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40°C Salmon with potato juice, Jerusalem artichoke and sea vegetables | Recipe by sousvidetools.com

40°C Salmon with potato juice, Jerusalem artichoke and sea vegetables

40°C Salmon with potato juice, Jerusalem artichoke and sea vegetables Fish and Seafood
  • COOK TIME: 2 hours
  • SERVES: 8

Ingredients

 Salmon

  • 300g of salmon
  • 100g of salt
  • 100g of sugar
  • 500ml of water, cold
  • 20ml of olive oil

Potato juice

LEMON PUREE

JERUSALEM ARTICHOKE

 

SEA VEGETABLES

  • 50g of sea purslane
  • 50g of samphire
  • 50g of buckshorn plantain

Method

This delicious recipe by chef Paul Foster has been recreated for our website with kind permission from Great British Chefs

METHOD

  1.  Fill and preheat your water bath to 40c
  2.  Skin the salmon, being sure to remove any pin bones.
  3.  Place the skinned salmon in a bowl along with the salt and sugar. Place in the fridge for 20 minutes to brine
  4.  After washing the salmon in cold water, place it in a cooking pouch along with the oil then vacuum seal
  5.  Submerge the pouch in the water bath for 10 minutes
  6.  Remove the pouch from the water bath and then chill in the refrigerator
  7.  Meanwhile make the potato juice with a vegetable juicer then allow to sit for 10 minutes to separate the starch. Pour the liquid off the top and bring to the boil, add the brown chicken stock and the lemon juice. Season and pass through muslin
  8.  To create the lemon puree put the lemon juice into a pan along with the agar and bring to the boil. Once boiled, pour into a tray and then put aside to set. Once set, blend until smooth and pass through a chinois
  9.  Whilst the lemon puree is setting wash the artichokes then thinly slice using a mandolin, cook in a deep fat fryer at 130°C until lightly golden. Pat dry with kitchen towel, season with sea salt and malt powder and keep in an airtight container
  10.  Prepare the sea vegetables by blanching in boiling water for 30 seconds then plunging in ice water to refresh. Drain on kitchen towel
  11.  Remove the salmon from the fridge. Cut into portions then allow it to reach room temperature (approximately 10 minutes)
  12.  Place the salmon into bowls and place some radish and sea vegetables on top. Dot the lemon purée around the plate, pour in the potato juice and finish with the thinly sliced artichokes
  13.  Enjoy!
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