A deceptively simple dish by Hamish Pollitt of M on the Bund
Hamish Pollitt of M on the Bund shows us how to make sous vide style salmon without all of the expensive equipment with this ludicrously easy holiday recipe.
Start by trimming the edges of the salmon filet, so it's no longer tapered.
Slice the filet in half lengthwise.
You should end up with two halves that look like this.
Salt each half.
Trim the leaf of gelatin to fit the shape of one slice of salmon.
Place the gelatin leaf on top of one of the slices of salmon.
Sandwich the gelatin between the two halves. The gelatin will basically work like an adhesive for the two pieces of salmon.
Salt the outer side of the salmon, and coat it in a mix of chopped chives, parsley, and dill.
Cover the fish thoroughly.
Stretch out a length of cling film and drizzle it with some olive oil.
Place the salmon on the oiled portion of the cling film.
Tightly wrap the salmon in the cling film.
The end result should look something like this.
Tie both ends with string, making sure to squeeze out any air bubbles.
Heat a pot of water to 65º C.
Remove the pot from the heat and immerse the wrapped salmon.
Cover the pot and let it sit for 20 minutes.
After 20 minutes, give the salmon an ice bath. For the best results, after the ice bath, put the salmon in the refrigerator over night.
Toss some frisée, watercress, sliced shallots, and sliced radishes (or any other kind of mix of fresh greens that you prefer) into a bowl.
Mix one part lemon juice with four parts olive oil. Add salt and pepper to taste. Toss this dressing into the salad.
Slice the salmon while still in the cling film.
Peel the cling film from each slice.
Sprinkle a little sea salt on the salmon.
Place on the salad, drizzle a little more dressing around the plate, serve, and enjoy.
More of cook it:
October 28, 2015
A fall classic from James Stockdale of The British Kitchen
September 8, 2015
Easy homemade salsas by Eduardo Gomez of El Luchador
July 21, 2015
Grilled meat perfection by Jair Gudino of the 1515 West.
June 12, 2015
by Jake Peña of Pocho Social Club
January 29, 2015
An easy-to-make Chinese traditional treat by Zhang Xiaoyu of Wang Jia Sha
November 21, 2014
A thanksgiving dinner by Sean Jorgensen of Liquid Laundry
September 5, 2014
Homemade mooncakes by Helen of Cook in Shanghai
August 21, 2014
A fresh and simple classic by Alvaro Ramos of Tomatito