Sous Vide Salmon | Recipe by sousvidetools.com
Sous Vide Salmon cooked in Lime Oil with Sweet and Sour Celeriac and a Citrus Gel
Chris Holland Sous Vide Salmon cooked in Lime Oil with Sweet and Sour Celeriac and a Citrus Gel Fish and Seafood
- COOK TIME: 1 hour
- PREP TIME: 1 hour
- DIFFICULTY: Medium
- SERVES: 4
- 300g of salmon fillet, skinned
- 30g of Demerara sugar
- 30g of salt
- 30g of olive oil
- 1 lime, zest only
- coconut, freshly grated – to serve
- 1 lime, zest only – to serve
- Thai basil, cress – to serve
- coriander, cress to serve
Sweet and sour celeriac
- 350g of celeriac, peeled and cut into 3mm dice
- 250ml of apple juice
- 75g of sugar
- 50ml of white wine vinegar
- 10g of salt
Citrus fluid gel
- 10g of root ginger, peeled and roughly chopped
- 50g of lemongrass, roughly chopped
- 1 lime, zest only
- 1 lemon, zest only
- 300ml of Sauternes wine
- 20g of sugar
- 15g of pickled ginger
- 35ml of pink grapefruit juice
- 2 lime leaves
- 10ml of lime juice
- 15ml of lemon juice
- 25g of Vege-Gel
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Recipe courtesy of Will Holland www.greatbritishchefs.com
- Preheat the water bath to a temperature of 45⁰C.
- To prepare the salmon, mix together the salt and sugar and scatter over the fillets, then chill in the fridge for 1 hour.
- Rinse the salt and sugar off the salmon with plenty of cold running water, then seal the fish in a vacuum bag with the olive oil and lime zest. You will need to use a chamber sealer to do this.
- Place the bag in the water bath and leave to cook for 30 minutes. After this time, take the salmon out of the water and leave to cool completely in the vacuum bag.
- Once cool, take the salmon out of the bag. Slice into 12 pieces and refrigerate until needed.
- For the sweet and sour celeriac, first combine the apple juice, vinegar, salt and sugar in a saucepan over a medium heat. When the mixture reaches the boil, stir in the diced celeriac and cook until al dente. This should take about 5 minutes.
- Tip away the cooking liquid and pat the celeriac dry on kitchen paper. Store in the fridge until required.
- Next, make the citrus gel. Pour the wine into a saucepan, stir in the sugar and cook over a medium heat until just boiling. Take the pan off the heat and mix in the citrus zests and juices, the pickled and root ginger and the lemongrass. Set aside to cool completely.
- Strain the citrus infusion through a fine sieve and place in a saucepan with the Vege Gel. Cook over a medium heat, stirring constantly with a whisk, until the Vege-Gel has dissolved and the mixture is simmering, then set aside to cool.
- To serve, start by drizzling some of the cold citrus gel over the base of each plate. Place the salmon on top of the gel (3 slices per plate) and scatter over the celeriac cubes. Grate the coconut and lime zest over the dish and add a garnish of Thai basil and coriander cress to finish.