salmon (sous vide)
the most important reason for cooking great fish is simply having great fish. in this case, we are grateful for a large gift of truly wild, personally tracked and freshly hand caught salmon from northern alaska. thanks to the frankenbergs!
- salmon filets, 2 pounds
- large lemon, zested
- dijon mustard, 1 tablespoon
- horseradish root, grated with vinegar, 1 tablespoon
- sesame oil, 1/4 teaspoon
- salt, 1/2 teaspoon
emulsify lemon zest, mustard, horseradish root, and sesame oil in 100 ml of cold water until smooth.
hand dry salmon filets, place them in a plastic bag along with the emulsion, and vacuum seal.
cook in a 50 C water bath for 20 minutes.
serve immediately.
