A sous vide half-cooked salmon fully lives up to its title both in taste and consistency. It's something between raw and cooked fish with a slightly sweet and unconcealed taste.
Ingredients
Serves: –+
- Skinned salmon fillet 400 gr
- Brine ingredients:
- Water 1 liter
- Salt ¼ glassfuls
- Sugar ¼ glassfuls
- Sauce ingredients:
- Thick yoghurt 1 glassful
- Lemon juice 1 tbsp
- Dill
- Salt
Method
-
Debone the salmon fillet. Cut off fins and gills if necessary.
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Make a brine, immerse the fish in it and put it in a fridge for an hour to marinate.
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The sauce procedure is pretty straightforward. Just mix yoghurt, lemon juice, salt and finely chopped dill.
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Take out the fish after an hour. Rinse with water to wash off the brine and pat it dry with a paper towel.
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Put the fillet in vacuum bags and pump out the air.
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Cook using the sous vide mode at 40 degrees for about an hour. After that, take out the bag and cool it down in an ice water. Then shelve in the fridge for 6 hours.
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Later, take out the bag and carefully pull out the fish to slice it into servings with a sharp knife. Serve half-cooked salmon as a cold appetizer with yoghurt and green salad.
