Salmon Fillet in a Treacle Cure, Smoked & Cooked SousVide | Recipe by sousvidetools.com
Salmon Fillet in a Treacle Cure, Smoked & Cooked SousVide
- COOK TIME: 40mins
- PREP TIME: 15 mins
- DIFFICULTY: Easy
- SERVES: 4
Ingredients
- Four Salmon fillets (80g portions) Skin on
- 100ml Cold Water
- 10g Sea Salt
- 50g Black Treacle
- 1/4 Teaspoon of Fennel Pollen
- 1 Teaspoon of Wholegrain Mustard
- 1 Granny Smith Apple – thinly sliced
- 2 Cauliflower Florets – thinly sliced
- Fennel Herb
- 1 Gherkin – thinly sliced
- 1 Teaspoon of Salted Baby Capers
- 30ml Olive Oil
- Lemon Juice of half a lemon
Method
- Pre-heat water bath or circulator to 48 degrees Celsius
- Combine Salt, Water, Fennel Pollen, Wholegrain Mustard and Treacle in a bowl.
- Stir to dissolve salt
- Soak the Salmon portions for 40 minutes in mixture
- After 40mins take out salmon, rinse and pat dry.
- Smoke using smoking gun & whisky smoking chips
- Add to pouch and seal portions under vacuum
- Cook for 20mins at 48 degrees
- Once cooked – chill portions in ice water
- Mix Cauliflower, Apple, Gherkins, Capers & Fennel Herb
- Dress the dish with Olive Oil, Lemon Juice and season with salt.
Video
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