Warm Water Poached Fish- Sous Vide

  1. Attach the Sansaire to the container of your choice, and preheat the sous vide bath to 48u0b0C / 118u0b0F (see below for doneness preference).
  2. (Optionally) remove the skin from the salmon fillet. Better yet, ask your fishmonger to do this for you when you purchase your salmon. Remove the bones. Cut the fillet into the portions you'll end up serving - the fish will cut much cleaner when it's raw than after it has been cooked.
  3. Add 1 tbsp. olive oil to a zip-top bag, then add a salmon fillet. Use the water displacement method to remove air from the bag. Bagging each fillet individually will ensure that they don't become stuck together during cooking.
  4. Cook 30 minutes for a 1" thick fillet, or until the core temperature of the fish reaches to 47u0b0C / 117u0b0F (one degree below the bath temperature).
  5. Remove the salmon from the bag. Plate, and season with high-quality olive oil, flaky sea salt or any other sauces or garnishes you prefer.

fish

Taken from www.epicurious.com/recipes/member/views/warm-water-poached-fish-sous-vide-56427a071829d212274c9b96 (may not work)

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