For me, souse vide is best used for fish because you really can ontrol the temperature. When I first made this dish, I was blown away at how good the fish and the sauce were together. This recipe is staright out of the Modernest Cuisine At Home cook book.
To souse vide correctly, you first need to marinate the fish in a brine of salt and water with a little sugar for about 3 hours which makes the salmon super delightful.
To cook it, you put the salmon in individual bags with some neutral oil and cook them for about 25 minutes to a temperature of 113 degrees. Then you finish the salmon on the stove in the sauce.
To make the soauce you roast hazelnuts, corriader seeds, and sesami seeds then grind them up with powered ginger and salt, and chamomeal blossome (I used tea). Then you mix that lot up with butter in the pan, and warm the fish before covering it in the sauce on the plate.
We served it with roasted asparagus and rice pilaf.
It is an out of this world dish!
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