Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Sous-vide: salmon

She was a little annoyed. Her father, she told me, had already put away the right knife, the really sharp one, and left her only his knife, the one for left-handers. Still, of course, she managed to elegantly cut the two pieces of salmon and loosen the skin. But actually it was like that at every booth, everyone had something to report and so one got into conversation. About fish and also French cheese – we are as of now enthusiastic about the not so small weekly market in Flottbeck.

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€.

Sous-vide: The Onsen Egg

Sous-vide: The Onsen Egg

Hotel Strand am Königshafen, Sylt

Hotel Strand am Königshafen, Sylt

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