You are viewing mengwong

Salmon Sous Vide

« previous entry | next entry »
Sep. 15th, 2010 | 01:54 am

One banana per person, cut into rounds and caramelized in browned butter on medium-high heat until fragrant, mushy, and lightly crisped, about 10 minutes.

Top with: one square of sashimi-grade salmon fillet, brined for 10 minutes then rinsed. Sous vide at 108°F for 20–30 minutes (due to thickness). Sprinkle several drops of naturally fermented regular soy sauce.

Top with: goat feta, one cube. Grind some fresh ground black pepper onto the goat feta for visual effect.

Plate amid basic vinaigrette green salad with avocado and mandarin orange wedges, de-seeded.

Note that at 108°F the myocommata remain ungelatinized and can be easily distinguished. The myotomes have a texture variously described as custard-like or between ceviche and lox.

Link | Leave a comment | Add to Memories | Share

Comments {0}