Salmon mi cuit with beetroots

Name: Salmon mi cuit with beetroots
Total time: 2 h 30 min
Ingredients: 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; 2 beetroots; 2 tbsp of olive oil; 1 sprig of fresh thyme; 100ml of Cabernet Sauvignon vinegar

by Luke Holder

Item 1 of 1

Starter
medium
6
2 hours 30 minutes

★ ★ ★ ★ ★

5.00

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

discover more:

Beetroot salad Recipes

Ingredients

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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

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Equipment

Sous vide equipment

Method

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

Wash off and pat the salmon dry, place in a sous vide bag with the olive oil

2 tbsp of olive oil

Cook in a water bath at 46°C for 42 minutes. Remove from water bath and cool in ice water

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

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

To plate, allow the salmon to warm to room temperature, then flake it carefully onto the plates, dressing with the beetroot intermittently

First published in 2015

DISCOVER MORE:

Beetroot salad Recipes

Luke Holder

Luke Holder, chef director at Hartnett Holder & Co at Lime Wood, a five-star hotel in Hampshire, is a man well versed in provenance. He champions local, sustainable produce, creating cuisine that is simultaneously rustic and sumptuous.

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