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