Sous Vide Salmon with Cauliflower Purée

Main Dishes | Italian cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Sous Vide Salmon with Cauliflower Purée

Ingredients

Salmon - 14.1 oz
Olive Oil - 1 tablespoon
Thyme - 4 sprigs
Cauliflower - 1 head
Onion - ½ head
Butter - 1.1 oz
Yakiniku sauce - 3 fl oz
Dry White Wine - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste
Nutmeg - to taste
Cilantro - 3 tablespoons
Chicken Broth - 4 fl oz
10% cream - 8 fl oz

Step by Step guide

Step 1

Cut the salmon fillet, you can use sockeye or trout, into 4 equal pieces. Make a brine: add 2-3 tablespoons of coarse salt to 1 liter of water and stir until fully dissolved. Place the fish in the brine for 30-40 minutes. During this time, the fish fibers will absorb moisture, making it juicier, while the salt will help maintain its shape.

Step 2

Remove the fish, rinse well under running water, and pat dry with paper towels. Gently rub olive oil into the fish, season with salt and pepper, and place a sprig of thyme on each piece. You can use any thyme, but I used fresh. Pack in a bag and vacuum seal. Heat the sous vide bath to 55°C. If you don't have sous vide equipment, you can use a multicooker with a multi-cook function. Submerge the bags with fish in the water and cook for 15 minutes.

Step 3

Meanwhile, let's prepare the purée. Break the cauliflower into florets and cut into large pieces. Slice the onion into strips, melt the butter in a saucepan or deep skillet, and sauté the onion until soft, add the cauliflower, broth, and cream. Cover and bring to a boil, cooking until partially done. Blend until smooth, adding a pinch of nutmeg, salt, and pepper to taste.

Step 4

Heat the teriyaki sauce, add the wine, and let it reduce slightly to achieve a gravy-like consistency. Add chopped cilantro and mix.

Step 5

Remove the fish from the bag, carefully peel off the skin. Heat a plate, place the purée in the center, top with the fish, and drizzle with the sauce.