Quote:
Originally Posted by esquire. 
Has anybody read or tried this seafood cookbook, Olivier Roellinger's Contemporary French Cuisine: 50 Recipes Inspired by the Sea? I'm not really into french cooking, but he's supposed to be the best seafood chef in France who won three Michelin Stars only to return them shortly after he won them. I know that restaurants consider medium-rare salmon to be cooked perfectly, but is that really safe for the home cook? We're not getting the same quality of fish that top restaurants get. And, then, of course, other restaurants down the line ape that style even if they're not using the same quality fish. Even then, we're still talking about a anadromous fish that spends significant time in fresh waters where it can pick up parasites and bacteria and tapeworms. Sounds interesting as a way to keep the salmon meat moist. But, aren't you losing the textural contrast between crispy skin and moist flesh underneath with this method? Could you have tried something like searing it first on the stove, and then finishing it in oven? Or, first pop it in oven at something like 400 degrees for brief period and then finishng it in oven at 250 degrees?
