Sous Vide Salmon with Cauliflower Purée
Main Dishes • Italian
Description
Sous Vide Salmon with Cauliflower Purée
Ingredients
- Salmon 15 oz
- Olive Oil 1 tablespoon
- Thyme 4 sprigs
- Cauliflower 1 head
- Onion ½ head
- Butter 0 oz
- Yakiniku sauce 5 fl oz
- Dry White Wine 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Nutmeg to taste
- Cilantro 3 tablespoons
- Chicken Broth 5 fl oz
- 10% cream 10 fl oz
Step-by-Step Guide
Step 1
Cut the salmon fillet, you can use sockeye or trout, into 4 equal pieces. Make a brine: add 2-3 tablespoons of coarse salt to 1 liter of water and stir until fully dissolved. Place the fish in the brine for 30-40 minutes. During this time, the fish fibers will absorb moisture, making it juicier, while the salt will help maintain its shape.
Step 2
Remove the fish, rinse well under running water, and pat dry with paper towels. Gently rub olive oil into the fish, season with salt and pepper, and place a sprig of thyme on each piece. You can use any thyme, but I used fresh. Pack in a bag and vacuum seal. Heat the sous vide bath to 55°C. If you don't have sous vide equipment, you can use a multicooker with a multi-cook function. Submerge the bags with fish in the water and cook for 15 minutes.
Step 3
Meanwhile, let's prepare the purée. Break the cauliflower into florets and cut into large pieces. Slice the onion into strips, melt the butter in a saucepan or deep skillet, and sauté the onion until soft, add the cauliflower, broth, and cream. Cover and bring to a boil, cooking until partially done. Blend until smooth, adding a pinch of nutmeg, salt, and pepper to taste.
Step 4
Heat the teriyaki sauce, add the wine, and let it reduce slightly to achieve a gravy-like consistency. Add chopped cilantro and mix.
Step 5
Remove the fish from the bag, carefully peel off the skin. Heat a plate, place the purée in the center, top with the fish, and drizzle with the sauce.
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