{"id":4273,"date":"2017-07-11T07:00:54","date_gmt":"2017-07-11T07:00:54","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=4273"},"modified":"2019-12-10T17:00:33","modified_gmt":"2019-12-10T16:00:33","slug":"pulled-salmon-sandwich-eng","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/pulled-salmon-sandwich-eng\/","title":{"rendered":"The Pulled Salmon Sandwich"},"content":{"rendered":"

Salmon and Barbecue in a\u00a0Sandwich<\/h2>\n

There is nothing to do, in the imagination of everyone, the word “Barbecue” almost automatically associates images of Ribs, Pulled Pork, Brisket, Meat in short. Fish in Low & Slow is a concept that is practically unknown. Even among the publications, except for Karen Putman’s Championship BBQ Secrets<\/em>, there is almost nothing about it. Yet among the Creole dishes of Louisiana and in general in the Southern States barbecue, Catfish is a classic. I’ve been thinking so much of trying to get it done. I want to create a Pulled Salmon Sandwich, like the way of Pulled Pork. This means\u00a0I want that tasty mix of tender pulp and thick and crisp bark that only the sugary American rub combined with a long low temperature cooking can give but I want it on the salmon! Here it is not about melting collagen, salmon to dissolve the connective is a breeze and much less. The texture I look for is that of a “stew”, similar to that of codfish to understand us, but with the smoky note and the typical taste of the barbecue in purity.<\/p>\n

The idea is to create a complete recipe, including a bun and a dedicated sauce. This is the ideal opportunity to bring a guest among these pages, as was the case with Carlo Alvaro during the test on\u00a0Hot&Fast<\/a>. So I explained my aim to my friend Alessandro Trezzi, asking him to make a suitable bun on the occasion. Alessandro is a great fan of baking, besides having the propensity to experiment that is just our case.<\/p>\n

Alessandro: “I admit I had a previous test of this and experimenting (from nowhere, as always) with an indirect multicereal dough (soft wheat flour of type 1, single bean sprouts and whole rye) without milk, butter or eggs. It was a good thing, the soft bun and the rustic flavor, typical of the doughs made with stone grounded flour, but they are more “full-bodied”, soft but definitely less melted than a real Bun. When you’ve talked about “pulled salmon”. The image that focuses on my mind is that of a real “cloud of bread”, sustained but not resistant to bite, which would allow your teeth to slip literally throughout the section, Amplifying the sensory experience, and for that purpose, nothing can equal a Brioche Bun made as it should “<\/p>\n

Me, on the other hand, I thought as a sauce to a mustard sauce that could counter the salmon’s fatness\u00a0but in a more fish-friendly version, made with fish broth, cream and white wine. I rubbed Salmon with a classic American rub and I chose a\u00a0Sweet Rub O’Mine<\/a>. For smoking\u00a0I chose instead a combination of cherry chunks and\u00a0alder chips<\/a>.<\/p>\n

Ingredienti:<\/h3>\n

\n
Dill<\/strong>\u00a0Buns \u00a0<\/strong>
\n(% on flour\u00a0Kg)<\/p>\n

Type 2 wheat flour (280 W)
\n51%\u00a0of whole milk
\n17%\u00a0of butter
\n1 egg\u00a0and 1 yolk\u00a0perper each flour kg
\n5.3%\u00a0of semolina sugar
\n0.5%\u00a0of diastatic malt
\n2.7%\u00a0of integral salt of Trapani
\n1% of fresh beer yeast (0.3% if dried)<\/div>\n

North Fisherman’s Sauce<\/strong><\/p>\n

2 parts\u00a0of sweet mustard
\n1 part\u00a0of Fish Broth
\n1 part\u00a0of White Wine
\n1 part\u00a0of whole Milk Cream
\nq.b.\u00a0of Flour
\nq.b. Salt and\u00a0Timut Pepper<\/div>\n

