Raw salmon marinated in sake and the true secret 100% french crepe recipe!

No time for a comic this time... so i took pictures with my phone during the process...

Raw salmon marinated in sake with sushi rice:

- salmon, without skin, cut in slices of about an inch long (waow! i'm using english unit!). Try to buy salmon already without the skin because it's a pain in the ass to get the skin off and you need really sharp knifes otherwise it will transformed in "mashed salmon"... Ask if the salmon has already been frozen and if not, you might want to freeze it before consuming (you guys are fish expert not me, you probably know better why)
- sake
- soy sauce
- rice vinegar
- sushi rice
- sesame seeds
- scallions
- white sugar (forgot on the picture)


Preparation of the salmon:

• let the salmon marinate in a a mixture of sake and soy sauce for about 30 minutes. The salmon should be covered by the preparation. I used about 3 times as much sake as soy sauce.

How do you know if it marinated long enough? There is only one technique...

• chop the scallions in thin slices and grill the sesame seeds in a pan without oil at very high temperature until the seeds get brown (seriously, raw sesame seeds taste really blend, it's better to grill them before eating).
  

• Once the salmon is marinated, get rid of the juice. Place it in a bowl and mix it with the chopped scallions and the grilled sesame seeds... And it's done!
  

Preparation of the sushi rice:

• Before cooking the rice, you have to rinse it in cold water at least 4 times or until the water is totally clear! It is very important! For better result you can also let it soak in cold water for an hour.
• Put the rice in a pan (be sure to have a lid that fit the pan) with cold water: 1 cup of rice for 1,5 cup of water, and put it on high heat. Once the water is boiling, reduce the heat, cover, and let it cook during 20 minutes. During the process, do not remove the lid. When it's done, stop the heat, remove the lid and let the rice stand in the pan for 10 minutes.
• Prepare in a bowl the sushi-su (mixture that is going to give the vinegar taste to the rice) using (for about 3 cup of rice) 0.5 cup of rice vinegar and 2 tea spoon of sugar and 0.5 tea spoon of salt, and add it slowly to the rice. It's ready!
  

If you want to use it to make sushi, let it cool down before rolling.


The true secret 100% french crepe recipe:



wooops, seems like i forgot the sugar again on the picture...

Ingredients for 4 people:
- 3 eggs
- 250g of flour
- 20cl of cider
- 30cl of milk
- 2 table spoon of sugar (taste better with brown sugar)
- if you want, some spices that make you happy (i used cinnamon in those ones)
- a little bit of salt

The important thing is to not form lump while mixing the flour... I normally start with mixing the eggs with the sugar and beat them until the preparation gets creamy and double volume. Then i add the flour little by little. If it gets too hard to stir, add a little bit of liquid and continue to add the flour until you added it all and finish by adding the rest of the ingredients. Finish with the spices and let the preparation stand for AT LEAST one hour. You can also add a little bit of melted butter to avoid the crepe to stick to the pan while cooking. Be sure to grease the pan before cooking your crepe otherwise you will break them while trying to turn them up.

If you are in need of comics and have some french knowledge (or not), you can check the blog of Guillaume Long, an excellent french comic writer, and especially his notes about crepes here, here and here.