Place ziplock packed saffron seasoned salmon fillet  in the preheated beer cooler  waterbath in 42°C (i assume the temperature will drop to 40C after a couple minutes the salmon fish added)
  • Let it sit in the waterbath for 1 hours, put some weight to let the bag completely submerged.
  • Take away the sous vide salmonfish fillet bag from the beer cooler waterbath, set aside until it reach room temperature
  • Pop out the sous vide salmon fish fillet from the ziplock bag, patted dry a little bit
  • Seared the rolled salmon sous vide until slighly browned and toasted with blowtorch flames.
  • Served the the Soy Sauce Braised Tofu Skin Stuffed Salmon Rolade Sous Vide with the black rice salad , sous vide baby carrot, beluga caviar, micro herbs, shaved Parmiggiano-Reggiano cheese and lemon orange sauce

Recipe Orange Lemon Sauce:

  • 1 tablespoons butter
  • 2 cups freshly squeezed orange juice
  • 1/2 teaspoon orange zest
  • 1 cup lemon juice
  • 1/2 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cloves garlic, finely chopped
  • 1/2 tablespoon chopped onion
  • 1 tablespoon of all purpose flour
  • salt, pepper, sugar/honey for taste

How to Make Orange Lemon Sauce :

  • Melt butter in a skillet, saute the onion and garlic until translucent  but not browned
  • Add the flour to make some roux, saute until the flour is not smells raw but not browned it in a very low flame for about 2 minutes
  • Pour the orange and lemon juice, stirred it well to prevent any lump on it.
  • Seasoned the orange-lemon sauce then with salt,  pepper, and sugar/honey, it must be balance of sweet and sour
  • Reduced a little bit with continous stirring, add the orange and lemon zest.
  • Sieve the solid ingredients and the orang lemon sauce is ready to served

Recipe Braised Tofu Skin with Soy Sauce for Salmon Stuffing:

  • 100 grams tofu skin or yuba (soaked in water overnight to soften it)
  • 2 cloves garlic, smashed
  • 1 shallots, roughly chopped
  • 1 cm ginger, bruised
  • 2 tablespoon soy sauce
  • 2 tablespoon kecap manis (Indonesian sweet soy sauce)
  • 1/2 tablespoon oyster sauce
  • 1 tbsp olive oil
  • 2 cups water

How to Make Braised Tofu Skin with Soy Sauce:

  • Heat the olive oil in a wok pan, saute the garlic, shallot and ginger until nicely browned
  • Add the soaked tofu skin and all ingredients
  • Simmer until the water is complety evaporated and the flavour infused into the tofu skin

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Recipe Scallops Rockefeller (Broiled Half Shell Scallop with Cheesy Spinach Herbs Crust & Spinach Puree)

recipe scallops rockefeller half shell baked cheese spinach butter breadcrumbs basil parsleyRecipe Scallop Rockefeller (Broiled Half Shell Scallop with Spinach Puree & Cheesy Herbs Crust Topping. This dish is  a scallops version of oyster rockefeller. Scallops Rockefeller is consists of scallop on the half-shell, topped with various ingredients (often parsley, basil and other green herbs, a rich butter sauce and bread crumbs) and are then baked or broiled

baked scallops rockefeller half shell cheese gratin spinach butter parsley breadcrumbs basilrecipe baked scallops rockefeller gratin spinach breadcrumbs butter parsley basil pureeThe scallop rockefeller was named  after John D. Rockefeller, the most whealthy American multi billionaire at the time, for the intense richness of the sauce. Though the original recipe is a secret, the sauce is known to be a puree of a number of green vegetables other than spinach. It consists of oysters on the half-shell topped with the sauce and bread crumbs and then baked. Scallop rockefeller topping is similiar to it’s relatives  french dish; Escargot ( baked snail with herbs butter)roasted scallops in half shell rockefeller broiled with cheese breadcrumbs spinach puree basil parsley

baked half shell scallops rockefeller gratin cheese spinach basil parsley butterMy scallops rockefeller got a little bit kick from the chili that i used within the topping. I can’t help it, my Indonesian licking always need some chillies for almost every dish. I make some dry chili relish by sauteeing the chopped shallots and garlic until browned and caramelized first, then i add finely chopped fresh bird eye chilli and stirred it well until all ingredients soften a little bit. The final touch is  add some anise flavoured liquor, eversince it’s not easy to get here in Indonesia, i’m using some white wine instead and add freshly grated star anise into it.

recipe scallops rockefeller baked half shell gratin cheese spinach butter chili basil parsley breadcrumbs

recipe scallop rockefeller broiled spinach cheese butter breadcrumbs crispy toppingThough many restaurants around the world serve dishes purporting to be oysters Rockefeller, chef Antoine’s claims that no other restaurant has been able to successfully duplicate the recipe. well, since the sighnature dish recipe is seems so sacret, competing restaurants have had to formulate their own recipes.

searing scallop using blowtorch seared scallopsNow, forget the authentic rockefeller sauce recipe, we’ll gonna made Dentist Chef scallops Rockefeller. The fresh, plump and representative size US scallops seared first using blowtorch flames to make a nice crust in the outside layer without any chance to cooked the internal meat. You can use a sizzling skillet too for searing the scallop, but it tend to cooked the scallop and it’s more likely to be overcooked once it baked or broiled.

