> Recipes > Salmon fillet

Salmon cooked in lime oil with sweet and sour celeriac and a citrus gel

Salmon cooked in lime oil, with sweet and sour celeriac and a citrus gel

Salmon cooked in lime oil with sweet and sour celeriac and a citrus gel

PT1H

Recipe featured on

Sous Vide iOS app

Why not try?

1
Preheat a water bath to 45°C
2
To begin, sprinkle the sugar and salt over the salmon and leave to marinate in the fridge for 1 hour
  • 30g of salt
  • 300g of salmon fillet, skinned
  • 30g of Demerara sugar
3
Wash the salmon under cold running water to remove the marinade. Place in a vacuum bag with the oil and the lime zest, seal in a chamber sealer and place in the water bath. Cook for 30 minutes
  • 1 lime, zest only
  • 30ml of olive oil
4
Allow the salmon to cool before removing from the vacuum bag and cutting into 12 thick slices. Store in the fridge until ready to serve
5
To make the sweet and sour celeriac, place the apple juice, vinegar, salt and sugar in a saucepan and bring to the boil. Add the prepared celeriac and simmer for 5 minutes, or until al dente. Drain on kitchen paper to remove any excess moisture, then set aside in the fridge
  • 10g of salt
  • 250ml of apple juice
  • 75g of sugar
  • 50ml of white wine vinegar
  • 350g of celeriac, peeled and cut into 3mm dice
6
For the citrus gel, place the wine and sugar in a saucepan and bring to the boil. Turn off the heat and add all of the remaining ingredients apart from the Vege-Gel. Leave to infuse and cool
  • 20g of sugar
  • 300ml of Sauternes wine
  • 1 lime, zest only
  • 1 lemon, zest only
  • 15g of pickled ginger
  • 35ml of pink grapefruit juice
  • 2 lime leaves
  • 10ml of lime juice
  • 15ml of lemon juice
  • 10g of root ginger, peeled and roughly chopped
  • 50g of lemongrass, roughly chopped
7
Once cool, pass the liquid through a fine sieve into a saucepan and add the Vege-Gel. Place the pan over a medium heat and bring to the boil, whisking continuously. Once the Vege-Gel has completely dissolved, remove the pan from the heat and allow to cool completely. Transfer the liquid to a blender and blitz until smooth
  • 25g of Vege-Gel
8
To serve, drizzle the fluid gel over 4 serving plates. Add the sweet and sour celeriac and 3 pieces of salmon to each plate, sprinkle over the grated coconut and lime zest, then finish with a garnish of Thai basil and coriander cress
  • 1 lime, zest only
  • Thai basil, cress
  • coriander cress
  • coconut, freshly grated

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Comments ()

Salmon cooked in lime oil with sweet and sour celeriac and a citrus gel

 
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...
...   ...