This blog post delves into the culinary journey of Chef Thúy at Sheraton Hanoi, focusing on her acclaimed salted salmon dish. It covers the preparation process, the unique ingredients used, and the philosophy behind creating memorable dining experiences.
In the heart of Hanoi, the Sheraton Hotel stands as a beacon of luxury and culinary excellence. Celebrating its 20th anniversary, the hotel is renowned for its diverse international cuisine. Today, we dive into the kitchen with Chef Thúy, the Deputy Executive Chef, to explore her famous salted salmon dish, a staple that has captivated many.
Chef Thúy is a seasoned culinary expert with over 20 years of experience in the kitchen. Known for her meticulous attention to detail and deep knowledge of seafood, she has earned the affectionate title of "the teacher" among her peers. Her journey from a cold kitchen to the position of Deputy Executive Chef at Sheraton Hanoi showcases her dedication and passion for the culinary arts.
The salted salmon dish has been part of the menu since the opening of the Hemisphere restaurant. Initially featured in buffet offerings, Chef Thúy was encouraged to innovate and diversify the flavors of the salmon to enhance the buffet experience. Inspired by the fresh produce from the hotel’s garden, she began experimenting with various herbs and flavors to create a unique take on this classic dish.
The preparation of salted salmon begins with selecting the right ingredients. Chef Thúy emphasizes the importance of using fresh, high-quality oranges and lemons. The ideal fruits should have a vibrant skin and a rich aroma, as these qualities contribute to the overall flavor of the dish. The zest of the fruits is used to create a flavorful brine, while the juice is reserved for sauces.
Chef Thúy explains that the brining process is crucial for achieving the perfect balance of flavor. She combines salt, sugar, and pepper with the zest of oranges and lemons to create a dry rub for the salmon. The ratio of salt to sugar is carefully measured to ensure the salmon is seasoned without becoming overly salty.
When it comes to the salmon itself, Chef Thúy advises against brining the entire fillet at once. Instead, she recommends cutting the salmon into portions to ensure even seasoning. This technique allows the brine to penetrate the fish uniformly, resulting in a tender and flavorful dish.
Chef Thúy believes in sharing knowledge and fostering talent within the culinary community. She recalls a pivotal moment when her mentor encouraged her to think beyond individual success. The philosophy of teamwork and mentorship is central to her approach, as she aims to train young chefs for the hospitality industry.
After the salmon has been brined, it is essential to let it rest at room temperature for a short period before refrigerating. Chef Thúy recommends covering the salmon with plastic wrap and placing it in the refrigerator for 48 hours to achieve the desired texture and flavor.
Once the salmon is ready, it is served with a variety of accompaniments, including avocado sauce and sour cream. The dish is not only visually appealing but also offers a delightful balance of flavors. Chef Thúy’s salted salmon is praised for its tender texture and harmonious taste, making it a must-try for anyone visiting the Sheraton Hanoi.
Chef Thúy’s salted salmon dish is a testament to her culinary expertise and innovative spirit. By combining fresh ingredients with traditional techniques, she has created a dish that resonates with both locals and visitors alike. The Sheraton Hanoi continues to be a culinary destination, inviting guests to experience the magic of Chef Thúy’s kitchen.
As a special treat, the Sheraton Hanoi is offering two buffet vouchers to viewers of this culinary journey. For those interested in tasting Chef Thúy’s creations, be sure to visit the Hemisphere and Open Door restaurants at the hotel.
