Servings: People
Sous Vide Salmon
Served with risotto balls and fried pointed cabbage
Ingredients
- 4 pcs. Salmon Fillet
- Coarse salt
- 1 pcs. Pointed Cabbage
- Spices salt and pepper
- Olive Oil
- 150 gram White Wine
- Lemon Juice
Instructions
- Salmon:Cover the salmon with a thin layer of coarse salt and let it sit for 30 minutes.Rinse the salt off the salmon and pat it dry thoroughly.Lightly season the salmon with salt and pepper and pack it in vacuum bags.Cook the salmon sous vide at 48 degrees Celsius (118 degrees Fahrenheit) for 25 minutes.Take the fish out of the vacuum bags just before serving. Pointed cabbage:Cut the pointed cabbage into 8 wedges lengthwise.Brush the cut sides of the cabbage with olive oil and fry on one side in a pan over high heat for about 5 minutes.Turn the cabbage and add white wine.Let the cabbage simmer in the white wine until tender but still crisp, about 10 minutes.Season with salt and pepper and a bit of lemon juice. Serving:Serve the fish with fried pointed cabbage and deep-fried risotto balls - find the recipe here.Garnish with parsley flowers and herb oil on the plates - it looks great and tastes delicious!
Notes
It is important that the cabbage is cut into wedges lengthwise, not across. Cutting it across makes it difficult to achieve the right texture for the cabbage.
Wine recommendation:
We recommend Janare Senete Falanghina, which is elegantly straw-yellow in the glass with fine golden hues. The aroma reveals notes of melon and citrus. On the palate, the wine is full-bodied and fresh with a fine balance, echoing the notes from the aroma and ensuring a fresh and pleasant wine that evokes thoughts of summer.
Wine recommendation:
We recommend Janare Senete Falanghina, which is elegantly straw-yellow in the glass with fine golden hues. The aroma reveals notes of melon and citrus. On the palate, the wine is full-bodied and fresh with a fine balance, echoing the notes from the aroma and ensuring a fresh and pleasant wine that evokes thoughts of summer.