7oz Atlantic Salmon
4oz orange juice
thyme sprig
lemon zest
orange zest
salt & pepper
Combine the fish and the rest of the ingredients in a vacuum bag and vacuum seal. Cook at 140 F in an immerse circulator for about 20 minutes depending on the thickness of the portions.
Once the fish is cooked open the pouch, the texture should be very tender and buttery, you can seared the top for extra texture or serve just like that with a sauce of choice
“Lemon cloud”
juice from 2 lemons
6oz water
3oz sugar
1tbsp versawhip
This is a great garnish for fish, mix all the ingredients in a container and whip with a small berr mixer before serving it should form a cloud that looks very similar in texture and color to meringue, topped the fish with a dollop of this sauce.
Roasted Yellow tomato foam
16oz heavy cream
8oz roasted yellow tomatoes
2oz butter4oz onions
2oz garlic
6oz chardonay
Melt butter.Slice onions into small pieces, add chopped garlic sweet until transluncent. Deglaze with chardonay, cook till alcohol evaporates, add cream and tomatoes let it simmer for a few minutes. Blend all together, pass trough a sieve and pour into the ISI. Screw in 2 ISI cream chargers and shake after each one.Keep warm in bainmarie.
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