An interesting, simple and yet incredibly tasty recipe for making salmon using sous vide technology
Ingredients
Serves: –+
- Salmon fillet
- Salt
- Asparagus
- Butter
Method
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Take salmon or trout fillets, rinse well, then dry them with a paper towel. Rub the pieces with salt, put in a vacuum bag and seal it. Turn on the sous vide, set the temperature to 60 degrees and set the timer to 2 hours.
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Take a dry asparagus, add the salt and some butter. Put it in a bag and seal with a vacuum. Set the sous vide temperature to 85 degrees. The default timer sets on hour, but you should turn it off after 40 minutes.
For gourmets, you can separately prepare any sauce for fish, preferably creamy garlic and decorate with herbs.
