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Chris & Bex - Sous Vide Salmon Salad

Ingredients

Salmon

3kg salmon

1½ cups salt

6 cups bourbon

3 bunches thyme

6 cups brown sugar

Watercress Salad

1.5kg watercress leaves

9 Granny Smith apples, thinly sliced

6 cucumbers, thinly sliced

6 beetroot, thinly sliced

6 fennel bulbs, trimmed and washed

6 lemons, zested and juiced

7½ cups cider vinegar

15 Tbsp olive oil

3 Tbsp balsamic vinegar

15 Tbsp roasted hazelnuts

60 mint leaves

Black garlic, to garnish

Thyme, to garnish

1.5kg creme fraiche

Wasabi

Method

1. Season the salmon in sugar, salt, bourbon and thyme and marinate for at least 1 hour in a vacuum sealed bag.

2. Mix the beetroot in a bowl with all the salad ingredients, reserving 1⁄2 the lemon juice.

3. Cut the fennel bulbs in half, blanche and refresh in freezing water.

4. Thinly slice the apple and combine with the reminding lemon juice.

5. Toast the hazelnuts and once brown chop coarsely.

6. Sous vide the fish for until cooked. Take the leftover marinade and place into a pot to reduce until sticky. Leave to cool and set aside.

7. Combine all the prepared ingredients and shred the mint. Place on centre of plate. Combine crème fraiche and wasabi on each plate followed by large chunks of smoked fish.

8. Garnish with sliced black garlic, lemon zest and bourbon sauce.

 

Chris & Bex's entree, Salmon Salad.
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