Low temperature cooking of fish

Low temperature Salmon 50C shallot-tomato-caper-chive

Low temperature Salmon 50C shallot-tomato-caper-chive

 

Low temperature cooking of sous vide salmon using your PolyScience – Sous Vide Professional – Classic series immersion circulator  is one of of the easiest and most delicious fish dishes you can create.  I have used tomato, chives, shallots, creme fraiche, lemon zest and extra virgin olive oil to create my lunch.

I always use the freshest sashimi  grade salmon when cooking at low temperatures.  The fish is prepared fresh, vacuum packed and cooked all within a safe two hour time frame.  Food safety rules tell us that food that is held between 5°C – 60°C is safe for four hours then it must be discarded.  If food is held for two hour between 5°C – 60°C it may be returned to the fridge and used first next time.  When cooking at low temperatures between 40°C – 55°C I always play it safe and consume my fish immediately it is cooked.  Never chill fish to use it more than three hours after it was taken from the fridge for the first cook.

The New South Wales health department has just released a very useful document on sous vide safety for Restaurants and Home check it out here .

 

Before starting this recipe I place 500 ml of water in a pot with 50 grams of natural salt, bring this to the boil then allow to cool for ten minutes.  Put a hand full of ice into a container and pour this brine (salt water) over the ice and place in the fridge.  We will need this later.  Skin and pin bone the salmon or cut the pieces on either side of the bones and discard the bones and skin.

This is were we need that brine we just made, it should be really cold.  Place the prepared fish in the cold brine for ten to twenty minutes.  This process washes the slimy protein off the outside of the fish and helps with retained moisture.  Our finished low temperature salmon will look much more presentable for this step.

Now finely dice equal parts of shallot, tomato flesh, chives and a few rinsed capers.  Dress these together with extra virgin olive oil, lemon juice and salt to taste.

Peel and slice a shallot along its length then vacuum package in a vacuum pouch with a pinch of salt, sugar and a splash of cider vinegar.  Seal on high.  Using a PolyScience – sous vide professional – classic series immersion circulator preheat a water bath to 83°C and then add the pouch of shallot for thirty minutes to cook.

Whip a little creme fraiche till it is the consistency of soft whipped cream then season to taste with lemon zest, salt and pepper.

Using a PolyScience – sous vide professional – classic series immersion circulator preheat a water bath to 50°C and then add the pouch of salmon for fifteen minutes.  Remove the pouch from your water bath, cut one corner off the pouch and using Applewood in ‘The Smoking Gun’ gently smoke the salmon.

PolyScience 'The Smoking Gun' cold smoking sous vide salmon

PolyScience 'The Smoking Gun' cold smoking sous vide salmon

 

I shape the creme fraiche with two soup spoons then make an indent in the top with the back of a wet spoon.  Place the salmon on the plate, place spoons of the tomato dressing around the plate.  Garnish with the pickled onions and a drop of extra virgin olive oil in the well in the creme fraiche.

Enjoy this dish with a glass of Australian, Yarra Valley Chardonnay

 

Salmon-at-50C-creme-fraiche-pickled-onion

Low temperature cooking Salmon at 50C creme fraiche pickled onion

This is the same ingredients used to make a canape.

The Smoking Gun - low temperature cooked salmon with lemon creme fraiche

The Smoking Gun - low temperature cooked salmon with lemon creme fraiche

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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