scallops rockefeller topping gratin spinach butter parsley basil breadcrumbas cheese crispy breadcrumbs baked scallop in half shellThis is the scallops rockefeller topping ingredients; breadcrumbs, butter, chili relish, grated parmigiano reggiano cheese and green herbs. The green herbs is mixture of very finely chopped parsley, basil leaves and garlic chives. The chili relish is made of sauteed garlic and shallots with olive oil until browned and caramelized, finely chopped deseeded chili then added and sautee until nice and throughly cooked. The authentic rockefeller sauce usually contain anise flavoured liquor but i replace it by glazing the chili relish with dry white wine and a little bit of freshly grated star anise and let all the moisture evaporated before mix it with the breadcrumbs topping.

scallop rockefeller topping spinach butter breadcrumbs crisp chili basil parsley baked half shell us scallopsThe scallops rockefeller crust basic ingredients for making a crispy and crumbly topping for the baked half shell scallop is a finely chopped herbs, butter and breadcrumbs. All ingredients must be dry and had a very little amount of moisture, so it’s important you wiped away the fresh green herbs before chopped; in the other hand, the chili relish must be dry enought before added into the breadcrumbs  unless the crust topping will become soggy.

baked scallops half shell rockefeller spinach parsley gratin crispy butter spinach topping parmigiano reggiano cheese

Recipe broiled scallop rockefeller cheese gratin parmigiano reggiano rockefeller sauce scallops in shell with basil parsley spinach breadcrumbsI add extra grated parmigiano-regiano cheese to the topping to finish it before putting the half shell scallop rockefeller into the broiler oven. I love grated parmigiano-reggiano for topping any crust because it’s melted easily and act as a bonding agen for the topping. The grated parmigino reggiano cheese allow the moisture evaporates from the topping once it broiled in the oven. Do not to eager to add too many parmigiano reggiano cheese to cover the breadcrumbs topping, unless the moisture is locked and the result is soggy and pale topping covered on cheese crust.

scallop rockefeller recipe broiled half shell scallop with parsley spinach butter basil breadcrumbs cheese gratin

scallops rockefeller recipeThe authentic recipe for rockefeller sauce is remain as a secret eversince the founder chef Antoine’s refused to publicised the recipe, including denial the using of spinach on it. This secrecy even intrigues William Poundstone in Bigger Secrets in 1986 to analised it and found that primary ingredients were parsley, celery, scallions or chives, olive oil, and capers, hence i add spinach and also the fragrance green herbs for Dentist Chef version of scallops Rockefeller.

recipe scallop rockefeller spinach cheese gratin baked with parsley basil butter breadcrumbs topping

broiled scallops in shell rockefeller recipe cheese breadcrumbs crumbled spinach parsley basil butter topped scallopsMy version of scallops rockefeller got a base of scallops on the shalf shell, then a bed of butter favoured  chopped spinach placed on it. The plump and juicy scallops which is previously seared with blowtorch flames place, then topped with a mixture of green herbs infused butter and breadcrumbs that later broiled until crusted.

scallops rockefeller recipe baked half shell with parmigianno regiano cheese gratin spinach puree

baked scallops rockefeller recipe cheese spinach gratin breadcrumbs spinach butter parsley basil

Recipe Scallops Rockefeller (Broiled Half Shell Scallop with Spinach Puree and Basil-Parsley-Chives Breadcrumbs Crust) :

  • 24 half-shelled scallops
  • 1/4 cup chopped shallots
  • 1/4 cup chopped basil leaves
  • 1/4 cup chopped parsley
  • 1 teaspoon chopped garlic chives
  • 2 cups fresh baby spinach
  • 1 tbsp finely chopped deseeded Cayenne Chili Pepper
  • 1/2 pound (2 sticks) butter
  • 1/3 cup anise flavoured liquor (i replace with  dry white wine & grated anise star)
  • 1 cup panko bread crumbs
  • 100 gr grated Parmigiano Regianno cheese
  • 3 cloves garlic, finely chopped
  • 1 tsp mixed dried italian herbs (Thyme, Oregano, Sage, Basil, Parsley, Marojam and Rosemarry
  • Salt and freshly ground pepper

Instructions:

How to Make Broiled Scallop with Spinach Herbs Crust (Scallop Rockefeller Recipe) :

A. Cleaning the Half Shell Scallops

  1. Scrub the scallop shell throughly with a plastic brush
  2. Carefully open the scallop shell and scrap the scallop meat from the shell with a spoon, remove any  dirt and impurities
  3. Discard the innard and the roe, set aside
  4. Rinse the scallop meat thoroughly and season with salt and pepper, patted dry and set aside

