> Recipes > Beetroot

Salmon mi cuit with beetroots

Salmon mi cuit with beetroots

Salmon mi cuit with beetroots

PT2H30M

Why not try?

1
To cure the salmon, mix the first 7 ingredients then place the curing mix beneath and on top of the salmon, ensuring it is well covered and evenly distributed. Leave for 35 minutes
  • 250g of salt
  • 250g of sugar
  • 5g of star anise
  • 10g of coriander seeds
  • 1/2 lemon
  • 1/2 orange
  • 1/2 lime
  • 1 whole side of salmon
2
Wash off and pat the salmon dry, place in a sous vide bag with the olive oil
  • 2 tbsp of olive oil
3
Cook in a water bath at 46°C for 42 minutes. Remove from water bath and cool in ice water
4
For the beetroot, peel and vac-pac the beetroot with a little olive oil and thyme. Gently steam in a steamer for 18 minutes Cool at room temperature
  • 2 beetroots
  • 2 tbsp of olive oil
  • 1 sprig of fresh thyme
5
Pickle the stalks of the beetroot by heating the Cabernet Sauvignon vinegar gently in a pan and when the liquid starts to reduce, adding the beetroot stalks. Leave to cool at room temperature
  • 100ml of Cabernet Sauvignon vinegar
6
To plate, allow the salmon to warm to room temperature, then flake it carefully onto the plates, dressing with the beetroot intermittently

Ingredients

Metric

Imperial

Cured salmon

Beetroot

Comments ()

Salmon mi cuit with beetroots

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...