WARM WATER POACHED FISH- SOUS VIDE
Fish is one of the best foods you can cook sous vide. The flesh of fish is delicate and easy to overcook with traditional techniques, but cooking sous vide ensures that your fish remains moist, flavorful and vibrant.In the photo above, both salmon fillets were cooked to the same internal temperature of 48°C / 118°F. The fillet on the left was cooked sous vide (instructions below) while the fillet on the right was cooked in an oven. The difference is dramatic: the outside of the traditionally cooked salmon got too hot, causing the flesh to contract and dry out. However, the sous vide salmon retains its vibrant color, its briny juices, and produces a soft texture that is unparalleled in traditional cooking.
Categories Fish
Number Of Ingredients 1
Steps:
- Attach the Sansaire to the container of your choice, and preheat the sous vide bath to 48°C / 118°F (see below for doneness preference).
- (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.
- 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.
- Cook 30 minutes for a 1" thick fillet, or until the core temperature of the fish reaches to 47°C / 117°F (one degree below the bath temperature).
- 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.
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