B.Preparing the Scallop Rockefeller Topping

  1. Heat 1 tbsp butter in a sauce pan, sautee 1 tbsp garlic and 1 tbsp shallot until slighly brown, add the baby spinach leaves and stir until all spinach leaves wilted and the moisture evaporated.
  2. Put the spinach mixture in a chopping board and finely chopped it with knives or process it until fine in a food proccesor, set aside
  3. Heat up 1 tbsp butter in the pan, saute the remaining shallot, garlic and chili until slighly browned, pour the anise flavoured liquor and stir until the moisture evaporated, set aside.
  4. In another pan, heat 1 tbsp butter and add the galic chives, basil, and parsley then stir it until all leaves wilted, put the herbs mixture in a chopping board or process it until fine in a food proccesor, set aside.
  5. Mix half part of the spinach puree with the herbs mixture puree, combine it with the remaining butter, 50 grams of grated Parmigiano Reggiano cheese,chili relish, breadcrumbs with pastry cutter until mixed well

C. Making The Scallop Rockefeller:

  1. Patted dry the scallop, seared with blowtorch flames or with sizzling hot skillet
  2. Put 1 teaspoon of spinach puree over the scallop shell, then put the seared scallop over the spinach puree
  3. Topped the scallop with the herbs and spinach breadcrumbs mixture
  4. Put the remaining grated parmigiano-regianno cheese over the breadcrumbs
  5. Bake scallops in pre-heated oven of 220°C for 5-7 minutes until the herbs and spinach crumbs browned

Recipe Bottarga Crusted Sous Vide Eel Fish Fillet Stuffed with Spanish Chorizo, Basil, Saffron & Cheese, Served with Balsamic Reduction, Mashed Purple Sweet Potato, Sous Vide Carrot, Edible Mustard Blossom & Micro Herbs

recipe eel fillet rolled sous vide fish stuffed chorizo mashed purple yam, carrot balsamic reduction micro herbs bottarga crusted fish fillet

Bottarga Crusted Saffron Infused Eel Fish Fillet Rollade Sous Vide with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

Bottarga Crusted Saffron Infused Eel Fish Fillet Rollade Sous Vide with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction. The fillet of swamp eel stuffed and rolled then packed with lemon juice, spices & extra virgin olive oil, vaccum packed in ziplock then slowly cooked until tender and succulent in a low temperature beer cooler waterbath (about 40-42°C) for 45 minutes, drained from the bag and rolled in grated bottarga then seared with blow torch until the bottarga crust got toasted and slighly browned in all surfaces and then served with tangy Homemade Balsamic Vinegar Reduction.

eel fish fillet rolled sous vide stuff basil chorizo balsamic reduction sous vide carrot mashed sweet purple yam beluga caviar shaved cheese

Sous Vide Saffron Infused Rolled Swamp Eel Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bathor in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 40°C (104 F) t0 45°C (113 F) for fish,  50°C (131 F) to 60°C (140 F) for meats and higher for vegetables. I’ve been try to Sousvide Venison Steak, Black Angus Striploin Sous Vide and it turn out good, even tought cut of Beef Brisket Sous Vide created a tender and succulent meat. Sous vide method also used to pasteurized egg, beef and other meat to made it save to be eaten raw without cooking it. I pasteurized my beef tenderloin to make Yukhoe (Raw Korean Seasoned Beef Steak Tartare with Asian Pear).

sous vide eel fillet rolled fish fillet stuffed saffron chorizo bottarga crusted

Succulent Sous Vide Rolled Swamp Eel Fillet with 40°C Beer Cooler Waterbath

 

fish fillet rollade eel sous vide chorizo cheese basil stuffed  caviar carrot mashed yam

Beer Cooler Sous Vide Rolled Eel Fillet with Spanich Chorizo, Basil and Cheese Stuffing

My previously sousvide recipe using my old rice cooker, rice cooker is a very cheap consistance tools to mantain the waterbath temperature, but eversince the lowest temperature waterbath in my rice cooker metal pot is 51°C and it’s too high for sousvide fish fillet, hence i using my beer cooler for this sousvide eel fish fillet recipe. Beside beer cooler, any kind of heat insulating chamber is good to go; thermos, dewar flask or vacuum flask, as long the chamber is big enought to completely submerging the entire fish fillet and also to mantaining the temperature for extended periods of time. Fill up your beer cooler with water just a couple degrees higher than the temperature you’d like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic ziplock bag, drop it in, and close your beer cooler until your food is cooked. You can simply adjust the temperature to your preference with hot water after the waterbath temperature drop about (1-2)°C after 1 hour soaking your fish fillet, that’s why it’s better you use a good insulating beer cooler. Yup, it is that simple!!!

eel fillet sous vide rolled fish stuffed cheese basilchorizo bottarga crust balsamic reduction confit carrot cheese caviar sturgeon mustard blossom

Sous Vide Saffron Infused Rolled Swamp Eel Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Yam, Sous Vide Carrot, Beluga Caviar and Balsamic Reduction

rolled fish fillet eel recipe fish fillet sous vide roll stuffed chorizo cheese basil slow cooked

Crispy Skin Blow Torch Seared Saffron Infused Eel fish with Tender and Succulent Meat

Swamp eel fish fillet got oily and delicate flavour, similiar to it’s cousin unagi eel with fins which  popular in Japanese restaurant, served as Sweet Soy Sauce Broiled Eel (Unagi Kabayaki). Swamp eel fillet texture is more succulent and firm compare to the unagi eel, but i wondering why swamp eel didn’t got much attention in fine dining restaurant menu. So today, i decided to bring the swamp eel to the next level of fine dining lover.

