Chef Peter Robertson of Flying Fish reveals the secrets to cooking the perfect piece of salmon

A high Sydney chef has revealed the secrets to cooking the perfect piece of salmon, and why the trick to nailing the dish is leaving it raw and uncovered in a single day in your fridge earlier than making ready it.

Govt Chef of the Flying Fish restaurant in Sydney Peter Robertson informed FEMAIL that there are various secrets behind a scrumptious fillet, but it surely all begins with selecting the proper piece of salmon.

‘Ensure you decide the proper piece of salmon, the Ora king salmon is an effective place to begin,’ Peter informed Day by day Mail Australia. 

After you have a piece of salmon (pictured), depart it uncovered and raw in the fridge in a single day so as to dry the pores and skin out earlier than cooking

‘Should you’re choosing an entire fish, examine the gills and guarantee there are good shiny eyes. 

‘Should you’re selecting a fillet, guarantee it is scaled, the flesh is agency and it smells like the ocean slightly than low tide.’

After you have your piece of salmon, Peter mentioned the subsequent factor to do is depart your fillet uncovered and raw in the fridge in a single day.

‘Which means the pores and skin shall be absolutely dried out earlier than cooking,’ he mentioned. 

Fish ought to ideally be introduced to room temperature earlier than cooking it, Peter mentioned (Flying Fish dishes pictured)

Subsequent, convey it out of the fridge and permit it to alter to room temperature for half-hour earlier than cooking.

Then, season generously and cook dinner the fillet pores and skin aspect down in clarified butter on a reasonable warmth till the pores and skin is a deep golden brown.

‘Flip the salmon for only a few seconds on the flesh aspect and take away it from the pan, earlier than ending with some salt flakes and a giant wedge of lemon,’ Peter mentioned.

‘Generally, I like to end it off on the barbecue.  

‘I will nonetheless set the pores and skin in a pan because it makes it much less possible to stick on the barbecue.

‘However simply ending it on the barbecue provides a bit of blistering and smoke flavour.’

Peter additionally mentioned you must style completely every part you are cooking to be certain it tastes as you wished it to after which right and stability it as wanted (Flying Fish dishes pictured)

When it comes to the main errors house cooks make with cooking fish, Peter mentioned the essential errors are round overcooking.

‘Overcooking at too low a temperature is a giant one for certain, particularly at house the place your barbecue or range is probably not as robust, you want to be sure to’ve pre-heated accordingly and you do not stew one thing that was meant to be pan fried.’

Peter additionally mentioned you must style completely every part you are cooking to be certain it tastes as you wished it to:

‘Right and stability as wanted, and follow a dish by repeating it,’ he mentioned.

‘You may most likely make a seafood dish higher the subsequent time you make it.’ 

Flying Fish and Peter Robertson have created a protracted lunch menu ($130pp) at Flying Fish, with scrumptious gadgets like caviar, oysters and sea urchin, in addition to mains and scrumptious desserts.

For extra details about the menu, please click on here.