Salmon mi cuit with beetroots
Item 1 of 1
- medium
- 6
- 2 hours 30 minutes
Luke Holder's exquisite cured salmon recipe would be an excellent starter course for any meal. Mi cuit roughly translates as partially cooked - this attractive fish dish relies on delicately curing the salmon to achieve maximum flavour. This plate packs a punch both visually and in terms of taste, with the earthy beetroot perfectly offsetting the tender cured salmon.
First published in 2015
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Ingredients
Metric
Imperial
Cured salmon
- 1 whole side of salmon, pin bones removed and fully trimmed
- 250g of salt
- 250g of sugar
- 5g of star anise
- 1/2 lemon, zested
- 1/2 lime, zested
- 1/2 orange, zested
- 10g of coriander seeds
- 2 tbsp of olive oil
Beetroot
- 2 beetroots
- 2 tbsp of olive oil
- 1 sprig of fresh thyme
- 100ml of Cabernet Sauvignon vinegar
SAVE RECIPE
Equipment
- Sous vide equipment
Method
1
To cure the salmon, mix the first 7 ingredients then place the curing mix beneath and on top of the salmon, ensuring it is well covered and evenly distributed. Leave for 35 minutes
- 250g of salt
- 250g of sugar
- 5g of star anise
- 10g of coriander seeds
- 1/2 lemon
- 1/2 orange
- 1/2 lime
- 1 whole side of salmon
2
Wash off and pat the salmon dry, place in a sous vide bag with the olive oil
- 2 tbsp of olive oil
3
Cook in a water bath at 46°C for 42 minutes. Remove from water bath and cool in ice water
4
For the beetroot, peel and vac-pac the beetroot with a little olive oil and thyme. Gently steam in a steamer for 18 minutes Cool at room temperature
- 2 beetroots
- 2 tbsp of olive oil
- 1 sprig of fresh thyme
5
Pickle the stalks of the beetroot by heating the Cabernet Sauvignon vinegar gently in a pan and when the liquid starts to reduce, adding the beetroot stalks. Leave to cool at room temperature
- 100ml of Cabernet Sauvignon vinegar
6
To plate, allow the salmon to warm to room temperature, then flake it carefully onto the plates, dressing with the beetroot intermittently
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