{"id":14744,"date":"2021-01-16T01:30:50","date_gmt":"2021-01-16T01:30:50","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/01\/16\/chef-chuns-miso-salmon\/"},"modified":"2024-11-02T12:28:35","modified_gmt":"2024-11-02T04:28:35","slug":"chef-chuns-miso-salmon","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/01\/16\/chef-chuns-miso-salmon\/","title":{"rendered":"Chef Chun\u2019s Miso Salmon \u2013 Gast Beitrag \u2013 Guest Entry"},"content":{"rendered":"

Ich habe wenige beste Freunde, aber wer braucht viele Freunde, wenn er ein paar wenige, richtig gute Freunde hat? So ergeht es mir! Einer meiner \u201eBest Friends\u201c ist Chun und er bringt uns heute Chef Chun\u2019s Miso Salmon! Vom ersten Tag an hat\u2018s bei uns geklickt. Wir haben immer ein Thema zum Ausdiskutieren, das ist so etwas Sch\u00f6nes! Er ist ein Chef und kocht wunderbar leckere, manchmal auch ausgefallene Gerichte und so habe ich ihn gebeten, etwas f\u00fcr meinen Blog zu \u201espenden\u201c. Sein erstes Rezept konnte ich diesen Sommer bei ihm geniessen und ich habe es richtig gehend verschlungen! Miso Lachs! Yummy!<\/p>\n

Chun stellt sich Euch vor, denn Ihr werdet noch weitere Rezepte von ihm in Zukunft hier finden, (No pressure Chun!) ganz herzlichen Dank!<\/p>\n

Chun: Ich habe Psychologie studiert, gab aber meinen Job als Dozent Ende 20 auf und habe mich im Gordon Bleu Institut in London angemeldet. Nach einer Weile vermisste ich gesundes Essen, da ich nur in Michelin Sterne Restaurants arbeitete. Deshalb er\u00f6ffnete ich ein Fusion Tapas Restaurant in Hong Kong. (Unterdessen geschlossen) Essen, das mit Aufmerksamkeit und Engagement gekocht wird, beeindrucken mich, sei es Street Food oder in einem gehobenen Restaurant.<\/p>\n

************<\/p>\n

I have few bestfriends, but who need loads of friends, if you have a few really good ones? That\u2019s what I have, lucky me! One of my bestfriends is Chun! He is a Chef and cooks beautiful, tasty and sometimes exceptional dishes. So, I asked him to provide me with some of his recipes for my blog. <\/em>I have tasted his first this summer and I devoured it, it\u2019s so good! Miso Salmon! Yummy!<\/em><\/p>\n

Chun is introducing himself to you, as you will see a lot more of his recipe in the future here. (No pressure Chun!) Thank you very much!<\/em><\/p>\n

Chun: Trained in Philosophy, I quitted working as a lecturer in my end 20s and enrolled in Le Cordon Bleu in London. I really missed having some wholesome food at one point, as I had been working only in Michelin-starred restaurants, and thus, I opened a fusion tapas restaurant in Hong Kong (now closed). Food prepared with attention and dedication impresses me, be it street food or in a fine-dining setting.<\/em><\/p>\n\n

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\"Chef<\/figure>\n<\/div>\n\n

Bitte erst das Rezept und die Anmerkungen lesen!<\/strong>
F\u00fcr 2 Personen:
60 ml Sake
60 ml Mirin
140 g Weisse Miso Paste
70 g Zucker
2 Lachs Filets a je 120 g<\/p>\n

Den Sake mit dem Mirin aufkochen, um den Alkohol zu eliminieren und auf ca. die H\u00e4lfte reduzieren. Die Hitze runterstellen, den Zucker einrieseln lassen und die weisse Miso Paste. Alles gut mit dem Schwingbesen verr\u00fchren. Wieder aufheizen bis kurz vor den Siedepunkt. Zur Seite geben und ausk\u00fchlen lassen.
Die Lachs Filets mit Salz bestreuen und mindestens 30 Minuten in den K\u00fchlschrank stellen. Dann trocken tupfen, um das restliche Salz zu entfernen. Mit der abgek\u00fchlten Sauce mindestens 3 Tage lang marinieren!
Den Ofen (Umluft 170 C) sonst 190 C Grad aufheizen. 30 Minuten vor dem Kochen \u00fcbersch\u00fcssige Marinade auf den Filets wegwischen und den Lachs dann bei Zimmertemperatur ruhen lassen.<\/p>\n

