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Sous Vide Salmon with Fennel Pollen Butter
Duration:
55:00
Level:
Medium
Using the Sous vide method of cooking, you can achieve a perfect, medium-rare center on a piece of salmon, a delicate and delicious protein. Sous vide will create moist and tender results every time, and it allows to achieve textures such as buttery soft and tender, and flaky.
Step by Step Guide
Step 1
Place fish in the saline solution for 10 minutes.
Step 2
Remove the fish and dab with paper towels to remove any excess water.
Step 3
Place each portion of salmon in a separate vacuum bag. To each bag, add 1 sprig of rosemary, 10 grams of olive oil, and 50 grams of fennel pollen butter. Vacuum at 94% so the fish does not develop crease marks.
Step 4
Cook sous vide at 122 degrees F (50 degrees C) for 40 minutes.
Step 5
Remove from bag, pat dry, and serve. You can also brown the filet in a pan or with a torch if desired.
Step by Step Guide
Step 1
Place fish in the saline solution for 10 minutes.
Step 2
Remove the fish and dab with paper towels to remove any excess water.
Step 3
Place each portion of salmon in a separate vacuum bag. To each bag, add 1 sprig of rosemary, 10 grams of olive oil, and 50 grams of fennel pollen butter. Vacuum at 94% so the fish does not develop crease marks.
Step 4
Cook sous vide at 122 degrees F (50 degrees C) for 40 minutes.
Step 5
Remove from bag, pat dry, and serve. You can also brown the filet in a pan or with a torch if desired.
Rich Rosendale, CMC
I am passionate about sharing culinary knowledge and inspiring others.
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