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Salmon Sous Vide

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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.

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