Technique

Vacuum cooking of fish

5ec30000-66dc-6a13-58b2-08d8dfbaf78f
Technique

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

Step-by-step

5ec30000-66dc-6a13-c543-08d8dfbaf750

Always work with gloves when cooking raw fish that is cooked at a low temperature

5ec30000-66dc-6a13-86a6-08d8dfbaf752

Dry the salmon well and grate the zest of a lemon over it with the help of a grater

5ec30000-66dc-6a13-58b2-08d8dfbaf78f

Place the salmon in a vacuum bag, add the Debic Roast and Fry and vacuum seal

5ec30000-66dc-6a13-6418-08d8dfbaf79c

Set the hot water bath to the correct temperature. (Tip. Cooking time + temperature depends on the parts and type of poultry)

5ec30000-66dc-6a13-698c-08d8dfbaf78f

Place the salmon in the warm water bath and until done

5ec30000-66dc-6a13-8c24-08d8dfbaf79d

Cool back on ice water

5ec30000-66dc-6a13-07ae-08d8dfbaf7ab

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.

5ec30000-66dc-6a13-3345-08d8dfbaf7ac

Process further

Tips

  • (Tip: corn starch can be replaced by flour or cooking cream powder)