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Fresh salmon is incredibly tender and unbelievably delicious! Unfortunately, it's often not that easy to cook it to perfection. But with the sous-vide cooking technique, it's easier than you think! Find out how to use it and prepare a perfectly cooked sous vide salmon fillet yourself in our new recipe.
What exactly is sous-vide?
This method of preparation originally comes from French Michelin-starred cuisine. Foods such as meat, fish or vegetables are vacuum-sealed in a bag (air-sealed) and then heated at a constant low temperature in a water bath.
The low heat ensures that food is cooked to perfection and retains nutrients, vitamins and minerals. Once you have found the perfect temperature for your preferences, the cooking result can ALWAYS be repeated in exactly the same way. The food cannot "overcook" due to the constant low temperature because the heat is evenly distributed and never exceeds the specified temperature.
This means no more tough meat, dry fish or overcooked vegetables. The food will always be exactly how you want it!
Cut the salmon into portions, vacuum-seal with dill and olive oil and then cook at 45°C for approx. 45 mins.
Then remove the salmon from the cooking bag, carefully pat dry and season with salt and pepper.
Tip: Cut a lemon in half and fry on the cut side. The lemon juice will become warm and therefore less acidic.
Now serve the fish, drizzle with the warm lemon juice & enjoy!
