Sous-vide salmon with cauliflower puree
4 servings
15 minutes
Sous-vide salmon with cauliflower puree is a refined dish embodying a balance of flavors and textures. Sous-vide preserves the incredible juiciness of the fish, while the delicate cauliflower puree adds softness and a creamy note. Italian chefs have always valued simplicity, skillfully highlighting the natural qualities of ingredients, and this recipe is no exception. The aroma of fresh thyme complements the delicate flavor of the salmon, while teriyaki sauce with white wine adds a light sweetness and depth. This dish is perfect for dinner when you want to impress guests or simply enjoy the harmony of culinary art. The wonderful combination of tender texture, vibrant flavor, and elegant presentation makes it a true culinary masterpiece.
1
Cut the salmon fillet into 4 equal parts. Make a brine: add 2-3 tablespoons of coarse salt to 1 liter of water and stir until fully dissolved. Place the fish in the brine for 30-40 minutes. During this time, the fish fibers will absorb moisture, making it juicier, while the salt helps maintain its shape.
- Salmon: 400 g
- Salt: to taste
2
Take the fish, rinse it well under running water, and dry it with paper towels. Gently rub olive oil on the fish, season with salt and pepper, and place a sprig of thyme on each piece. You can use any thyme, but I used fresh. Pack it in a bag and vacuum seal. Heat the sous vide bath to 55°C. If you don't have sous vide equipment, you can use a multicooker with a multi-cook function. Submerge the fish bags in water and cook for 15 minutes.
- Olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Fresh thyme: 4 sprigs
3
Meanwhile, let's prepare the puree. For this, break the cabbage into florets and cut into large pieces. Slice the onion into strips, melt butter in a saucepan or deep skillet, and sauté the onion until soft, then add the cabbage, broth, and cream. Cover and bring to a boil, cooking until partially done. Blend until smooth, adding a pinch of nutmeg, salt, and pepper to taste.
- Cauliflower: 1 head
- Onion: 0.5 head
- Butter: 30 g
- Vegetable broth: 125 ml
- Cream 30% fat: 250 ml
- Nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Heat the teriyaki sauce, add wine and reduce slightly to achieve a gravy-like consistency. Add chopped cilantro and mix.
- Teriyaki sauce: 100 ml
- Dry white wine: 50 ml
- Cilantro: 3 tablespoons
5
Take the fish out of the bag and carefully remove the skin. Heat the plate, place the puree in the center, put the fish on top, and enrich with sauce.
