Sous vide chicory with Salmon
Chicory (Sous Vide):
4 chicories
2 orange peels
1 sprig sage
3 g salt
Salmon:
4 slices of salmon (cut Sashimi-style)
Juice and zest of 1 lime
20 ml Mirin (sweet Japanese rice wine)
20 ml grape seed oil
20 ml lime oil
30 ml stock from poaching the chicory
Salt
Smoked Pepper:
3 Romano peppers
3 sprigs thyme
20 ml liquid smoke
20 ml olive oil
Salt
Chicory (Sous Vide):
Remove the outer leaves until the chicory has a diameter of 2.5 cm. Vacuum the chicory together with the other ingredients and cook sous vide at 85 °C in a fusionchef sous vide water bath for 20 minutes.
Refrigerate and regenerate as required.
Salmon:
Cool the salmon well. Stir up a vinaigrette with the remaining ingredients and season to taste.
Smoked pepper:
Singe the pepper skins, rinse the skins off under running water. Cut the peppers into segments and remove the seeds.
Vacuum peppers with liquid smoke and olive oil. Marinate for 2 hours. Cool quickly, cut into diamonds and glaze.
Serving and garnish:
Drizzle the vinaigrette onto the chicory and sprinkle with the pepper diamonds. Arrange the salmon to the side, salt lightly and spread the remainder of the vinaigrette.
This recipe was kindly supplied by the Matthaes publishing house from the book “Heiko Antoniewicz, Sous Vide”.