2 posts tagged “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.
- cod filets, cut into serving pieces and salted
- lemon, zested and 1 tablespoon juiced
- cilantro, 1 tablespoon ground
- yolk of 1 egg
- hazelnut oil, 1 cup
blend lemon zest and cilantro in 2/5 cup or so of water and let rest for several hours at room temperature. vacuum seal each filet in plastic bags with 2 tablespoons of lemon cilantro infusion and cook in a commercial or self made water bath at 60 C for 20 minutes. while fish is cooking, whip the egg yolk with lemon juice in a bowl over the hot bath water until pale yellow, then slowly poor in hazelnut oil until emulsified. remove fish from bags and serve over or along this hazelnut mayonnaise, garnished with cilantro leaves.