sousvide eel fillet fish rolled balsamic reduction carrot confit mashed sweet potato yam

Cheap and Delicious Fine Dining Swamp Eel Fish Dish

Can you imagine all the ingredients on this plate of beautifull  fine dining eel fillet dish cost me about IDR 10.000 (less than 1 USD) for a single portion. Asian swamp eel is cheap and also available through out the year, especially in the rainy season from September to March, the stock of swamp eel reach the highest peak. The live asian swamp eel cost me only about 2 USD/Kg, pretty much a great deal because swamp eel is low in cholesterol and very rich in omega 6 and omega 3 polyunsaturated fatty acid, which are extremely good for the body and hearth. Eversince this is sous vide eel fillet is cooked in low temperature, so i think most of the good fatty acid is retained after cooked.

sous vide fish fillet roll saffron stuffed eel fish chorizo basil cheese

Sous Vide  Eel Fillet Fillet Rollade with Spanich Chorizo, Basil and Cheese Stuffing, Served with Mashed Purple Sweet Potato  and Balsamic Reduction

Here in Indonesia, we used to called swamp eel as belut sawah or rice field eel, mostly prepared deep fried until crispy. The eel usually butterflied, flatened with meat hammer and then marinated with turmeric based seasoning before lighly batterred and deep fried into belut goreng. Other popular preparation of swamp eel is rendang belut, a thick and carmelized curry similiar to Indonesian Rendang Daging that using beef as the main ingredients.

Bottarga crusted fish fillet sous vide balsamic vinegar reduction eel roll stuffed fish chorizo basil balsamic reduction

Bottarga Crusted Eel Fish Fillet Rolade Stuffed with Chorizo, Basil and Cheese

The bottarga crust for this sous vide eel fish fillet using my Homemade Tuna Roe Bottarga di Tonno. I swear to God, a little bit of grated tuna bottarga bring the simple eel fillet rollade to another lever of taste. It’s briny, creamy and got a kicking savoury flavour once it toasted a little bit by blowtorch flames. The texture and the flavour of the bottarga crust on the eel fish fillet is a little bit sandy, similiar with fried and toasted crumbled salted egg yolk on Stir Fried Salted Egg Sauce Crab.

rolled eel fillet sous vide stuff basil chorizo cheese balsamic reduction sous vide carrot mashed purple sweet potato yam caviar edible mustard flower micro green herbs

The entire components of the entire dish is quite a preparation; the sous vide saffron infused eel fish fillet rollade with Spanish chorizo, basil and cheese stuffing is  served  with mashed purple yam, sous vide baby carrot, Russian beluga caviar, micro greens herbs, edible black mustard flower, pine nuts, shaved Parmiggiano-Reggiano cheese, sliced grapes and balsamic reduction sauce

how fillet eel fish round swamp eels marbled ell yellow padi field eel

Please Focus on My Badass Japanese Chef Knives Istead the Beautifull Marbled Color Skin Swamp Eel Fillet

The Asian marbled swamp eel, Monopterus albus, also known as belut sawah or rice field eel . The eel resemble a long scale-less snake with a very tiny blind eyes. Asian swamp eels are often found in the mud underneath a dried-up pond or rice field. For this recipe i’m using swamp eel weighted 300 grams, about 14 inches long and got a beutifull marble pattern on the skin. The eel butterflied from the back and the entire back bone, head and the end tail removed using a very sharp knives to make a nice incision. I’m using this pricey bad ass Japanese knives, i gotta listen and lern from my old man who said “man should purchased they pricey toys before getting hitched, sice it’s obviously getting even harder right after”, so as a obedient son, i purchased my mre than 100 USD worth chef knives right now, lol.

stuffed eel fillet fish filled chorizo basil cheese rolled fish fillet

The Eel Fish Fillet Stuffed with Homemade Spanish Chorizo, Basil Leaves and Parmagianno Reggiano Cheese

The swamp eel fillet is cut into about 6 inches long (15 cm), dizzled with a little bit of kaffir lime juice, salt and pepper and then let it marinated for about 10 minutes in the refrigerator. The marinated swamp eel fish fillet then drained and patted dry then laid on a cutting board. Chopped basil, chopped Homemade Spanish Chorizo and Parmagianno Geggiano laid over it. The fish fillet then rolled over to cover the stuffing. The rolled and stuffed eel fillet then rolled on a genuine Spanish saffron to cover the skin side generously

fish fillet sous vide roll saffron stuffed eel fish boneless spanish chorizo cheese basil

Spanish Saffron Infused Rollade of Eel Fish Fillet

The Homemade Spanish Chorizo stuffed eel fish fillet then rolled and thighten with cling wrap plastic to make a nice cilllindrical form. I let the rolled eel fish fillet sit in the refrigerator for about 2 hours until it set and the saffron flavour infused into the fish fillet before it’s sous vide in beer cooler for about 1 hour. I put the eel fillet on a ziplock and add some generous glug of extra virgin olive oil, vaccum packed it with air replacing method by submerging the ziplock bag in the water and secure the silicone sealed after the air is completely pushed away. The ziplock packed eel fish fillet then submerged in preheated 42°C waterbath in a beer cooler (i assume the temperature will be drop to 40°C after the cold eel fish fillet ziplock bag added). I let the fish fillet sous vide for about 1 hour.

