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6
SOUS VIDE SALMON WITH GREMOULATA
Serves: 1
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients:
200g llet salmon
Salt and cracked black pepper, to taste
2 tsp olive oil
2 tbsp parsley
1/2 tsp lemon zest
1/2 clove garlic, minced
Method:
1. Rub the salmon all over with the salt and pepper and place skin side down in a zip lock
bag. Combine the remaining ingredients in a bowl, then spoon evenly over the top of the
salmon in the zip lock bag.
2. Fill the ceramic bowl 2/3 full with warm water. Seal the bag with a vacuum sealer, or using
or the water displacement method mentioned above.
3. Select ‘sous vide’, press the ‘up/down’ arrows to set the temperate to 46C. Press the
‘time/temp’ button and set the time for 30 minutes. Press ‘start’. Once the water has
reached temperature the unit will sound with an audible beep, place the bag with the sh in
the water. When the sh is ready. Serve warm.
SOUS VIDE
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