Welcome back to another cooking video.
I’m Chef Devaux and I’m going to teach
you how to make some salmon chips and delicious
Asian guacamole to go with it, so you can
just dip those chips into it and just enjoy.
Okay, so there’s a lot of cooking to be
done, let’s get going.
You start off with a beautiful piece of salmon.
It doesn’t have to be sushi-grade, and just
spray over it.
What it’s going to do is it’s going to
cure it, it takes some of the water of that
to get the salmon a little bit more tougher
and a little different texture.
I’m just going to flip it over here, okay,
wash my hands a little bit.
Okay perfect, now you add a bit more salt
on the other side.
Just enough salt just to cover the entire
fillet of fish all the way around it.
Like I was saying it’s going to cure the
salmon, and it’s going to make it a little
bit more tougher and that’s just going to
make the flavors more intense, and it’s
going to make it great for deep frying.
Okay, so here I am just going to put that
into a tub and leave it in a cool place, like
the fridge, for about 45-minutes to one hour.
While that’s curing let’s make the guacamole.
Alright to start with you take a spice blender
like this one and you just put one teaspoon
of garlic powder, just like this.
And then you put one teaspoon of dehydrated
onion flakes, just like these.
These are really nice ones, I must say.
But you can get these in every single supermarket
more or less, they are pretty generic.
Pop that in there, and then one teaspoon of
cayenne pepper flakes.
I like cayenne, see all that stuff in there
– look at that.
Nice spice stuff.
Drop it in there, and then we put one teaspoon
of cumin.
Now I’m going to put just a tip of a knife
of smoked paprika, this is very intense smoked
paprika, so just a tip.
Anymore than that and you risk ruining everything.
Just put that to one side, and then we’re
just going to put sun-dried tomatoes.
These have been dehydrated slowly in the sun,
and I’m just going to put two of them, let’s
call that two teaspoons worth, because they’re
about the size of a teaspoon.
There we go, and now the salt.
We’re going to put one teaspoon of Hawaiian
Red rock salt, this is amazing salt.
Throw that in there, and then one teaspoon
of rock salt, this has a real intense aroma.
I can smell it right now, just amazing stuff.
And then I’m going to put one teaspoon of
pink Himalayan rock salt.
Okay, I might be messing around with you,
you don’t need three different types of
salt, just take one type of salt and put three
teaspoons of it.
I suggest the smoked salt.
Okay now I am just going to put the lid on
this, just screw it in nice and tight and
then I’m just going to put it onto the Kenwood
Blending machine.
Once it’s on then just turn it on and just
blend it nice and thoroughly until it’s
one smooth mixture, just like this.
There we go, done pretty quickly with this,
and then just unlock it.
I’m going to show how it looks, so you can
have reference.
Take it out and I’m going to show you the
powder.
This here is what you want to end up with.
One smooth powder just of amazing salty spiciness,
it’s just great.
This is just going to add that flavor and
punch to the guacamole.
Alright so here I’m going to chop some avocados,
basically just going to do a quick chop here
just to make the mashing easier later.
Here just bunch them up and now I’m just
going to transfer these over to a bowl.
Just pop them in there using the knife, nearly
done.
Once all the avocados are inside what you
want to do is you want to take three tablespoons
of minced onions – one, two, and three.
And then you want to add one tablespoon of
that beautiful spice mix we just made, okay.
And now you want to start mashing it up.
Now I prefer a mash rather than a blender
because a blender creates a very smooth guacamole
which just isn’t right.
It has to have that little bit of chunkiness
to it.
But not too chunky, so do mash it up good
with the masher.
Okay, so now I’m just going to add some
lime.
What you want to do with the lime is you just
want to roll it on the cutting board, and
this will release all the juice inside so
when you cut in it compresses much easier.
I’m just going to roll two of them.
I only think I’m going to need one of these,
but I’m just rolling two just in case.
Okay, so, just cut it in half and now I’m
going to just squeeze it in.
What you want to do is squeeze one lime in,
see how it is, if you feel it needs a bit
more then just add another bit of lime.
You just want the lime to cut through the
richness of the avocado, just to balance it
out a little bit.
Alright, so here we go, nearly done.
That’s one lime in there, just mash it up
a little bit.
Okay, alright now I am going to add one tablespoon
of Mirin, this is going to add a little bit
of Asian flavor into there, and just mash
it up a little bit more.
I like to keep mixing to see how it is.
Now I am just going to add some fresh garlic,
just to accentuate, give it a different flavor
profile to the already powdered garlic inside.
I’m just going to cut off the sides and
then you want to crush it to release the skin
of the garlic.
This makes it much easier to release that
skin.
Just peel it off and it should come off quite
easily.
Then once you’ve got all the skin off just
put it into a garlic crushing press and then
just press out one clove - perfect.
Now you want to take some freshly grated wasabi
and throw in one and a half teaspoons.
If you don’t have freshly grated and you’re
using powdered fake wasabi use a bit less
because that’s much stronger, it might throw
everything off.
Just taste and test and see how it goes.
Now I’m going to add one and a bit tablespoons
of toasted sesame seeds, get the toasted ones
they have a lot more flavor.
And then just a splash of soy sauce just like
this.
That’s great, that’s about one teaspoon
of soy sauce, I’d say.