blowtorch seared eel fish fillet sous vide fish fillet

Broiled The Bottarga Crust with Blowtorch Flames

After the chorizo basil and cheese stuffed eel fish fillet rollade sous vide completely dome, i take it out from the ziplock bag and drained it a little bit. The eel fish then rolled in a grated Homemade Bottarga and then i seared and toasted the bottarga crust with my brand new blow torch flames, you can use stove with skillet too if you didn’t got the blowtorch. Now your fine dining bottarga crusted rolled eel fish with chorizo, basil and cheese stuffing is officially done and ready to served.

recipe sous vide eel fillet fish rolled chorizo stuffed fish bottarga crusted mashed purple sweet potato sous vide carrot

Sous Vide Bottarga Crusted Saffron Infused Eel Fish Fillet with Spanish Chorizo, Basil and Cheese Stuffing Recipe

Sous Vide Bottarga Crusted Saffron Infused Eel Fish Fillet with Spanish Chorizo, Basil and Cheese Stuffing  Recipe :

  • 1 Pound (500 gr) live swamp eel, butterflied and filleted, cut into 15 cm long fillet
  • 50 grams Homemade Spanish Chorizo
  • 30 grams freshly grated Homemade Tuna Roe Bottarga di Tonno
  • 10 grams fresh basil leaves, patted dry, roughly chopped
  • 1 tbsp kaffir lime juice
  • Salt and pepper to taste
  • 30 ml extra virgin olive oil
  • Ziplock plastic bag

Garnish : Black Mustard Blossoms, Micro Green Herbs and Micro Red Amaranth

How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:

  • Season the eel fillet  generously with kaffir lime juice, salt, and pepper,let it sit marinated in the fridge for at least 10 minutes.
  • Patted dry the eel fish fillet then add spanich chorizo, basil leaves and cheese over it and then rolled the fillet
  • Rolled the eel fish fillet on a genuine Spanish saffron unil it covering the eel skin generously
  • Lay the eel fish fillet in a cling wrap plastic then rolled it over, thighen the end to make a nice cillindrical shape
  • Let the is in the fridge for another 2 hours until set, cut the end then put it in a ziplock bag and then pour the olive oil
  • Submerged the ziplock bag in the water partially to pushed the air out ouf it.
  • Secure the ziplock seal once the air removed from the bag
  • Place ziplock packed seasoned eel fillet  in the preheated beer cooler  waterbath in 42°C (i assume the temperature will drop to 40C after a coule minutes the eel fish added)
  • Let it sit in the waterbath for 1 hours, put some weight to let the bag completely submerged.
  • Take away the sous vide eel fish fillet bag from the beer cooler waterbath, set aside until it reach room temperature
  • Pop out the sous vide eel fish fillet from the ziplock bag, patted dry a little bit
  • Rolled the eel in  a grated homemade tuna bottarga then seared the bottarga crusted until slighly browned and toasted with blowtorch flames.
  • Served the bottarga crusted eel fillet with chorizo, basil and cheese stuffing with mashed purple yam, sous vide baby carrot, beluga caviar, micro herbs, shaved Parmiggiano-Reggiano cheese, grapes and balsamic reduction sauce

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Recipe Spaghetti alla Bottarga di Tonno with Slowcooked Crayfish Lobster Tail

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Bottarga with pasta is a fool proof recipe, so simple and easy to made, yet resulting a satisfying and delicacy dish. You can make a batch of spaghetti con bottarga in only 20 minutes. Bottarga is briny with a creamy buttery sweetness, smooth  and slighly grainy texture with a natural savoury sea flavour. Slighly fried it in low temperature heat oil enhanced it’s sea flavour and aromas.  If you love caviar, you probably loves bottarga and vice versa, but few of my friends who doesn’t love caviar lovin the bottarga once it cooked with pasta. Eversince i love both, so i served my spaghetti alla bottarga with Russian black beluga caviar.

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Homemade Botargo di Tonno or Salted Tuna Roe from Scratch. Botargo is a air-dried salt-cured fish egg or roe which considered as  delicacy in Mediterranean cuisine. Bottarga di Tonno is botarga made of tuna roe, while bottarga is refers product made of grey mullet fish or called bottarga di muggine which is the most pricey and expensive. Botargo di Tonno made from freshly extracted  whole sack of tuna fish roe, brined for 24 hours in 37% salt sollution to remove the remaining blood on it, then dusted with fine sea salt and marinated for about 24 hours, washed with cold water and then dry cured to mature it for about 14 days or more until it firm but not rock hard and had a pleasant seafood umami flavour. Beside tuna roe, bottarga can also made from roe of swordfish, halibut, herring, flounder, white seabass, weakfish or mackerel or other small size fish roe

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Bottarga usually thinly sliced or shaved  with mandoline, or simply grated into fine powder using cheese grated before used  and cooked  with pasta. The grated bottarga usually slighly toasted with butter or oil for infused the flavour into the pasta sauce. Bottarga from ripe tuna fish roe got bigger individual grainy egg can easily crumbled once grated and it’s make the it blend and coated the pasta even better. Sliced or grated uncooked bottarga can be added over the top of the pasta as a finishing touch too if you like the raw bottarga.

