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How to Break Down a Whole Salmon

How to Clean a Whole Salmon

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Bobby Varua
http://www.701restaurant.com/  
(202) 393-0701

Before making his way to Washington DC, Executive Chef Bobby Varua had spent the last decade working with some of the best chefs in the United States.

Chef Bobby Varua has worked with such chefs as Francois Payard, Daniel Boulud, Claude Troisgros and Charlie Palmer. Besides training in some of our countries most well-renowned kitchens, Bobby Varua states that his love for cooking came from being inspired by his father. His father was not a professional chef, but Bobby states that watching his father cook drew him to this artful profession.

At 35 years old, Chef Bobby Varua has made a huge impact working in the culinary industry. Recognized by Time Out New York Magazine in 2005 as one of the next up and coming rising chefs to hit the culinary scene.

Bobby describes his food as being whimsical, clever and aesthetically enhancing. He believes that “…the art of cooking is more so to express than to impress.”

As Executive Chef of 701 Restaurant, Chef Bobby Varua is excited to put his interpretation of Modern/classic American cuisine. He truly believes that the success of great food comes from the heart.

How to Clean a Whole Salmon

Add this skill to your list! Chef Bobby Varua demonstrates how to break down a whole salmon and make a delicious summer salad. This video will show how to clean a whole salmon.

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Salmon

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Peach

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Butcher

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Knife

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Filet

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Cook

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Fish

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Seafood

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Salad

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Portion

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Clean

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Whole

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Recipe

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How to Clean a Whole Salmon

Ingredients

Salmon
Baby Arugula
Limes
Lemons
Oranges
Tomatoes
Mint
Cilantro
Salt
Pepper
Chinese plum wine
Olive oil
Horseradish
Garlic
Thyme

Instructions

1. Clean and fillet salmon and season it with salt and pepper. Add olive oil to a pan and heat it up. Add the salmon and start searing it.


2. In a separate dish, add baby arugula, lemons, oranges, tomatoes, mint and cilantro. Add salt, pepper and plum wine and mix it all together.


3. Cook the salmon for 2-2 1/2 minutes on each side. Add a few sprigs of thyme and crushed garlic. Baste the salmon in butter.


4. Place the argula salad on a plate and place the salmon on top of it. Finish with horseradish, olive oil and peaches on top.

 

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Transcripts

Bobby Varua: Hi! My name is Bobby Varua, Executive Chef of 701 Restaurant. Here in Washington D.C., we are outside with the beautiful Penn Quarter Navy Memorial Navy yard. We are going to be showing how to break down a whole entire Atlantic Salmon, break down to beautiful portions of fish, make a nice summery spring dish with little bit of heirloom tomatoes, Georgia peaches, little bit of Ensalada, and a little bit of port wine. Before we get started I just want to go over just a couple of things. These are some of the tools that you are going to be needing to do this little project of yours. You are going to need fish tweezers, sharpening steel, and most important, you are going to need a very, very sharp knife. A lot of accidents do happen when you don't have a sharp knife. So out of all the tools that we are going to need, definitely are going to need a sharp knife to do this little project. Also you need is two cutting boards to hold your fish, some towels and some sanitation gloves. So before we get started I am just going to tell you a little bit about myself. I just moved here from New York City, spent the last 14 years working in Manhattan with some of the greatest chefs. I am very proud to say I worked at restaurant Daniel with Daniel Boulud, worked at Aureole Restaurant with Charlie Palmer. I also did sometime with Jean Georges at Nougatines Trump Towers. So I am happy to be here in Washington D.C. to make some beautiful food, but otherwise that is pretty much it from me, and lets get started.

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