Dann im Ofen f\u00fcr ca. 12 Minuten backen, die Innentemperatur am dicksten Ort sollte 45 C Grad sein. Zum Schluss die Haut und Aussenseite mit einem Flambierbrenner\/K\u00fcchenbrenner brennen, bis alles ist karamellisiert! Man kann es mit der Marinade als Sauce dazu servieren, man w\u00e4rmt sie einfach wieder auf.<\/p>\n

Anmerkungen:<\/strong>
Man kann die Marinade mehrmals ben\u00fctzen. Ich koche sie jedes Mal wieder auf, vor dem Marinieren.
Lachs ist sehr viel delikater als Kabeljau, (was \u00fcbrigens im Originalrezept ben\u00fctzt wird) so seit vorsichtig, dass Ihr es nicht \u00fcberkocht. Das ist vermutlich der wichtigste Teil des Rezeptes. Ich wiederhole mich, NICHT \u00dcberkochen! Ich lasse ein wenig der Marinade am Fisch, damit es vor der direkten Hitze gesch\u00fctzt wird. Ihr k\u00f6nnt das Rezept ruhig auch mit Kabeljau machen. Aber da dieser Fisch fettiger ist, ist es auch schwieriger, ihn richtig zu kochen.
Experimentiert mit verschiedenen Miso Sorten, ich bevorzuge weissen Miso. Andere Chefs bevorzugen eine Mischung aus weissem und rotem Miso.
Serviert dieses Gericht mit weissem Reis und Eingelegtem.<\/p>\n

************
Please read the recipe and the remarks first!<\/strong><\/em>
For 2 Persons:<\/em>
60 ml Sake<\/em>
60 ml Mirin<\/em>
140 g White Miso Paste<\/em>
70 g Sugar<\/em>
2 Salmon Fillets of 120 g each<\/em><\/p>\n

Boil the sake together with the mirin to evaporate the alcohol and reduce until half. Turn down the heat, whisk in sugar and white miso paste until dissolved. Then heat up again for it to boil lightly. Set aside and cool down.<\/em>
Salt the fillets. Set aside in the fridge for at least 30 minutes. Pat dry to get rid of excess salt. Marinate with the sauce for at least 3 days.<\/em>
Preheat the oven to 190 C\/Convention, 170 C\/Fan.<\/em>
30 minutes before cooking, wipe off the excess miso on the fillets and let rest at room temperature. Put into the oven for around 12 minutes until the fish is cooked (thickest part 45 C). Finish off by torching (with the kitchen torch for flambee) the skin and the outside until well caramelized.<\/em>
You can serve it with the marinade (of course, remember to heat it up first).<\/em><\/p>\n

Remarks:<\/strong><\/em>
You can use the marinade for more than once. Each time I will boil the marinade again and cool down before another round of marination.<\/em>
Salmon is more delicate to cook than cod (which, by the way, is what the original recipe famous for). Be extra careful not to overcook. This is probably the most important part. I repeat, do not overcook your salmon. I will leave a bit marinade on the fish to protect it from direct heat. Feel free to substitute with cod. Since there is more fat content, it has a bigger margin of error.<\/em>
Try to experience with different type of miso. I prefer white miso. Some other chefs prefer a mixture of red and white miso.<\/em>
The dish goes very well with some rice and pickles.<\/em><\/p>\n\n\n

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Chef Chun<\/h1>","protected":false},"excerpt":{"rendered":"

Ich habe wenige beste Freunde, aber wer braucht viele Freunde, wenn er ein paar wenige, richtig gute Freunde hat? So ergeht es…<\/p>\n","protected":false},"author":5,"featured_media":162497,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[97,41,639,149,53,44,491,316,45,492,62],"tags":[151,50,493,360,51,494],"class_list":{"0":"post-14744","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-alcohol","8":"category-asia","9":"category-from-around-the-world","10":"category-fish","11":"category-guest-entry","12":"category-main-dishes","13":"category-japan","14":"category-salmon","15":"category-marinade","16":"category-miso","17":"category-sauce","18":"tag-fish","19":"tag-main-dish","20":"tag-japan","21":"tag-lachs","22":"tag-marinade","23":"tag-miso","24":"post_format-post-format-gallery"},"yoast_head":"\nChef Chun\u2019s Miso Salmon \u2013 Gast Beitrag \u2013 Guest Entry - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/01\/16\/chef-chuns-miso-salmon\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Chun\u2019s Miso Salmon \u2013 Gast Beitrag \u2013 Guest Entry\" \/>\n<meta property=\"og:description\" content=\"Ich habe wenige beste Freunde, aber wer braucht viele Freunde, wenn er ein paar wenige, richtig gute Freunde hat? 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