Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes | Recipe by

Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes

Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes Recipes fish
  • COOK TIME: 1 hour 30 Minutes
  • PREP TIME: 20 Minutes
  • SERVES: 4


Sous Vide Salmon Fillets

  • 4 salmon fillets, each weighing approx. 130g
  • 1tsp flaky sea salt
  • 1 tsp sugar
  • 1/2tsp fennel seeds
  • 1/2tsp coriander seeds
  • 3tbsp olive oil

Pickled Kohlrabi

  • 1 kohlrabi, weighing approx. 350g
  • 50ml white wine vinegar
  • 150ml water
  • 3tsp salt
  • 1tsp sugar

Garden Pesto

  • 1 bunch curly parsley, small
  • 1 bunch mint, small
  • 1 bunch basil, small
  • 60g pine nuts, toasted
  • 60g parmesan, grated
  • 150ml olive oil, half extra virgin, half normal
  • 1 dash lemon juice
  • salt
  • black pepper

New Potatoes

  • 500g baby Charlotte potatoes
  • 1 bunch dill, small




This simple sous vide salmon recipe shows off the power of cooking in a water bath, giving the salmon a perfectly tender finish. A quick sear in the pan ensures you don’t have to miss out on delicious crispy skin. The dish is served with lightly pickled kohlrabi, roasted new potatoes and garden pesto for a dish full of contrast and intrigue.

Recipe courtesy of Food Urchin from Great British Chefs


  1. To begin, pickle the kohlrabi. To make the pickling liquor, combine the vinegar, water, salt and sugar in a pan and warm so that the salt and sugar dissolves
  2. Slice the top leaves and hardened root area from the kohlrabi then peel the outer layer. Pass through a spiraliser to make long noodles
  3. Submerge the kohlrabi in the pickling liquor and leave for an hour in the fridge
  4. Preheat the oven to 180°C/gas mark 4 and set a water bath to 52°C
  5. To cook the potatoes, place them in a pan of water and bring to the boil. Reduce to a simmer, cook for 10 minutes then drain and leave to steam for a little while
  6. Tip the potatoes into a roasting tin and lightly press on each one so it squashes and cracks slightly. Drizzle with rapeseed oil and roast for 40 minutes, turning over halfway through
  7. To make the pesto, simply blitz all the ingredients (apart from the oil) in a food processor for a minute or two, then slowly pour in the olive oil until blended
  8. To prepare the salmon, lightly toast the seeds in a dry frying pan then transfer to a pestle and mortar. Roughly grind the seeds down a little
  9. Place each salmon fillet in a vacuum bag with the seeds, salt, sugar and a dash of oil. Seal with a bar sealer
  10. Cook in the water bath for 15 minutes. Once ready, remove the fillets from the bags and drain on kitchen paper
  11. Heat a non-stick pan with a dash of oil until hot then add the salmon skin-side down. Cook until the skin is lightly golden, then remove from the pan
  12. Drain the pickled kohlrabi well and place a nest on each plate. Place some potatoes next to it and add the salmon fillets to each plate. Drizzle over some pesto and serve
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