Fish

Oct

28

2019

0

How to Make Seafood Ceviche with Fish and Shrimp

By jacob burton

I walk you through the process of making seafood ceviche using the "Flavor Punch" approach. This is the exact method we use to make our signature ceviche appetizer served at The Shore Restaurant, but what's most important, is the methodology behind building an intense yet balanced flavor structure.

The basic process is this:

0

ACJ 015| Emulsified Pan Sauce

Download Podcast Episode

I answer Joni's question about making a pan sauce after pan roasting a salmon.

Oct

08

2015

4

Halibut Ceviche

By jacob burton

This dish is a great representation of the collaborative environment that I try to foster at Stella. Pulling influences from different backgrounds, cultures, and styles is what we're constantly striving towards.

Oct

08

2015

1

Chablis Poached Salmon Rillette with Lemon and Tarragon

By jacob burton

A rillette is made from meat, (usually pork or game), that is slowly cooked in fat or a flavored liquid, and then pounded into a paste using some or all of the cooking liquid. The resulting paste is then placed in a jar or ramekin and capped with fat, which allows the meat to cure and the flavors to meld.

Aug

17

2015

0

Smoked Salmon Pâté

By jacob burton

This recipe is a great way to use your left over salmon scrap after you butcher a side down into fillets. The salmon is pureed in a food processor with a flavored cream and then baked in a terrine mold. The finished product is a slice-able yet spreadable pâté that works great as an appetizer or canape.

Aug

17

2015

9

Honey Anchovy Aioli

By jacob burton

This aioli is rich and flavorful; the umami brought by the boquerones make it a great condiment for many applications.

Aug

17

2015

0

Fish Stock - Basic Recipe

By jacob burton

Classic fish stock recipe.

Dec

20

2012

11

CT 011| How to Pan Roast Salmon

By jacob burton

How to Pan Roast a Fillet of Salmon - Video Technique

This video demonstrates how to pan roast a fillet of salmon.

Sep

07

2012

0

HCC 007| Chablis Poached Salmon Rillette with Lemon and Tarragon

By jacob burton

Rillettes are a great introduction into charcuterie because they're fairly easy to make and absolutely delicious. These salty-meat spreads are best described as a cross between confit and pate, and our one of my favorite ways to start a casual gathering or a multi-course tasting menu.

Jul

08

2012

2

SNS 013| How to Make Classic Fish Stock

By jacob burton

How to Make Fish Stock - Video Technique

In this video you will learn how to make a classic fish stock, which can then be used to make any number of sauces, broths, and soups.

Jan

28

2012

8

CKS 040| How To Break Down (Butcher) A Whole Salmon

By jacob burton

How to Break Down (Fabricate/Butcher) A Whole Salmon - Video Technique

This video will teach you one of many techniques for butchering a whole salmon, or any "symmetrical fish," as opposed to a flat fish like halibut or sole.

Aug

04

2011

8

TCD 002| Ahi Sashimi, Cantaloupe "Caviar," Dehydrated Sesame Oil

By jacob burton

Ahi Sashimi with Cantaloupe Caviar - Video Recipe

The video above will take you through the process of creating and plating our ahi sashimi dish that we are currently serving at Stella. If you've already watched the video and just need a quick refresher, you can refer to the step by step pictures below. For more information on acquiring specific ingredients or supporting recipes, please see the notes section at the bottom of this post.

Jun

16

2011

22

TCD 001| Pan Roasted Halibut, Tomato-Panzanella Salad, Lemon-Caper Beurre Blanc

By jacob burton

Pan Roasted Alaskan Halibut with Panzanella and Beurre Blanc - Video

We kick off our new recipe video series, "The Completed Dish," with a video on how to make our top selling entree. Not a night goes by that a guest doesn't request this recipe and the best part is, it's extremely simple. There are a few background techniques that you should understand first, like pan roasting a piece of fish and how to make a beurre blanc sauce.

We've shot video on all these techniques and some more that are mentioned in this video. For more information, check out the links below.

Jun

15

2011

17

CT 004| How To Pan Roast Fish

By jacob burton

How to Pan Roast a Fillet of Fish - Video Technique

Pan roasting at the simplest level is starting a food product in a hot pan on the stove-top and then finishing in the oven. In this video, we pan roast a piece of halibut to give it a great crust and a succulent texture. The number one key to this technique is to never peak at your crust side and trust your judgment.

Jun

12

2011

5

CKS 038| How To Butcher And Portion Sides Of Halibut

By jacob burton

How to Portion a Side of Halibut - Video Technique - Culinary Knife Skills

This video will teach you how to fabricate fillets of halibut from a large side.

May

08

2011

2

CKS 033| How To Butcher An Ahi Loin For Sashimi And Steaks

By jacob burton

How to Break Down an Ahi Loin For Sashimi and Steaks - Culinary Knife Skills, Butchery, Fish - Video

High grade ahi tuna is great for both sashimi and searing rare. Because of its delicate flavor and texture, good ahi should always be served raw, or at the very least, seared very quickly over high heat and served rare. This video will teach you how to butcher an ahi loin into "soku block" used for sushi, or steaks, which you can use for searing.

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Fish