Salmon sous vide – the recipe for the most tender salmon.
Ingredients
Serves: –+
- Skinned salmon fillet 500 gr
- Coarsely chopped dill 1 tbsp
- Lemon zest 1 tsp
- Chopped red pepper ½ tsp
- Olive oil 1 tbsp
- Coarse salt
Method
-
Place the immersion thermostat in a tall dish. Fill in the container with warm water to a height according to the min – max marks. Turn on the thermostat and heat the water to 51.6 ° C.
-
Rub the fish with salt to taste. Combine all the spices in a bowl, then rub the fillets with this mixture.
-
Dip the salmon into a vacuum bag, add the oil and then seal the fish with a vacuum. The contents of the bag must be completely immersed in water.
-
Cook at 51.6 ° C for an hour and a half until tender. Take out the package, put out the fish. Garnish with herbs and drizzle with lemon if desired.