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Now we making the bottarga sauce for the spaghetti pasta. First you should know that we want to slighly fried the grated  bottarga in oil or butter without charred or browned it otherwise it’s gonna losen it’s creamy texture and delicate flavour.  You can use only 3 ingredients; bottarga,  oil and pasta, yup that’s simple ingredients taste great, but today i prefer to infused garlic, chili and shallots flavour in aglio olio style into my bottarga sauce pasta.  So, i starting with melting the butter and oil in a nonstick pan, followed by toasting the finely chopped  garlic, shallots and chilli until sighly charred with medium high heat. Grated bottarga then added into the mixture, the heat is lowered until medium low than the bottarga continously stirred and sauteed to allow it flavour infused into the oil for about 2 minutes. The cooked pasta then added into the pan before the bottarga starting to charred, the pasta and bottarga infused oil tossed evenly, then a little bit of heavy cream added too if you like the pasta more creamy, now the Spaghetti Pasta con Bottarga di Tonno and Slowcooked Crayfish Tail ready to served!!!

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Recipe Spaghetti alla Bottarga di Tonno (Tuna Roe Bottarga Sauce Angel Hair Pasta)

Recipe Spaghetti alla Bottarga di Tonno (Tuna Roe Bottarga Sauce Angel Hair Pasta) :

Ingredients:

  • 100 grams or more Homemade Bottarga di Tonno (Tuna Fish Roe Bottarga), grated
  • 500 grams angel hair spaghetti pasta (cook according to package instruction)
  • 30 ml  extra virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 red chili pepper, deseeded, finely chopped  (you can use crushed red pepper flakes instead)
  • 1/3 cup parsley, finely chopped
  • Zest of half lemon
  • Salt and pepper to taste

How to Make Spaghetti con Bottarga di Tonno:

  • Heat butter and olive oil over medium heat in a large skillet
  • Add chopped garlic, shallots and chilli pepper and stir until garlic slighly charred
  • Turn the heat into low and then add the bottarga then stirred it evenly for about 2 minutes
  • Drain pasta and add to pan of olive oil and pepper flakes
  • Add parsley, season with a little salt and pepper and toss until well mixed
  • Serve and top with super thin (shaved) sliced or extra grated bottarga and Slowcooked Herbs Butter Crayfish and finished with lemon zest.

Sous Vide Crayfish Lobster Tail Recipe :

  • 1 pounds (500gr) live Crayfish or Freshwater Lobster
  • Salt and pepper to taste
  • 2 tbsp lemon juice
  • 1 sprig of rosemarry
  • 1 sprig of thyme
  • 1.5 tbs
  • 1 stick butter ( about 125 grams)
  • about 2 tbsp olive oil
  • Ziplock plastic bag

How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:

  • Put the live crayfish in freezer for 30 minutes to put it unconcious
  • Brushed the crayfish shell under running tab water to removed any remaining mud or debris
  • Insert bamboo skewer in the crayfish lobster tail to maintain the shape once it cooked sousvide
  • Season the crayfish with salt, pepper and lemon juice
  • Put the crayfish in the ziplock bag, then add the butter, oil, rosemarry and thyme
  • Submerged the ziplock bag in the water partially to pushed the air out ouf it
  • Secure the ziplock seal once the air removed from the bag
  • Place ziplock packed butter and herbs seasoned crayfish lobster lin in the preheated waterbath in 58-60°C (i’m using my rice cooker without the lid cover and i cover 2/3 of the pot mouth with alumunium foil)
  • Let it sit in the waterbath for about 45 minutes, flip it every 20 minutes and put some weight to let the bag completely submerged.
  • Take away the sousvide crayfish lobster bag from the rice cooker waterbath, set aside until it reach room temperature
  • Peel off the crayfish lobster tail meat from it’s shell carefully, packed it with the melted butter and set aside until ready to use
  • Just before serving, heat the  melted butter from the bag until got a gentle bubbly boiling, add throw the peeled lobster tail meat, cook unil it’s warm and served it with Spaghetti con bottarga

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Recipe Homemade Bottarga di Tonno (Salted Cured Tuna Fish Roe)

homemade bottarga di tonno botargo tuna roe salt cured fish egg recipe

Bottarga di Tonno (Salted Cured Tuna Fish Roe)

Homemade Botargo di Tonno. Botargo is a air-dried salt-cured fish egg or roe which considered as  delicacy in Mediterranean cuisine. Botarga di Tonno is botarga made of tuna roe, while bottarga is refers product made of grey mullet fish or called bottarga di muggine which is the most pricey and expensive. This is one of the seafood charcutteries featured in my blog, you can served this bottarga with my Homemade Hot Smoked Salmon and Homemade Gravlax (Dill and Honey Cured Salmon Fillet).

tuna botargo bottarga di tonno butàriga tuna fish roe salt cure

botargo boutargue karasumi bottarga di tonno batarekh butarkhah avgotaraho tuna botarga salted fish roe egg cured Bottarga (Salted Cured Fish Roe)

