Salmon fillet cooked sous vide with olive oil
In this preparation, the salmon cooks at exactly the right temperature while the olive oil adds a refreshing note. The flavours and aromas become more concentrated by cooking the salmon sous vide.
Recipe makes 1 kilogram.
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Ingredients
|
1 |
kg |
salmon |
|
100 |
ml |
olive oil |
|
As needed: |
salt and black pepper |
Preparation method
- Preheat the sous vide bath to exactly 50°C.
- Clean the salmon and remove any remaining skin.
- Portion the salmon into pieces of 90g for a starter and in pieces of 180g for a main dish. Season with salt and pepper and place the salmon pieces in a large enough vacuum sealer bag.
- Add one tablespoon of olive oil to each portion and pull vacuum.
- Refrigerate until ready to use.
- Cook the salmon for thirteen minutes. The salmon is now cooked to perfection.
- Cut the bag open and remove the salmon.
- Pour the cooking liquid into the accompanying sauce as it adds great flavour.
Serving suggestions
- In a composition with components of potato, asparagus, onion, or fennel.
- Delicious with components of celeriac, tarragon and butter.
- Perfect with components of licorice, beetroot and dill.