And now two tablespoons of diced tomato.
Now you want to make sure to mix it in a little
bit but don’t over-crush it because the
redder the tomato with the green of the avocado,
I’m sure you learned in primary class will
make a brown color, so you really don’t
want to over-crush this, just slightly push
the ingredients together and mix them in a
little bit.
Okay, now just taste.
That is amazing.
It just needs one more thing, just a little
bit of coriander and it’ll be good to go.
Just take some coriander and just pick off
the leaves just like this, okay, don’t want
to get any stems in there, only leaves.
Once you’ve got enough leaves on the board
what you want to do is you want to roll them
up like you would a cigar.
I’m sure you’ve all had experience rolling
cigars, so I don’t have to really explain
this part.
Just roll them like that, and once you’ve
rolled them into a nice roll what you want
to do is just cut it.
Rolling it keeps all the leaves together and
makes it easier to cut all them properly.
Once you have cut through the entire coriander
cigar do another chop in the opposite direction
just like this.
And then just scoop it all up, place it in
and now I’m going to mix it in but I’m
going to use a fork instead because I don’t
want to crush those leaves in too much.
I am going to just fold in the coriander leaves
just like this with a fork and that’s pretty
much the guacamole done.
Now you want to leave this in the fridge,
cover it up with some cling film and you are
going to leave it in there for a couple hours
so it doesn’t get too brown and oxidize,
and just leave it for later.
Now back to the salmon.
After about 45 minutes to one hour what you
want to do is rinse off the salt and then
once you’ve rinsed it off well enough then
you take a paper towel and just pat it dry,
just like this.
Now get ready to cut it, put it on the cutting
board, and then how you want to cut it is
at a 90 degree angle to the fat lines, like
you would sashimi.
I am just going to place it the right way,
here we go – if I lay it like this then
the fat lines are running parallel to the
board then I can just drag the knife towards
me and I won’t have to worry about it.
Here I am just going to drag the knife down
towards me, there we go and I am cutting through
the grain of the salmon.
Just simple very thin slices just like this,
just the rest the palms of your fingers against
the salmon and drag the knife in one swooping
motion.
It helps to have an extremely sharp knife
like this one.
If you want something like this check out
my website on the top left corner of your
screen Boxsor.com.
I am happy to announce we now can ship worldwide
these amazing knives.
Okay, just cut the entire salmon piece and
then we’ll move on to making the chips.
Alright you take a piece of cling film, put
it on a cutting board just like this, and
then you want to take a little bit of cornstarch
and just powder it over the piece of cling
film and spread it out just like that.
Place a slice of salmon onto your cornstarch
and then just press it in, turn it around,
make sure that cornstarch is all over, fold
over the piece of cling film, get all of that
cornstarch pressed into it.
Once that’s more or less done, it feels
really weird to the touch but this will make
it really crispy in the deep fryer so you
really have to do this part.
Once you’ve done that you want to place
it into the deep fryer at 145 degrees Celsius,
this is the view from inside the deep fryer
with my GoPro – risking down as deep as
you can go just to get you this never seen
footage.
Alright so make sure the salmon piece does
not stick to the bottom like it’s doing
right now as you can see, what you want to
do is put some utensils in there, maybe pull
it out or shake up the deep fryer so it releases
like that.
Perfect.
Once it comes to the top you want to keep
flipping it over so that it cooks evenly and
you want to cook it for about three, four,
maybe five minutes maximum.
It’s up to you, you’ll have to gage it
by looking at it and feeling the texture.
What you want to end up is with a leathery
sort of texture at the end.
Not the completely crispy one.
I am going to take it out now, place it on
a paper towel just to drain off some oil,
turn it around to get some oil off the other
side, too.
Once you have cooked them all like this then
you put up the deep fryer to 190 degrees Celsius
and then you just put them all in there and
this second cook is going to crisp up the
salmon chips.
It’s going to make them really crunchy.
Take those, place them in here, separate them
out a little bit, keep turning them around
and it’s going to take again three, four
minutes, maximum five minutes.
Once they are all more or less done, what
I am going to do is just drain them out a
little bit and once they are drained I am
going to put them onto the paper towel just
to let some of the oil drain out.
They are going to be sizzling hot.
Now for some of the garnish.
What I am going to do is take some rice noodles,
throw them into the deep fryer quickly, they
are going to puff up and air up and expand,
and this is going to be great.
They are basically done now.
Once they are completely done what you do
is just lift out the tray and just let them
drain out on top of the deep fryer.
Now to plate up.
What you want to do is take some of the beautiful
guacamole we made at the beginning and just
place it on, just like this.
I am going to put a second scoop on top of
that, perfect.
Now I’m going to pop some coriander leaves
into it, just make it look a little bit more
lively.
Once all that coriander is in there and done
what you want to do is take those rice noodles
you just cooked a second ago and just place
them onto the board like this, just to give
it a little bit more volume, a little bit
more height to the plate.
Now you just want to prop your salmon chips
around on top of it, and have them just presented
in a way that’s interesting.
Once that’s done you can just take your
salmon chips and dip them into the guacamole
and eat it, and I promise you it’s delicious.
Voilà done!
Okay, this is the end of the video.
I hope you enjoyed it.
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Thanks for watching.
I’m Chef Devaux, see you guys next week.
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