Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes
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This simple sous vide salmon recipe shows off the power of cooking in a water bath, giving the salmon a perfectly tender finish. A quick sear in the pan ensures you don't have to miss out on delicious crispy skin. The dish is served with lightly pickled kohlrabi, roasted new potatoes and garden pesto for a dish full of contrast and intrigue.
First published in 2017
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Ingredients
Metric
Imperial
Sous vide salmon fillets
- 4 salmon fillets, each weighing approx. 130g
- 1 tsp flaky sea salt
- 1 tsp sugar
- 1/2 tsp fennel seeds
- 1/2 tsp coriander seeds
- 3 tbsp of olive oil
Pickled kohlrabi
Garden pesto
- 1 bunch of curly parsley, small
- 1 bunch of mint, small
- 1 bunch of basil, small
- 60g of pine nuts, toasted
- 60g of Parmesan, grated
- 150ml of olive oil, half extra virgin, half normal
- 1 dash of lemon juice
- salt
- black pepper
New potatoes
- 500g of baby Charlotte potatoes
- 1 bunch of dill, small
SAVE RECIPE
Equipment
- Water bath
- Small vacuum bags 4
- Bar sealer
- Food processor
- Pestle and mortar
Method
1
To begin, pickle the kohlrabi. To make the pickling liquor, combine the vinegar, water, salt and sugar in a pan and warm so that the salt and sugar dissolves
2
Slice the top leaves and hardened root area from the kohlrabi then peel the outer layer. Pass through a spiraliser to make long noodles
3
Submerge the kohlrabi in the pickling liquor and leave for an hour in the fridge
4
Preheat the oven to 180°C/gas mark 4 and set a water bath to 52°C
5
To cook the potatoes, place them in a pan of water and bring to the boil. Reduce to a simmer, cook for 10 minutes then drain and leave to steam for a little while
6
Tip the potatoes into a roasting tin and lightly press on each one so it squashes and cracks slightly. Drizzle with rapeseed oil and roast for 40 minutes, turning over halfway through
7
To make the pesto, simply blitz all the ingredients (apart from the oil) in a food processor for a minute or two, then slowly pour in the olive oil until blended
8
To prepare the salmon, lightly toast the seeds in a dry frying pan then transfer to a pestle and mortar. Roughly grind the seeds down a little
9
Place each salmon fillet in a vacuum bag with the seeds, salt, sugar and a dash of oil. Seal with a bar sealer
10
Cook in the water bath for 15 minutes. Once ready, remove the fillets from the bags and drain on kitchen paper
11
Heat a non-stick pan with a dash of oil until hot then add the salmon skin-side down. Cook until the skin is lightly golden, then remove from the pan
12
Drain the pickled kohlrabi well and place a nest on each plate. Place some potatoes next to it and add the salmon fillets to each plate. Drizzle over some pesto and serve
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