Sous Vide Cooking Black Pepper + Butter Salmon with Honey
Equipment
- Mandolin
- Sous Vide Immersion Circulator
- Cooking Container
Ingredients
For the Salmon
- 1 1/2 lbs salmon filet
- 1 1/2 tbsp extra virgin olive oil
- 2 tbsp honey
- 1/4 tsp sea salt
- 1/4 tsp freshly cracked black peppercorn
- 2 tbsp flat-leaf parsley minced
For the Root Vegetables and Goat Butter
- 1 large beet
- 1 medium carrot
- 1 medium parsnip
- 1 tbsp goat butter
- pinch sea salt
Instructions
For the Salmon
- Rinse and pat dry salmon.
- Brush both sides of the salmon with olive oil,
- Using a tablespoon of honey on each side, coat the salmon.
- Sprinkle sea salt and freshly cracked black peppercorns on both the skin and flesh side of the salmon.
- Place the salmon into the bag.
- Seal the bag.
- Place the sealed salmon into the pot of water and attach your sous-vide cooker.
- Adjust the temperature to 115°F.
- Cook for 45 minutes.
- Plate and garnish with minced flat-leaf parsley.
- Serve.
For the Root Vegetables with Goat Butter
- Clean and peel the root vegetables.
- Using a hand-held mandoline thinly slice vegetables.
- Place vegetables into a sous-vide bag.
- Add the goat butter and a pinch of sea salt.
- Seal the bag.
- Place the sealed bag in a pot filled with tepid water.
- Attach a sous-vide cooker to the pot and select the appropriate temperature, 183°F for 1 hour.
- Remove from the bag and plate.