Mis cuit sous vide salmon

Clifton Food Range

Clifton Food Range

Standard Supplier 3rd December 2014

Mis cuit sous vide salmon

A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Mis cuit sous vide salmon recipe. This is a ‘melt in the mouth’ recipe which if you haven’t already tried in the water bath, then you must! Delicate flavours and a rich creamy texture - it’s one of our favourite sous vide dishes!


  • 2 x 80g fresh salmon fillets
  • Mis cuit marinade:
  • 20g salt
  • 20g sugar
  • 15ml whisky
  • ½ vanilla pod seeds
  • 300ml corn oil (enough to cover the fillet in the vacuum bag)


• Trim the salmon portions so they are neat and even. Remove skin.

• Marinate the salmon in the whisky, salt and sugar for 1-2 hours. Rinse off and pat dry.

• Place each portion into a vacuum pouch.

• Mix the oil and vanilla seeds well.

• Place a small amount of oil into each vacuum pouch with a portion of salmon and vacuum on a low setting to avoid compressing the salmon.

• Store in the fridge until service.

• For service place a portion of salmon into a Clifton water bath set at 46ºC for 15 minutes.

• Remove from oil, pat dry and serve either hot or cold.

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