Gastronomixs

Shallots cooked sous vide in pickling liquid

By cooking the shallots on a low temperature, the onions lose their raw taste while maintaining their structure.

Shallots cooked sous vide in pickling liquid

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Ingredients

100

ml

sherry vinegar

50

g

sugar

10

 

banana shallots

As needed:

 

salt

Preparation method

  • Boil the vinegar and sugar until the sugar has dissolved.
  • Set to cool to room temperature.
  • Clean the shallots.
  • Cut the shallots in half lengthwise.
  • Lightly salt the shallots and place them in a vacuum sealer bag.
  • Pull vacuum the shallots together with the pickling liquid.
  • Cook in a sous vide bath for two hours at exactly 73°C.
  • Cool immediately in ice water.

Serving suggestions

  • As a component in a composition with venison, parsnip, celeriac, and mushrooms.
  • As a component in a salad with fruits de mer and a mustard dressing.
  • As a component in a composition with plaice, carrot, artichoke, and dried sausage.

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