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


First published in 2017
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Sous vide salmon fillets

Pickled kohlrabi

  • 1 kohlrabi, weighing approx. 350g
  • 50ml of white wine vinegar
  • 150ml of water
  • 3 tsp salt
  • 1 tsp sugar

Garden pesto

New potatoes

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
Slice the top leaves and hardened root area from the kohlrabi then peel the outer layer. Pass through a spiraliser to make long noodles
Submerge the kohlrabi in the pickling liquor and leave for an hour in the fridge
Preheat the oven to 180°C/gas mark 4 and set a water bath to 52°C
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
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
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
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
Place each salmon fillet in a vacuum bag with the seeds, salt, sugar and a dash of oil. Seal with a bar sealer
Cook in the water bath for 15 minutes. Once ready, remove the fillets from the bags and drain on kitchen paper
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
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
First published in 2017
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