Apart from the procurement of the ingredients, the entire preparation is surprisingly easy, only a little time is needed.
The salmon is first precooked in brine cooled down to five degrees, then cooked sous-vide at just 40 degrees for 60 minutes. Then it rests in the kitchen refrigerator for at least seven hours. The resulting texture is indeed phenomenal. Utterly decadent is how colleagues describe the consistency – and that sums it up pretty well.
It is complemented with a horseradish créme (grate horseradish with the Microplane, mix with cream, chill for two hours, strain and whip), pickled onions and some watercress – in my case, due to lack of availability of larger quantities of fresh watercress, with sorrel instead.
After sous-vide cooking, the salmon is cooled down again directly and is thus said to be preserved in a vacuum for up to 10 days. Créme and puree are each thickened with a little xanthan gum and then served together with the fish.
And this combination is something to be proud of. The salmon harmonizes wonderfully with the horseradish, the sorrel gives a light, sour note and contributes a lot of freshness. So, all in all, a plate that is actually quite easy to prepare – and offers an extremely wide range of possibilities when arranging the many beautiful components. And perhaps looks more complex than it actually is.
These two videos show the process and plating pretty well, the recipes for the watercress and horseradish creme are available in this online course
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€.
