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Salty seafood

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    Salty seafood

    I recently bought a salt block (Himalayan salt) to use for cooking. It's fun for a change, and you can use it on your grill or indoors. It takes longer to heat up in the oven, but it works just as well. I seared some tuna and scallops. I served it with some fresh Italian pasta (farfalle), together with a lime aioli. I drizzled it all with balsamic vinegar cream. The lettuce is called 'maché' over here, don't know what you all call it. Tasty, nonetheless :-)

    The recipe is simple. Sear the shallots and tuna for a minute or so, then serve. Fresh seafood is always nice.

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    #2
    I’m not sure I get it Henrik , does the block add salt to the seafood?

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Yes it does. The combination of oil (if used) together with juices from the food dissolve salt on the surface of the block. So you get a frying pan with an automatic salt dispenser, kind of :-)

    #3
    What a lovely plating Henrik !! Interesting concept, heard of it but this is the first I've seen it done, thanks !!

    BTW, got your cook book, I'd like to post a review if you don't mind. I think it captures the essence of the bbq scene today. Great read so far !!

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Thank you Troutman! Yes, the salt block is good fun. Another way to cook food on the grill. Yes: Please post a review, I'd much appreciate it! So cool you like the book.

    #4
    Wow! What photos those are! Awesome food too!

    that looks like a watercress or radish greens. Is it spicy/bitter?

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      No, it's not water cress, I need to look it up online. Well, it could very well be a relative to water cress, what do I know. It's not spicy/bitter at all, the flavor is mild and nutty.

    • EdF
      EdF commented
      Editing a comment
      Looks a bit like baby spinach. But what do I know?

    • Daddio on the Patio
      Daddio on the Patio commented
      Editing a comment
      EdF I was going to say spinach too.

    #5
    Fabulous!

    Comment


      #6
      These photos and recipe will go nicely in your second cookbook, Henrik . Just wishing and hoping here.

      Kathryn

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        Thank you Kathryn!

      #7
      Fantastic!!!!! If for any reason your cooking career doesn't work out you can definitely get into photography.

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        Thanks Steve!

      #8
      Henrik, would you recommend salmon on a block like that?

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        Yes, if the salmon is not too thick.

      #9
      Great job Henrik.

      Comment


        #10
        That looks awesome. Sweet website too I just checked it out! I think I'm going to try your technique for the Kobe beef.

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          I can highly recomend it!

        • JakeT
          JakeT commented
          Editing a comment
          The cut I have is quite a bit more thin than what you had on your website. Should still be fin using the same method ya?

        • Henrik
          Henrik commented
          Editing a comment
          If it’s thin, I would just sear it. Or if you still smoke it, monitor temp real close so you don’t overshoot.

        #11
        so does the salt block disintegrate over time? do you have to clean it much when you are done using it? obviously you can't use water to clean it, right? where/how do you store it?

        Comment


        • EdF
          EdF commented
          Editing a comment
          We had one a while back. Just wiped it off with a slightly moist paper towel or sponge. Storage was the usual kinds of places, like in a bottom cabinet. No fuss, really.

        • Henrik
          Henrik commented
          Editing a comment
          What EdF said :-)

        #12
        Cool!

        Comment


          #13
          Love using the Salt block.

          Comment


            #14
            This is what we call mache in the US: https://en.wikipedia.org/wiki/Valerianella_locusta

            Looks pretty similar to what you have.

            Comment


            • Henrik
              Henrik commented
              Editing a comment
              Spot on! Thanks Willy, that's the one!

            • EdF
              EdF commented
              Editing a comment
              Cool!

            #15
            Look similar to spinach but I know it's different. I can't wait until they build that bridge from USA to Sweden (or at least Norway)!

            Comment


            • Henrik
              Henrik commented
              Editing a comment
              Lol! Yes, Norway is good enough :-)

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