Should I: Eat Jack Scalfani's Buttermilk Salmon скачать в хорошем качестве

Should I: Eat Jack Scalfani's Buttermilk Salmon

I'm really mad at myself, this isn't really jack's recipe he was just following another recipe, but I over heated the salmon by putting the lid on it, and it got really awful. It's been one of the reasons I've been hesitant to finish editing and uploading it. I didn't really taste anything but lemons anyway, and that sauce itself was good I was dipping the chicken inside of it. I would have rather just baked it or grilled it as normal with usual herbs and spices and maybe put the lemon sauce over it later. I also had to clean the deep fryer baskets because I forgot that fresh battered chicken needs to go straight into the oil, not into a basket first and then the oil, but it came off ok. Big ups Montana_Banana_ for the onion cutting Jack's video here:    • Salmon Poached In Buttermilk & Herbs   Since Jack hardly showed anything on this video and he himself thought it was going to be shit but liked it later, I'm just going to post the recipe from his description: the recipe INGREDIENTS 1 medium shallot 2 cloves garlic 1 medium lemon 1 (1-pound) skinless salmon fillet, pin bones removed 1 teaspoon kosher salt 2 cups full-fat buttermilk 1 cup low-sodium vegetable broth 5 sprigs fresh thyme 2 bay leaves 1 teaspoon Dijon mustard INSTRUCTIONS Peel and halve 1 medium shallot lengthwise. Lightly smash 2 garlic cloves. Cut 1 medium lemon into 1/4-inch thick slices and remove any seeds. Season both sides of a 1-pound skinless salmon fillet with 1 teaspoon kosher salt. Place the salmon in a large straight-sided skillet or medium pot and cover with 2 cups full-fat buttermilk and 1 cup low-sodium vegetable stock. (It’s OK if the salmon is not fully submerged.) Add the shallot, garlic, lemon slices, 5 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer over medium heat, then reduce the heat to low so the poaching liquid is barely simmering. You'll see some white scummy foam collecting on the surface and the liquid will curdle. Cover and cook until the salmon is pale pink, opaque, and firm when pressed, 11 to 12 minutes. Remove the pan from the heat and let sit covered for 5 minutes. Use a slotted spoon to transfer the salmon onto a serving plate. Remove the shallot, garlic, lemon slices, bay leaves, and thyme, and reserve for garnishing if desired. Add 1 teaspoon Dijon mustard to the poaching liquid and place the pot back onto the heat. Bring to a simmer over medium heat and cook until the poaching liquid is milky and reduced by half, 9 to 11 minutes. Strain through a fine-mesh strainer into a large bowl. Serve the sauce spooned over the salmon. Garnish with the reserved aromatics if desired.