Sous Vide Salmon Recipe - Great British Chefs

40°C salmon with potato juice, Jerusalem artichoke and sea vegetables

Starter
challenging
8
2 hours

PT2H

Use organic, sustainable salmon for this challenging sous-vide salmon recipe. Paul Foster garnishes this dish with foraged sea vegetables at his restaurant. At home, you can substitute for asparagus, spinach, pak choi, baby fennel tops.

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Ingredients

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Metric

Imperial

Salmon

300g of salmon
100g of salt
100g of sugar
500ml of water, cold
20ml of olive oil

Potato juice

2 large Maris piper potatoes
1 lemon, juiced
200ml of brown chicken stock

Jerusalem artichoke

4 Jerusalem artichokes
50g of malt powder
sea salt
500ml of vegetable oil

Sea vegetables

50g of sea purslane
50g of samphire
50g of buckshorn plantain

Lemon purée

300ml of lemon juice
6g of agar agar

Garnish

4 French breakfast radishes, thinly sliced

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Skin the salmon and remove any pin bones. Mix the water with the salt and sugar in a bowl and then add the salmon. Leave in the fridge to brine for 20 minutes

300g of salmon
100g of salt
100g of sugar
500ml of water

Wash the salmon off in cold water, pat dry, place in a vacuum pack bag with the oil and seal. Cook at 40°C in a water bath for 10 minutes and chill

20ml of olive oil

Juice the potato through a vegetable juicer, and allow to sit for 10 minutes to separate the starch. Pour the liquid off the top and bring to the boil, add the brown chicken stock and adjust acidity with the lemon juice. Season and pass through muslin

2 large Maris piper potatoes
200ml of brown chicken stock
1 lemon

Bring the lemon juice to the boil with the agar. Pour into a tray and leave to set. Once set, blend until smooth and pass through a chinois

300ml of lemon juice
6g of agar agar

Wash the artichokes and slice thinly on a mandolin, cook in a deep fat fryer at 130°C until lightly golden. Drain off on kitchen towel, season with sea salt and malt powder and keep in an airtight container

4 Jerusalem artichokes
sea salt
50g of malt powder
500ml of vegetable oil

Pick and wash the sea vegetables and blanch in boiling water for 30 seconds, plunge in ice water to refresh. Drain on kitchen towel

50g of sea purslane
50g of samphire
50g of buckshorn plantain

Before serving, warm the potato juice gently. Remove the salmon from the fridge, cut into portions and leave to come up to room temperature for 10 minutes

4 French breakfast radishes

Place the salmon into bowls and place some radish and sea vegetables on top. Dot the lemon purée around the plate, pour in the potato juice and finish with artichoke crisps

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Paul Foster

Focused, skilled and intelligent, Paul Foster works with the materials he has around him to create extraordinary dishes which sing with a vibrancy perfectly in tune with their surroundings.