Finally got my Sous Vide equipment! =) Heard so many things about Sous Vide Salmon that this simply had to be the first thing to try out! I was not disappointed at all! You can use this recipe without a Sous Vide machine as well, in a sauce pan etc with thermometer. Use a lot more water than needed to make it easier to keep control of the temperature.
Estimated time to prepare: 30 minutes
400g Salmon fillet
2 tsp fresh Ginger
1 clove Garlic
Pumpkin seed oil (optional)
Chia/Sesame seeds (optional)
Heat water in Sous Vide or pan to 50 degrees C. Vacuum salmon fillets with a table spoon of olive oil, but don’t add the vacuumed salmon to the water just yet.
Peel and dice the celeriac, and boil in salted water until tender. Drain and keep warm.
Finely chop shallot, champignon, garlic and broccoli and grate the ginger.
Add the vacuumed salmon to the water and set the timer to 15 minutes.
Mash the celeriac with some cream and add salt, pepper and lemon juice to taste, keep warm.
Add some olive oil to a skillet, high heat and cook the vegetables a few minutes until they got nice color and gloss.
Once the fish is finished, plate up and enjoy! I decorated with chia seeds and pumpkin seed oil.