- 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)
Mis cuit sous vide salmon
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!
Ingredients
Method
• 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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