Sous Vide Kumquats | Recipe by sousvidetools.com

Sous Vide Kumquats with Grand Marnier, Cinnamon and Basil with Organic Salmon Tartar

  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Easy

Ingredients

  • 400g Organic Salmon, skinned / trimmed and finely diced
  • 2 tbsp. Chopped Caper
  • 2 tbsp. Chopped Gherkin
  • 1 tbsp. Chopped Dill
  • 1 tbsp. Finely Chopped Shallot
  • 2 tbsp. Finely Chopped Cucumber
  • Lemon Juice
  • Olive Oil
  • 300g Kumquat
  • 1 tsp Cinnamon Powder
  • 150mls Grand Marnier
  • Zest 2 Orange
  • 150g Sugar
  • 20 Basil Leaves
  • Mixed Salad Leaves
  • Granary Bread

Equipment

EQUIPMENT

Method

The kumquats in this recipe add a real zing to a lovely summer starter or main course.

METHOD

  1. In a small saucepan add the Grand Marnier, cinnamon, sugar, basil leaves and orange zest. Gently simmer then set aside to cool
  2. Cut the kumquats in half, pop out any visible seeds and place in a vacuum pouch
  3. Add the cooled liquid, vac-seal
  4. In a preheated water bath at 85 degrees poach for 1 ½ hours then set aside to cool
  5. In a bowl add the salmon, caper, gherkin, dill, shallot and cucumber. Season with salt and lemon juice then combine together
  6. To serve, press the salmon into a cutter mould, remove the mould and top with a few dressed salad leaves
  7. Take the kumquat from the pouch and serve with the salmon and the granary bread

Chef’s Tip –

Why not add a little white wine vinegar to the mix to slightly pickle the kumquats.

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