Bottarga is popular name in English and Italian, while it’s popular with other names around the world; karasumi (Japan) butàriga (Sardinian), botarga (Occitan, Spanish, and Catalan), poutargue or boutargue (French), butarga (Portuguese), batarekh or butarkhah (Arabic), tarama or haviar (Turkey) and avgotaraho (Greek). Here in Indonesia bottarga possibly translated as telur ikan tuna asin, while in Malaysia there also salted and cured fish roe called telur terubuk masin made of the roe of  freshwater fish Toli Shad.

how to make bottarga salted tuna roe cured fish egg botargo di tonno recipe

Tuna Roe Bottarga

Botargo di Tonno is made from the roe sac of tuna, beside tuna or mullet roe, bottarga can also made of swordfish, halibut, herring, flounder, white seabass, weakfish or mackerel or other small size fish egg with sac, so never made it with salmon roe. My fellow blogger friend Merryn of Merry’sMenu even Making Bottarga from Flathead Fish Roe. I’m making mine from tuna, the fishmonger told me that it’s dogtooth tuna fish roe. I actually specially ask my fishmonger to save the tuna’s roe for this fish egg seafoood charcuterie project. The Minangkabau descent fishmonger guy actually used to save the roe and bring it to feed his family and never even though to sell it because it’s considered as delicacy, his wife used to make Gulai telur Ikan (Fish Roe Curry) or Pindang Telur Ikan (Spicy sour Fish Roe Soup) with it.

making bottarga tuna botarga botarga sal cured tune fish roe soaked olive oil

Fresh Tuna Roe with Whole Attached Sac Membrane

How too choose the egg roe for making homemade bottarga ? first step is make sure you choose the very fresh egg roe with complete and unbroken sac attached and covering the roe. Never used any fish roe broken sac because the salt will penetrated too much into the roe and made it too salty and almost unedible once it cured. FRESHNESS is the KEY of DELICIOUSNESS of bottarga, fresh tuna roe used to be bouchy and not too watery or too dry with natural pleasant sea fragrance, never used if the smell too strong or even slight rotten fishy aromas. Choose the ripe fish roe is one where you can see the eggs in the sac they come in, and that they are uniform in color. The watery fish roe is normal, but will take longer time to cure. Unripe fish roe will not work, you must be able to see the eggs; if they are too small, do something else with the roe.

homemade bottarga tonno boutargue salted tuna roe botargo cured fish egg roe salt cured

Salted Fresh Tona Fish Roe

Now we making the homemade tuna fish roe Bottarga di Tonno. The tuna fish roe submerged in a 37 % salt saturated water solution overnight and then patted dry. The tuna fish sacs then individually coated with olive oil  and let it sit for about few hours until the oil absorbed to prevent it dry once cured. The fish roe then coated with salt and then marinated for about 2-3 days depending on the size of the fish roe sac, the bigger sac needed more time. You may see some liqued dripping from the fish roe sac and some of the salt dissolved, hence you need to massaged the outside by hand to eliminate air pockets and add extra salt and  to coated the cured fish roe.  The result is firmer fish roe and it’s need to be air dry cured and let the time changing the salted raw tuna fish roe into Bottarga di Tonno

homemade botarga salt cured fish roe tuna bottarga botargo tono

Firm Salted Tuna FIsh Roe

This is the salted and marinated fresh tuna fish egg roe for two days. The salted tuna fish roe sack then washed under running cold water, rubbed the sack a little bit to removed the excess salt and then patted dry with dry and clean pepper towel.  The salted tuna fish roe much more firmer than than the raw sack.

tuna botarga di tonno salt cured fish roe

Bottarga di Tonno, Already Dry Cured for 14 days

This is the Bottarga di Tonno or salted and cured tuna fish roe after air dry cured for about fourteen days in my refrigerator. Bottarga should be firm but not rock hard, the salt should not over power the flavor of the bottarga, there should just be a hint of salt in it’s flavour and it should be gentle on the palate. The bottarga should not be dry but moist an creamy in flavour.

tuna bottarga tonno caviar salted fish roe moist oily botargo crumble grated

Different Ripeness of Tuna Roe Made Different Texture of Bottarga di Tonno

botargo di tonno cut crumbly tuna roe salted cured fish egg homemade bottarga tuna karasumi

Nice Moist, Crumbly and Buttery Texture of Bottarga di Tonno

This is homemade Bottarga di Tonno or salted and air dried cured tuna fish roe finished product looked a like once i cut the sac it in half. There’s different color and texture of the bottarga, it’s depent on the ripeness of the roe inside of the sac before it’s salted an cured. The overly ripe tuna fish roe got bigger individual grainy egg and it’s crumbled easily once grated, just perfect for making pasta or fried rice. The sufficiently fully ripe fish turn into a very moist and creamy bottarga, just perfect to almost any bottarga recipe, but i prefer to served it raw without any heating or cooking process.

homemade tuna bottarga boutargue salted tuna bottargo di tonno tuna fish roe

Grated Bottarga di Tonno

bottarga tuna roe powder grated botargo salt cure tuna roe fish egg homemade bottargo

Ready to Use Bottarga di Tonno Powder, Seafood Gold!!!

