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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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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
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
3
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
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
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
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
Brought to you in association with Sous Vide Tools
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.
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40°C salmon with potato juice, Jerusalem artichoke and sea vegetables
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40°C salmon with potato juice, Jerusalem artichoke and sea vegetables
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