Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes

Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes

PT1H30M

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1
To begin, pickle the kohlrabi. To make the pickling liquor, combine the vinegar, water, salt and sugar in a pan and warm so that the salt and sugar dissolves
2
Slice the top leaves and hardened root area from the kohlrabi then peel the outer layer. Pass through a spiraliser to make long noodles
3
Submerge the kohlrabi in the pickling liquor and leave for an hour in the fridge
4
Preheat the oven to 180°C/gas mark 4 and set a water bath to 52°C
5
To cook the potatoes, place them in a pan of water and bring to the boil. Reduce to a simmer, cook for 10 minutes then drain and leave to steam for a little while
6
Tip the potatoes into a roasting tin and lightly press on each one so it squashes and cracks slightly. Drizzle with rapeseed oil and roast for 40 minutes, turning over halfway through
7
To make the pesto, simply blitz all the ingredients (apart from the oil) in a food processor for a minute or two, then slowly pour in the olive oil until blended
8
To prepare the salmon, lightly toast the seeds in a dry frying pan then transfer to a pestle and mortar. Roughly grind the seeds down a little
9
Place each salmon fillet in a vacuum bag with the seeds, salt, sugar and a dash of oil. Seal with a bar sealer
10
Cook in the water bath for 15 minutes. Once ready, remove the fillets from the bags and drain on kitchen paper
11
Heat a non-stick pan with a dash of oil until hot then add the salmon skin-side down. Cook until the skin is lightly golden, then remove from the pan
12
Drain the pickled kohlrabi well and place a nest on each plate. Place some potatoes next to it and add the salmon fillets to each plate. Drizzle over some pesto and serve
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