In his latest quarantine cooking tutorial, chef Thomas Keller shows viewers how to turn two simple ingredients — salmon and spinach — into a restaurant-quality meal.
In the six-minute IGTV video, Keller shares some trade secrets: squeeze out the water from the spinach as you sautée with the back of the spoon or spatula, and baste the salmon with the fat it’s frying in — a combination of oil and butter.
But there is a point of contention among Instagram viewers on one of his suggestions: cutting the skin off the backside of the fish.
The comments are fast and furious, some expressing shock, others, dismay.
“Beautifully cooked fish but the discarding [of] the skin hurt my soul.. that’s a salmon blt right there.”
“I couldn’t focus on the cooking, I kept thinking about the skin.”
“I died a little.”
For his part, Keller addressed the skin controversy by saying simply that he prefers his salmon without the skin.
Overall, the meal, which Keller said he eats once or twice a week, is supposed to take 10 minutes to cook.
This article was published via AFP Relaxnews.