This is a simple and easy sous vide cooking recipe for a delicious dinner of tender salmon fillet with horseradish cream and pickles.
Ingredients
Serves: –+
- Salmon fillet 250 gr
- Olive oil 10 gr
- Heavy whipping cream 35% 120 ml
- Fresh horseradish root 15 gr
- Lemon juice 10 ml
- Salt and pepper
- Pickles ingredients:
- Cucumber 1 piece
- Red onion ½ piece
- Dill 100 gr
- Garlic 2 cloves
- Sugar 1 tsp
- Salt ½ tsp
- Wine vinegar 75 ml
- Water 75 ml
- Garnish ingredients:
- Spinach 30 gr
- Coriander seeds 1 tsp
- Black bread 1 slice
Method
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Skin and debone fish. Cut the fillet into 100-125gr portions each.
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Put the salmon in a vacuum bag along with 10gr of olive oil. Pump out the air out of the bag. Then immerse the bag into a sous vide container with water and cook for 1 hour at 40°C. As soon as the cooking time is over, take out the salmon and cool it down.
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As for horseradish paste, do as follows. Grate horseradish finely and add cream. Seal it in a vacuum bag using a vacuum sealer. Leave it brewing for 1 hour. After that, draw the paste and beat it up adding salt, pepper and lemon juice at the end.
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First, quickly prepare a marinade. Mix vinegar with water, add salt, sugar, chopped garlic cloves and dill.
Seed and dice cucumbers. Slice red onion into semi-circles and split it by layers.
Add ½ part of the marinade to the cucumbers. Then put in a new vacuum bag and vacuumize it. Do exactly the same with onion.
Leave the vegetables marinating for half an hour. After that, draw the marinade. -
Toast a slice of black bread until crisp and crumble it.
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Garnish a plate with horseradish paste, put the fish on top and season it with crushed coriander and sea salt. You can add freshly ground pepper if you like it that way. Then lay out the spinach, pickled cucumbers and onions. Finally, add toast crumbles.
Enjoy your meal!