Pulled Salmon<\/strong><\/p>\n

1 half\u00a0salmon
\n3 spoons\u00a0of Sweet Rub O’Mine<\/div>\n

Smoke: Wild Black Cherry<\/a> Chips and Grey Alder Chips<\/a><\/p>\n<\/div>\n

Preparation:<\/h3>\n

Dill Buns (Alessandro Trezzi)<\/h4>\n
    \n
  1. Combine the cold milk from the refrigerator with sugar, malt and yeast, stirring until it is dissected. Pour the whole flour into the mixing bowl with about three-quarters of the freshly obtained mixture, fit the leaf and begin to knead, gradually increasing the speed so as to contribute immediately to the formation of gluten mesh, which is fundamental to the structure of the desired mixture. The leaf is preferred in the first phase as it helps to better mix the ingredients.<\/li>\n
  2. Emulsify butter and eggs in a bowl, both at room temperature, and unroll at least once to the dough and only when the previous quantity is completely absorbed. After the introduction of fat and protein is the time of salt, to be added\u00a0all together in\u00a0the center.
    \nThe kneading step is considered to be finished when the mass separates from the bowl and cleanses it, forming a\u00a0sort of column in the center of the bath. The ideal closure temperature of the dough is about 24\u00b0 C, since from this threshold all the microbiological processes necessary for maturation start; However, it is advisable not to exceed 27 \u00b0 C, above which gluten degrades by compromising the structure of the dough.
    \n
    \n
    \"Impasto<\/a>
    Fase di impastamento con la foglia, a procedura quasi ultimata<\/figcaption><\/figure>\n<\/div>\n
    \n
    \"Impasto<\/a>
    Test del glutine: tirando un pezzo di pasta, se diventa sottile \u00e8 sintomo che la maglia si \u00e8 formata<\/figcaption><\/figure>\n<\/div>\n<\/div><\/li>\n
  3. At this point is the time of so-called refreshments<\/strong>: mount the hook, make a few rounds of high speed until all the dough clings completely to the accessory, then repeat two or three times at a distance of 10 to 15 minutes . In this way the mass begins to “take nerve” and assume the final structure.\n
    \"Impasto<\/a>
    Rinfreschi con il gancio<\/figcaption><\/figure><\/li>\n
  4. When you finish the refreshments in the bowl\u00a0is the time of the actual closure on the work surface: dampen your hands slightly and drag the base of the dough to you with your fingers several times to form a\u00a0smooth ball. Again, repeat this operation two or three times at a distance of 10 to 15 minutes, after which, after a first half hour of resting at TA necessary to start the raising, put the dough into a container with high hermetically sealed edges , Which will remain in the fridge at 4\u00b0 C for about 36 hours.\n
    \"Impasto<\/a>
    la formazione dei panetti: porzionati, schiacciati, ripiegati e appallottolati<\/figcaption><\/figure><\/li>\n
  5. After spending the so-called bet, leave the mass at TA for a couple of hours, then form 100-120g buns, which will go on a plate covered with oven paper and all covered with film. After 30 minutes, dampen your hands and crush them lightly, so that you get discs, and get rid of them with plenty of cover; In our case we opted for a mix of sesame seeds and dehydrated dill\u00a0leaves.
    \n
    \n
    \"Impasto<\/a>
    i panetti su carta da forno<\/figcaption><\/figure>\n<\/div>\n
    \n
    \"Impasto<\/a>
    i panetti schiacciati e coperti con aneto e sesamo<\/figcaption><\/figure>\n<\/div>\n<\/div><\/li>\n
  6. Let the bread rolls rest\u00a0for a while, covering with a damp cloth to prevent skin formation, and doubling the volume (after about 90 minutes) spray the milk on the surface and bake in a static mode at 230\u00b0 C with a pot with\u00a0boiling water, to assist development and avoid the creation of the surface crust.
    \n
    \n
    \"Buns<\/a>
    Morbidi? Che dici?<\/figcaption><\/figure>\n<\/div>\n
    \n
    \"Buns<\/a>
    Cottura ultimata<\/figcaption><\/figure>\n<\/div>\n<\/div><\/li>\n
  7. Allow them to cool down well on a raised grid to prevent them from getting stuck; Brioche buns stay\u00a0perfectly stored in the fridge for two days, sealed in a plastic envelope.<\/li>\n<\/ol>\n

