- 1 --- small lemon rind, grated
- 1 lime rind, grated
- 2 portions Tasmanian Salmon, either skin on or off
- --- pepper to taste
Sous Vide is the latest BUZZ word flying around the television kitchens at the moment. Rather than going out and buying a Souse Vide water bath.. why not use an existing apperatus that is perfect for the Job .. your TM!!
Sous Vide is a method of cooking that allows you to attain a flavour and texture that is difficult to reproduce in all but the most outfitted of commercial kitchens.. It works like this....
Sous Vide is french for 'under vacuum' - food is vac-sealed with seasonings and then submerged in a waterbath at a specific temperature so as to guarantee that the portion reaches the exact temperature to the core. Hot plates and roasting need to punish the outer layers so that the core temperature can be eventually reached .. with Sous Vide the entire portion is cooked to perfection with NO loss of moisture or flavour.
In this case we are going to Sous Vide some Tassie Salmon .. which needs to reach 60 degrees at the core to be ready (perfect for our TM). The resultant Salmon portion will blow your mind!!
Step one sprinkle seasonings over salmon (both sides)
- Vac-seal the portion in their bags. If you are using zip-lock bags, remove ALL air from the bag.
Insert simmering basket into TM
Place Salmon bags into basket.
- Fill with water to cover the bags
30 minutes at 60 degrees reverse soft.
Remove bags and then remove Salmon from the bags..
sprinkle with left over rind and maybe a tiny spritz of citrus juice.
Accessories you need
OPTIONAL : After Sous Vide cooking some may like to blast the salmon either with a creme brulee torch or on a HOT frypan to give the outside of the Salmon some crisp.
HEALTH NOTE : The Sous Vide method does come with the inherant danger of low temperature cooking. Make sure you keep everything as clean as possible. Technically the majortity of bacteria will die at 60 degrees which is why you want to get your salmon to that temperature quickly (ie warm water). As long as you are clean and careful, this will be the best Salmon you have ever tasted.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Tuna Mornay (Variation)
- Loaded Tuna & Vegetable Mornay
- DILL AND BREADCRUMB SALMON TOPPING
- Tuna Casserole for 2
- Creamy garlic prawns
- Fragrant pipis
- Stir Fry Prawns
- Asian Ocean Trout/Salmon
- Mum's Easy Salmon Parcels with Quinoa and Pak Choy
- lchf fish cardomon curry
- Tuna Mornay with Hidden Vegetables
- Creamy Garlic Prawn Risotto