Sous Vide Salmon with Cauliflower and Potato Purée

Ingredients

• Smoked haddock fillet 15 oz
• Cauliflower 10 oz
• Potato 5 oz
• 33% Cream 0 fl oz
• Butter 0 oz
• Olive Oil 0 fl oz
• Canned White Asparagus 5 oz
• Semi-soft cream cheese 0 oz
• Lemon 1 piece
• Ocean salt 0 oz

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Remove the skin from the salmon fillet and cut it into portion-sized pieces. Dissolve 50 grams of sea salt in 1 liter of cold water. Place the salmon in the brine and let it sit for 1 hour.

Step 3

Meanwhile, peel the potatoes and cut them into small pieces, and break the cauliflower into florets.

Step 4

In a pot, bring water to a boil, add the potatoes, and cook for 10 minutes. Then, add the cauliflower and cook until the vegetables are tender.

Step 5

Pour the cooked vegetables with hot cream and blend until smooth.

Step 6

Season with salt and add a piece of cold butter. Set aside.

Step 7

Rinse the salmon and pat it dry with paper towels. Lightly brush with olive oil, place it in a bag, and vacuum seal it. Cook sous vide at 125°F for 15 minutes.

Step 8

Cut the artichokes into four to six pieces and quickly sauté over high heat.

Step 9

Mix the cream cheese with the zest of half a lemon and a small amount of lemon juice.

Step 10

Remove the salmon from the vacuum bag and sear it with a torch.

Step 11

Arrange the salmon, cauliflower puree, artichokes, and lemon cream on a plate.

Step 12

Serve immediately.