    North\u00a0Fisherman’s Sauce<\/h4>\n

    It is a cold prepared sauce on which there is not much to say, just combine the ingredients and homogenize them with a diving blender. Just before\u00a0the end add about 1 tablespoon of flour every 250 ml of sauce to give more body and some Timut Pepper coarsely grated with the back of a spoon. Timut’s pepper is extremely scented with spicy and citrusy notes, fantastic with the fish. We had already talked about it when I listed the ten types of pepper<\/a> that you can not miss.
    \n    \"Fisherman's<\/a><\/p>\n

    Pulled Salmon<\/h4>\n
      \n
    1. First of all, we squares\u00a0the salmon so to\u00a0have the more regolar thickness\u00a0as possible, and\u00a0have the best\u00a0ratio between the bark\u00a0and the pulp. We insert a probe (just to control the temperature trend in relation to the baking behavior), we abundantly rub it\u00a0and smoke\u00a0in a WSM47 that we had previously stabilized at 120\u00b0 C with Wild Cherry Chips<\/a> and Grey Alder Chips<\/a>\u00a0mixed with charcoal.
      \n
      \"Salmone<\/a><\/div>\n
      \"Rub<\/a><\/div>\n
      \"Carbone<\/a><\/div>\n<\/div><\/li>\n
    2. Our goal was to bring the salmon to 100\u00b0 C, as we would have done with a Boston Butt. Looking at the temperature rise in the first ten minutes we had supposed to shut down everything\u00a0after half an hour. Instead, it seems paradoxical, but growth began to slow down slowly, and Salmon also stalled: it stopped\u00a0at 76\u00b0 C and did not want to move. We then wrap\u00a0it in a foil pan with three tablespoons of fish broth and we ended\u00a0cooking with\u00a0a total time of 2 hours and 20 minutes. We in this test have probably waited too much, that is, until it passed the stall and went up fatally at 81\u00b0 C. If you need to do it at home, just look at the bark: once you are fully satisfy with it, put it in the foil.
      \n
      \"Bark<\/a><\/div>\n
      \"Bark<\/a><\/div>\n<\/div><\/li>\n
    3. We were almost sorry to ruin such an inviting bark but we were glad to have done it when we tasted the pulp that almost became a cream for how delicious it was faded. We added the sauce in such quantity to get the right thickness\u00a0and we filled the dill buns, not before having them toasted for a couple of minutes at moderate temperature and closed lid in a Q2400.\u00a0
      \n
      \"Bark<\/a><\/div>\n
      \"Sauced<\/a><\/div>\n<\/div><\/li>\n<\/ol>\n

      Conclusions:<\/h3>\n

      Alessandro’s bun was really fabulous: very soft but with a rustic mixture, not overly “swollen”, with a dense note, present but never overwhelming. It was the ideal bun for the purpose.<\/p>\n

      There is nothing to do, cooking in low & slow is different from any other: the salmon had a powerful and distinctive taste, really unique, very good. The sauce was fine: she cleaned the\u00a0mouth but did\u00a0it in a decent way, as it should suit with a fish dish. Perhaps I would just raise the pepper rate\u00a0that felt but not as\u00a0much she deserved.<\/p>\n

      About\u00a0the whole sandwich what to say … Me and Alessandro agreed that the experiment was perfectly successful: the Pulled Salmon Sandwich is a reality. The possible improvements we have found are definitely a crunchy lettuce leaf as bed of the pulled salmon into the bun \u00a0and as possible accompaniment a coleslaw based on winter radish. Do you think of anything else?<\/p>\n

      \n
      \"Pulled<\/a><\/div>\n
      \"Pulled<\/a><\/div>\n<\/div>\n
      <\/div>\n

      \"Banner\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

      Salmon and Barbecue in a\u00a0Sandwich There is nothing to do, in the imagination of everyone, the word “Barbecue” almost automatically associates images of Ribs,…<\/p>\n","protected":false},"author":2,"featured_media":4257,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[44],"tags":[49,390,391],"class_list":["post-4273","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-barbecue","tag-pulled-salmon-sandwich-en","tag-salmone-pullato-en","post-item"],"yoast_head":"\nThe Barktenders - 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