Sous vide salmon has a surprisingly delicate juicy texture and an overwhelming spicy flavor.
Ingredients
Serves: –+
- Salmon fillet 400 gr
- Olive oil 1 tbsp
- Thyme a couple of sprigs
- Salt and pepper
- Sauce ingredients:
- Dairy cream 20% 200 ml
- Roquefort cheese (or similar) 30 ml
- Dill
- Red pepper (if you're ok with that) ¼ tsp
- Salt and pepper
Method
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To make a brine, pour water into a liter jar (almost to the brim), add 2-3 tablespoons of salt.
Cut the fish fillets into 2-3 pieces and put them in the brine for 30-60 minutes. -
While the salmon is marinating, mix the cream with dill, pepper and warm it up a little over low heat so that the cream can soak the flavor in. Then draw the cream.
-
Take out the salmon from the brine and rinse with cold water. Then blot it on paper towel to dry well.
Rub each piece of salmon fillet with olive oil, salt, herbs and pepper.
-
Pack the salmon with a vacuumizer, immerse it in a sous vide cooker and set a thermostat temperature to 50 degrees. Pouch for 15 minutes.
-
Meanwhile, put the cream on the stove and boil it. Add chopped cheese and stir until the cheese is completely incorporated. When the cream thickens, season it with salt and pepper.
Pour the sauce over the cooked fish.
