Sous vide salmon with cauliflower and potato puree
2 servings
90 minutes
Sous vide salmon with cauliflower and potato puree is a refined dish of author cuisine that combines the tenderness of fish with the airy texture of vegetable puree. The sous vide technique preserves the natural juiciness of the salmon, highlighting its softness and rich flavor. Cauliflower combined with potatoes gives the puree a creamy consistency and a subtle nutty note, while lemon cream adds freshness. Lightly sautéed artichokes provide a piquant taste and slight crunchiness. This dish is a harmony of exquisite textures and flavors, perfect for both a festive dinner and enjoying culinary art in solitude.
1
Prepare all the ingredients.
2
Remove the skin from the salmon fillet and cut it into portion-sized pieces. Dissolve 50 grams of sea salt in 1 liter of cold water. Place the salmon in it and leave for 1 hour.
- Salmon fillet: 400 g
- Sea salt: 50 g
3
At this time, peel the potatoes, cut them into small pieces, and break the cauliflower into florets.
- Potato: 200 g
- Cauliflower: 300 g
4
Boil water in a pot, add potatoes, cook for 10 minutes, add cauliflower, and cook until the vegetables are soft.
- Potato: 200 g
- Cauliflower: 300 g
5
Pour hot cream over the prepared vegetables and blend until smooth.
- Whipping cream 33%: 50 ml
6
Add salt and a piece of cold butter. Set aside.
- Butter: 30 g
7
Rinse the salmon, dry with paper towels. Lightly coat with olive oil, place in a bag and vacuum seal. Cook in sous-vide at 52 degrees for 15 minutes.
- Salmon fillet: 400 g
- Olive oil: 30 ml
8
Cut the artichokes into four to six pieces and quickly fry them over high heat.
- Canned artichoke hearts: 100 g
9
Mix the cottage cheese with the zest of half a lemon and a small amount of lemon juice.
- Cream cheese (curd cheese spread): 60 g
- Lemon: 1 piece
10
Remove the salmon from the vacuum pack and torch it.
11
Place the salmon, cauliflower puree, artichokes, and lemon cream on a plate.
- Salmon fillet: 400 g
- Cauliflower: 300 g
- Canned artichoke hearts: 100 g
- Cream cheese (curd cheese spread): 60 g
12
Submit immediately.
