Salmon – Japanese Mushrooms – Bean Sprouts – Stone Crop – Dashi | Recipe by sousvidetools.com
Salmon – Japanese Mushrooms – Bean Sprouts – Stone Crop – Dashi
Ingredients
For the Salmon
- 4 pieces of Skinned Salmon approximately 125g each
- 500g water
- 100g salt
- 100g sugar
- 1 tablespoon extra virgin rapeseed oil
For the Dashi
- 200g Chicken Stock
- 2.5g bonito flakes
- 6g kombu
- 4g dashi powder
- 1g tamari soy
For the mushroom puree
- 8 king oyster mushrooms, thinly sliced
- 250g cubed butter
- 50g vegetable oil
- 50g mushroom stock (alternatively vegetable stock)
For the wild rice
- 2 tablespoons wild rice
- 500g vegetable oil
To serve
- Small handful beansprouts, topped & tailed
- Some sprigs of stone crop, thoroughly washed and picked
- 4 King oyster mushrooms cut in half
- 20 shemedji or enoki mushrooms
Method
Create a tender piece of sumptuous salmon like you’ve never had before – served with marvelous mushrooms, and a taste of the orient this dish will leave you wanting to explore all corners of the sous vide world for a long time to come. 
Republished with kind permission from multi-award winning and 3AA Rosette Head Chef Eric Snaith from Titchwell Manor and kindly supplied to us from The Food Snob UK blog.
This recipe was created in a professional kitchen – however should you have a slightly smaller work space, results from our surveys have shown that the SousVide Supreme™SVS-09L Demi Water Oven is the best machine to do the job.
Method
- Preheat your water bath to 40°C.
- Warm the water, sugar and salt on the stove to make a cure until clear then refrigerate until chilled.
- Once the liquid has cooled, infuse the salmon by soaking it in the cure for 10 minutes before gently rinsing in cold water. Take care to ensure that all of the cure is thoroughly rinsed from the salmon.
- Individually vacuum seal each salmon piece along with a drizzle of oil.
- Place the salmon in your preheated water bath for 10 minutes.
- Remove, gently pat dry with kitchen paper and keep warm whilst you plate up.
For the Dashi
Method
- Simmer all the ingredients in a pan for 5 minutes.
- Drain through a fine metal sieve.
For the mushroom puree
Method
- Heat the oil and half the butter in a large pan until frothy.
- Add the mushrooms to the frothing butter mixture and cook until dark brown.
- During the cooking process add a cube of butter at a time to maintain the froth.
- Drain the mushrooms once cooked and blend with the stock until they form a puree.
For the wild rice
Method
- Heat the oil to 210°C in a large pan and flash fry for 10 seconds before draining onto a paper towel.
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