Cooking salmon sous vide locks in the wonderful flavour and moisture of the fish after having marinaded it first. It enables you to cook the fish perfectly all the way through every time.
Ingredients
Metric
Imperial
- 2 salmon fillets, both weighing 200g
- 50ml of soy sauce
- 50ml of maple syrup
1
Place the salmon into a vacuum pouch with the soy sauce and maple syrup and seal. Refrigerate for 24 hours
2
Preheat the water bath to 50c. Drain the salmon and put into a fresh bag
3
Cook for 20 minutes and remove from the bag, pat dry on kitchen towel
4
To finish the salmon, quickly sear in a hot pan on both sides until golden brown
Variations
Try using different marinades in the bag, sesame oil, dill, black pepper and even beetroot juice make good alternatives. The marinade in the video is just an example.
Serving suggestions
Why not try Paul Foster's 40˚C salmon with potato juice, Jerusalem artichoke and sea vegetables or Luke Holder's Salmon mi-cuit with beetroot.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
