Sous vide gammon steak with sauerkraut
For 4 servings
Gammon steak (sous vide):
300 g gammon steak
60 ml pork stock
2 bay leaves
Sauerkraut (sous vide) :
300 g sauerkraut
1 apple, peeled and diced
50 g diced onion sweated in butter
1 spice bag with juniper berries, cumin, pepper corns, bay leaf
A bit of vinegar
Gammon (sous vide):
Vacuum all ingredients and cook sous vide at 56 °C for 90 minutes in the fusionchef water bath. Slice and serve with the juice.
Sauerkraut (sous vide):
Vacuum all ingredients and cook sous vide at 85 °C for 45 minutes in the fusionchef water bath. Add a bit of white wine if necessary. Cook until soft and remove the spice bag.
We recommend serving this dish with mashed potatoes and fried onions.