Friday, January 2, 2015

Sous Vide: Salmon

Salmon Mi Cuit (recipe taken from chef steps http://www.chefsteps.com/activities/salmon-mi-cuit)
Water bath cooking does quite well with chilled salmon dishes. The texture is comparable to smoked salmon and execution is straight forward and allows for a pretty wide margin of error. The dish above has whipped horseradish cream and pickled beets, recipes can be found at the chefsteps link above.

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