The two pieces of salmon, along with a slice of lemon, some dill, and a touch of olive oil, found their way into the vacuum-packed bag to cook at 45 degrees for 20 minutes in the Fusionchef Diamond. In the case of fish, even a low temperature is sufficient to initiate enzymatic denaturation by collagenase, i.e. to cook the product.
Meanwhile, I cooked some romanesco and tossed it in butter and made a little white wine and cream sauce, tossed plenty of dill in it, and crushed the remaining dill with fleur de sel in a mortar.
The salmon can now be seared briefly. If you want to completely avoid the leakage of albumin protein, which can sometimes coagulate unsightly on the surface of the fish, the fish should be cured in a 10 percent brine for 10 minutes before preparation. However, I have refrained from this step.
On my first sous-vide prepared fish, the delicate texture is striking, the fins are firm but almost fall apart on their own. They are constantly lightly cooked from the outside to the inside, medium-rare, so to speak. It also reveals an intense but light aroma. The lemon comes through easily, the dill vacuumed with is also subtly noticeable. However (and logically) not as intense as products that have been cooked for hours together with herbs. Surely you could have used a lime oil or additionally served the crispy fried skin with the fish. In any case, the result is convincing and makes you want to experiment further with products from the sea…
Tip: The SousVide Supreme Demi
Exact temperature between 30 and 999 degrees, accurate to 0.5 degrees. High quality workmanship and also suitable for smaller kitchens. Clear instructions and very easy to use. Already from 280€.
