Salmon Mi-Cuit sous vide

  • Salmon sous videLachs Ricardomaffeo
Author:
Juan Freire
Level of difficulty:
0
Ingredients

Ingredients for 4 guests

Salmon Mi-Cuit (sous vide):
4 pieces (150 g each) Salmon Filets, without skin or bones
300 ml Lime-Basil infused Oil
Salt and Black pepper

Lime-Basil infused Oil (sous vide):
300 ml Extra virgin olive oil
10 leaves Fresh Basil
1 Tbsp. Lime zest
1 Tsp. Ginger

Carrot- Curry-Coconut Puré (sous vide):
500 g Carrots, 1 cm width rounds
200 ml Coconut Milk
1 Tbsp. Madras curry powder
1 Tsp. Salt

Baby Carrots (sous vide):
2 cups Baby carrots, peeled
1 Tbsp. Butter
Salt and Black pepper

Eggs (sous vide):
2 cups Fresh Rocket Leaves
4 Eggs    
Carrot Chips
Lime juice

Preparation

Salmon Mi-Cuit (sous vide):
Season the salmon with salt and pepper and reserve it for 10 min to absorb the salt. Pat dry the salmon. Vacuum pack in a bag with the infused Oil. Cook sous vide in fusionchef water bath at 50 ºC for 30 minutes. Cooking at this really low temperatura we can achieve a very delicate texture in the fish, imposible to make with other cooking methods. Remove delicately from the bag and brown in hot Teflon pan only on the skin side. As we are using a high risk Temperature below 65 ºC this product has to be served inmediatly and under no circumstance must it be preserved.

Lime-Basil infused Oil (sous vide):
Vaccum pack all the ingredientes in a bag. Infuse in fusionchef water bath at 70 ºC for 60 minutes. Cool quickly in ice water and store in a refrigerator at 4 ºC for up to 1 month after processing. The product is Pasteurized due to the cooking time and temperature.

Carrot- Curry-Coconut Puré (sous vide):
Vaccum pack all the ingredientes in a bag. Cook sous vide in fusionchef water bath at 95 ºC for 1,5 hours. Remove from the bag and mix fine with a hand blender.

Baby Carrots (sous vide):
Vaccum pack all the ingredientes in a bag. Cook sous vide in fusionchef water baht at 85 ºC for 60 minutes. Brown in hot pan on all sides, 5 mins aprox.

Eggs (sous vide):
Place the eggs delicately in the fusionchef water bath and cook sous vide for 2,5 hours at 63 ºC. Peel them delicately with a small knife. As we are using a high risk Temperature below 65 ºC this product has to be served inmediatly and under no circumstance must it be preserved.

This recipe was kindly provided by Ricardo Maffeo.