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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 Filet a Whole Salmon
Chef Bobby Varua demonstrates how to filet a whole salmon.
This series: 180,592 views
How to Filet a Whole Salmon
Chinese plum wine
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.
Bobby Varua: Hi! My name is Bobby Varua, Executive Chef in 701 Restaurant here in D.
C. And we are here to show you how to break down a salmon. At this point right now after we butcher our salmon I am just going to go through a little bit on how to clean it down before you start portioning it. So lets get started. Again we are going to be working with a sharp knife. Once our fish is butchered we have a couple of things that we want to do to this fish. We have the belly side that we have to clean, clean off and then we have a little bit of some bones that we are going to go through. And after we get off the bones we are going to go over on how to take the skin off alright. So what you want to do is just take your knife, we call swiping so to speak. Alright, you want to keep your knife on an angle of the fish and we are going to make an incision right by the belly or towards the tail of the fish and we are going to start by making a nice incision here just like that. And what we are going to do is run our knife again with the contour of the fish and just run that down the belly. Okay and now what we have here is we call swiping this is called swiping. You don't want to keep on doing this too much because you don't want to bruise the fish or the meat. You want to do it as less times as you can, that is why it is really important to work with a sharp knife.
So what we have now, we have the belly, the belly is good you can make belly tartar, you can make some soup out of it, plenty of things to do with that belly of the salmon. The next thing what we are going to do is we are going to take the fish, we are going to look for the bones. There is about 20 bones in here on the fillet, always want to start by the head. But what we are going to do is we are going to click each one out, you don't want to serve your guest a piece of salmon bone on it. It is not going to be too pleasant. It might be a little visit to the hospital. But anyway just takes two seconds, you can buy yourself one good pair of chef tweezers at any supermarket. Or if you cant find it in the supermarket, you are going to ask your local fish monger, I am sure they can lend you one or you can buy one from them or a specialty store. But we are just going to go through these bones and get those out and I am just going to go like that, always feeling again with your finger, little forefinger going through the whole entire fish. Once the bones are out, if there is any excess fat or if there is any excess singe on the fish, you can kind of just take your knife and clear it off which is fine. What we are going to do now once the bones are out, now you have got yourself a nice fillet. What we are going to do is again take your knife, very, very sharp knife against your steel. We are going to take our knife at the bottom of the tail, we are going to make a small incision just like that, and we are going to run it right across the Salmon. Always making sure that the knife again is on 8 and 9 degree angle towards the cutting board. If you go to high you are just going to go swiping into the fish, if you go too low you are going to go right into the skin and you are going to take the skin off and you are going to be left with some spots here. So I like to do is, I like to hold the end of the fish with a towel again for safety, holding the knife at an angle, it just going to come by. That is why it is really important to have a sharp knife, but you are going to take your fish after its done fully, and there you go. Thats a nice Salmon skin right over here make a nice shoe out of it, may be pair of boots. Alright beautiful and that is it. Coming up next we are going to show you how to portion the Salmon.