Vacuum cooking of fish
Vacuum cooking of fish
A technique for cooking salmon at a low temperature
Equipment needed- Sous vide bath
- Vacuum machine
- Vacuum bag
- Warm water bath
- Bowl with ice water
Ingredients
Debic products used
Step-by-step
Always work with gloves when cooking raw fish that is cooked at a low temperature
Dry the salmon well and grate the zest of a lemon over it with the help of a grater
Place the salmon in a vacuum bag, add the Debic Roast and Fry and vacuum seal
Set the hot water bath to the correct temperature. (Tip. Cooking time + temperature depends on the parts and type of poultry)
Place the salmon in the warm water bath and until done
Cool back on ice water
Remove the salmon from the packaging and dry well. If necessary, keep the liquid for the sauce. Roast the salmon using a gas burner and season with salt.
Process further
Tips
- (Tip: corn starch can be replaced by flour or cooking cream powder)