Sous Vide Salmon with Cauliflower and Potato Purée

Name: Sous Vide Salmon with Cauliflower and Potato Purée
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Author's
Ingredients: Smoked haddock fillet 14.1 oz; Cauliflower 10.6 oz; Potato 7.1 oz; 33% Cream 1 fl oz; Butter 1.1 oz; Olive Oil 1 fl oz; Canned White Asparagus 3.5 oz; Semi-soft cream cheese 2.1 oz; Lemon 1 piece; Ocean salt 1.8 oz

Main Dishes | Author's cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Sous vide salmon served with a creamy purée made from cauliflower and potatoes.

Ingredients

Smoked haddock fillet - 14.1 oz
Cauliflower - 10.6 oz
Potato - 7.1 oz
33% Cream - 1 fl oz
Butter - 1.1 oz
Olive Oil - 1 fl oz
Canned White Asparagus - 3.5 oz
Semi-soft cream cheese - 2.1 oz
Lemon - 1 piece
Ocean salt - 1.8 oz

Step by Step guide

Step 1

Prepare all the ingredients.

Step 10

Remove the salmon from the vacuum bag and sear it with a torch.

Step 11

Arrange the salmon, cauliflower puree, artichokes, and lemon cream on a plate.

Step 12

Serve immediately.

Step 2

Remove the skin from the salmon fillet and cut it into portion-sized pieces. Dissolve 50 grams of sea salt in 1 liter of cold water. Place the salmon in the brine and let it sit for 1 hour.

Step 3

Meanwhile, peel the potatoes and cut them into small pieces, and break the cauliflower into florets.

Step 4

In a pot, bring water to a boil, add the potatoes, and cook for 10 minutes. Then, add the cauliflower and cook until the vegetables are tender.

Step 5

Pour the cooked vegetables with hot cream and blend until smooth.

Step 6

Season with salt and add a piece of cold butter. Set aside.

Step 7

Rinse the salmon and pat it dry with paper towels. Lightly brush with olive oil, place it in a bag, and vacuum seal it. Cook sous vide at 126°F for 15 minutes.