How to prepare the perfect salmon fillet: Master chef Gary Mehigan reveals his cooking secrets – and why low oven heat is the key to success
- The TV chef advises to double the baking time from the usual ten minutes
- But he also recommends a soft heat of 120C instead of as high as 200C
- & # 39; My theory is low and slow & # 39 ;, the Channel Ten personality revealed in his tutorial
- He also gave expert advice to cook the fish in the pan instead of in the oven
Gary Mehigan, Masterchef Australia's lawyer, has revealed his secret tips for preparing salmon – and his less conventional method of baking it in the oven.
Most recipes require amateur chefs to bake for about eight to ten minutes, but Gary suggests doubling that time to ensure that the fish is cooked perfectly.
& # 39; My theory is low and slow – this takes 15-20 minutes, & # 39; the famous chef, 52, revealed.
Masterchef judge Gary Mehigan has revealed his secret tips for preparing salmon – and his less conventional method of baking it in the oven
Most recipes require amateur chefs to bake for around eight to ten minutes, but Gary suggests doubling that time to ensure the fish is perfectly cooked
The baked salmon recipe from Gary Mehigan
Take a salmon steak and sprinkle it with virgin olive oil
Add a pinch of pepper and salt and cover it with a piece of wax paper
Put in the oven for 15-20 minutes at 120C (248C)
Add another splash of olive oil and salt from the oven and add a little salad
Instead of pre-heating the oven to 200C (392F), it recommends a softer heat of only 120C (248F).
Gary born in English also recommends simple but effective additions to the salmon steak.
He sprinkled salt, pepper and virgin olive oil before he covered it in baking paper and put it in the oven.
The chef also shared his expert advice on cooking salmon the alternative way by baking.
Gary emphasized the importance of salmon being cooked primarily on the skin rather than the pink meat itself.
& # 39; My theory is low and slow – this takes 15-20 minutes, & # 39; revealed the famous chef, 52
The chef also shared his expert advice on how the salmon can be cooked in the alternative way by baking it (pictured) and usually by cooking the skin
& # 39; It keeps it moist and does not dry out – you want to let the heat through and cook it so that it is still medium in size, & # 39; he said.
Once cooked in the pan or in the oven, the chef concluded, a final dash of salt and olive oil helps to give that last bloom to the dish.
After adding a side of a green salad, Gary urged Channel Ten show fans to try the dish at home and revealed that the recipe works for every fish.
Earlier this month, the Australian TV personality also demonstrated how to recreate his famous hot sauce.
The Australian chef said you only need four ingredients in your pantry – long red peppers, garlic, white vinegar and palm sugar.
Earlier this month, the Australian TV personality also demonstrated how to recreate his famous hot sauce
. (TagsToTranslate) Dailymail (t) femail (t) food