Sous Vide Vanilla Cured Salmon with Raw Fennel and Orange | Sous Vide Recipe

Sous Vide Vanilla Cured Salmon with Raw Fennel and Orange

  • COOK TIME: 40 Minutes
  • PREP TIME: 1 Hour
  • DIFFICULTY: Easy
  • SERVES: 2

Ingredients

  • 2 x 7oz portions of salmon – descaled and washed
  • ¼ bulb of fennel – sliced wafer thin
  • Throngs from the fennel saved for dressing the plate
  • 1 orange – zested and juiced
  • 100g salt
  • 100g sugar
  • 1 vanilla pod
  • 1 tbsp fennel seeds
  • 1 bay leaf
  • 1 tbsp pepper corns

Method

  1. Pre heat your water bath or circulator to 40°C
  2. To make the cure place the salt, sugar, vanilla, fennel seeds, bay leaf and peppercorns into a blender and mix until well combined
  3. Cover the salmon with the cure for 1 hour then wash off, pat dry and place into a pouch and vacuum seal. Cook the salmon sous vide for 40 minutes
  4. Once cooked plunge the salmon into ice cold water to refresh
  5. Dress the fennel with the freshly squeezed orange and season, serve with the salmon and enjoy

Chef’s Tip:

Try adding some shaved radish and watercress for a more peppery salad

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