The salted tuna fish roe or Bottargo di Tonno is now ready to use in any kind of dish you want it to be. Bottarga is briny with a creamy buttery sweetness, smooth  and slighly grainy in texture with a natural savoury sea flavour. If you love caviar, you probably loves bottarga and vice versa, but my friend who doesn’t love caviar lovin the bottarga once it cooked with pasta.

grated bottarga tonno tuna botarga grated recipe topping pasta homemade cure botargo

Freshly Grated Tuna Fish Roe Bottarga

Here’s Few Ideas of How to Eat and Enjoy Bottarga:

thin sliced bottarga homemade botargo salt fish roe appetier topping flat bread bruschetta salsa olive oil vinegar balsamic dressing chili

Tuna Bottarga Appetizer with Flat Bread

1. Sliced or Grated Raw Bottarga

bottarga thinly sliced recipe appetier botargo flat bread bruschetta topping pizza salsa raw botarga topping olive oil balsamic vinegar dressing onion chili mustard blossom

Thin Sliced Bottarga Flatbread with Kalamata Olives Puree, Sliced Red Shallots, Chili, Cherry Tomato, Fresh Micro Green Herbs (Mustard & Lemon Basil),  Edible Black Mustard Blossom, Olive oil & Balsamic Vinegar Reduction

Raw thiny sliced or grated bottarga is used to be served as as an appetizer. The richness of bottarga with it’s naturl briny ts is a great option for appetier because the bold naked savoury flavour  of bottarga is definitely tickle the taste buds. Bottarga also can be eaten with lemon juice on a piece of baquette, pizza, flatbread or any kind of bread which used as you serving anchovy. This is thinnly sliced Tuna Fish Bottarga di Tonno served as topping for Homemade Flat Bread or Tortilla with sliced raw shallots, chopped tomato, black olives puree, chopped chillies, micro greens and edible black mustard blossom. The flat bread tuna fish Bottarga di Tonno also drizzled with olive oil and balsamic vinegar.

pasta bottarga di tonno aglio olio spaghetti botargo tuna egg roe

Bottarga Pasta (Aglio Olio Style Angel hair Pasta with Confit Crayfish)

2. Bottarga with Pasta

Bottarga with pasta is the most common way to prepare the cured fish roe. The dried salted fish roe grated or finely chopped then sauteed with butter and other ingredients like garlic, chili and shallots until slighly bubbly and cooked. The best quality bottarga made of ripe fish roe will be crumbly well coated evely the pasta that lated added into it. The picture above is Bottarga Angel Hair Pasta aglio olio and served it with crayfish confit.

fried rice bottarga sit fry spicy rice salted fish egg roe cured karasumi rice don

Bottarga Fried Rice

3. Bottarga with Rice

Bottarga with rice, now my Indonesian taste buds will be satisfied. The Nasi Goreng (fried rice) telur ikan asin or translated as salted  fish roe fried rice is the best way to present the savoury sea flavour of it. The sauteed grated bottarga stir fried with the spicy spice paste and rice and other ingredients until the individual grain of rice is charred and coated well with the cured fish egg. Extra grated bottarga made it delicious even more. In Malaysia especialy in Serawak, the freshwater toli shad fish bottarga or telur ikan terubuk masin used to be steamed with rice and eaten as a morning booster.

recipe bottarga fried rice botargo rice salted botarga di tonno tuna roe egg fish

Spicy Fried Rice Bottarga

Raw bottarga is got a pleasant sea briny flavour and the delicate sea aromas even stronger once it cooked. This afternoon i made dinner of  Nasi Goreng or fried rice with grated bottarga and my grandma comes curiously to the kitchen by the aromas once i tossed the grated tuna bottarga with butter. The fried rice above is actually bold and very simple, but the spicy chili spice paste and the savoury grated Bottarga di Tonno made it very hearty and delicious, then i said myself this salt cured fish roe is worth all the time the efforts.

homemade botargo di tonno bottarga  bottarga butàriga botarga poutargue  boutargue  butarga  batarekh butarkhah avgotaraho toro karasumi

Recipe Bottarga di Tonno (Salt Cured Tuna Fish Roe)

Recipe Bottarga di Tonno (Salt Cured Tuna Fish Roe)

Ingredients:

  • whole fish roe or egg sacks (small eggs are best)
  • salt
  • 37% salt solution brine (10 grams salt per 1 litre of water)
  • olive oil

How to Make Bottarga di Tonno (Salt Cured Tuna Fish Roe)

  1. Soak the tuna fish roe overnight in 37%  saltwater solution .
  2. Remove from the solution and pat dry the tuna fish roe on paper towels.
  3. Coat the tuna fish roe with olive oil for about 2-3 hours
  4. Lay out fresh paper towel on a tray and liberally sprinkle with salt, place the roe on top and cover with more salt.
  5. Place this in the fridge and massage it to remove hte air pocket, replace the paper towels daily.
  6. After 2 or 2 days the tuna roes will have firmed up.
  7. Washed the tuna roe fish sac under running tab water to removed the excess salt, pat dry
  8. Hang or pleace the salted tuna roe in a rack  and place it in a cool dry place (refrigerator) for 10–14 days (or longer, if desired).
  9. Remove the roe from its hanging place, wrap and refrigerate.
  10. Bottarga is best served freshly sliced or grated onto pasta.

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