Salmon with A la grecque fennel and spanish onion

Atlantic salmon cooked at 56ºC with pickled vegetables.

IMG_3853For the Salmon

Clean and pin bone salmon removing all traces of the blood line.  Portion fillet. Vacuum pac on medium high with a touch of extra virgin olive oil and a pinch of Scilian air dried sea salt.  Cook to order for 12 minutes at 56ºC.  Allow to rest for 2 minutes before serving.

For the Spanish onion

3 Spanish onions, peeled and cut into wedges
125 ml White wine vingar
75 gm Caster sugar
1 Clove
1/4 tsp Mustard seeds
1/4 tsp Black pepper corns
1/4 tsp Caraway seed
1 Slice Ginger

Wash onion and drain well.  Wrap spices and ginger in cling film to make an herb sachet (can be seen with fennel on recipe page).  Mix sugar with vinegar and add to vacuum pouch with onion and herb sachet, vacuum on medium high.  Cook at 65ºC for 90 minutes, cool in ice bath or serve imediately.

For the Fennel

3 Small fennel, washed, trimmed and cut in wedges
100 ml Water
20 ml Extra virgin olive oil
1/4 tsp Coriander seed
A few Black peppercorns
A pinch Salt
1 Bay leaf
1 sprig Thyme
5 ml Lemon juice
5 ml Pernod

Wrap spices, thyme and bay in cling film to create an herb sachet, add to a vacuum pouch with fennel and all other ingredients.  Vacuum on medium high.  Cook at 70ºC for 90 minutes, cool in ice bath or serve imediately.

To serve I would toss the drained fennel and spanish onion with a little mint, parsley, wild fennel sprigs a some lugarian olives dressed in a simple lemon and thyme dressing.