Mi cuit salmon

[boudin noir]

How does one serve mi cuit salmon? Warm or cold? Sauced, garnished, seasoned? Or, just like sashimi?

[btbyrd]

I've mostly seen it cold, but some recipes call for room temperature. I think cold is the way to go. Here are some plating ideas from ChefSteps.

 

Edited August 31, 2015 by btbyrd (log)

[daveb]

I like cold.  Room temp I'm sure would be fine.

 

For me portioning is best done with salmon cold, after brine,  before the bath - Chef Steps notwithstanding.

 

 

This is how I served it the first time - still a favorite

 

 

 

Have fun.