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Thread: Sous Vide Salmon + Compressed Fruit

  1. #1

    Zwiefel's Avatar
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    Sous Vide Salmon + Compressed Fruit

    Unit is freshly arrived from UPS.

    Canteloupe and Watermelon:

    Into the chamber for evacuation

    Hard peach spritzer for liquid:

    Hard lemonade spritzer:

    Marlbourough Savignon Blanc:

    Berry flavored Ciroc:

    Farmed Atlantic Salmon, fresh dill, lemon rounds, and cultured butter:


    107F for 30 minutes. I think I'd go around 125F next time:

    Work station, with some local art from a friend:

    Fresh out of cool water bath:


    Lots of EVOO, and I tried to spoon the oil back onto the top...not impressed with the results:


    Plated:


    I'd definitely do this differently next time. I'd leave out the dill and lemon, then make a Meunière sauce with lemon and dill to go on top. This would allow me to brown the top, and control the acidity, herbs, and richness with much more precision. Still, not a bad trip about the block for kicking the tyres on the VP112.
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  2. #2
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    A good way to "poach fish" in sousvide is in clarified butter dont try and seal it after though. Its very delicate and delicous also marron tails are very nice aswell

  3. #3
    Senior Member ThEoRy's Avatar
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    I just do 139 for, I think it was like 11-15 minutes or so... Are you curing your salmon in a salt bath first?
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    Senior Member Ucmd's Avatar
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    Quote Originally Posted by ThEoRy View Post
    I just do 139 for, I think it was like 11-15 minutes or so... Are you curing your salmon in a salt bath first?
    Theory, can you post this recipe please.

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    Zwiefel's Avatar
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    Quote Originally Posted by ThEoRy View Post
    I just do 139 for, I think it was like 11-15 minutes or so... Are you curing your salmon in a salt bath first?
    No, never heard of curing salmon like that. Can you elaborate?
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  6. #6
    Senior Member ThEoRy's Avatar
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    You have to make a 10 to 1 ratio water to salt bath and cure the salmon in it for like 15 minutes. Then let it form a pelical in the fridge. 30 minutes per side maybe. This cured outer layer will prevent the albumen excretion (the gross white stuff) during the cooking process.

    Also of note anything touching the salmon like the lemon wheels or herbs will act as an insulator against the cooking medium.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  7. #7

    Zwiefel's Avatar
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    So it won't affect the flavor/texture significantly, this is for presentation?

    Will give it a try next time, thanks for the tip!

    Quote Originally Posted by ThEoRy View Post
    You have to make a 10 to 1 ratio water to salt bath and cure the salmon in it for like 15 minutes. Then let it form a pelical in the fridge. 30 minutes per side maybe. This cured outer layer will prevent the albumen excretion (the gross white stuff) during the cooking process.
    Remember: You're a unique individual...just like everybody else.

  8. #8
    Senior Member ThEoRy's Avatar
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    I edited my post above. Also yes, it will effect the flavor as you have effectively seasoned the fish. Don't use pepper in the bag either but season with it after it comes out.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  9. #9

    Zwiefel's Avatar
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    Quote Originally Posted by ThEoRy View Post
    You have to make a 10 to 1 ratio water to salt bath and cure the salmon in it for like 15 minutes. Then let it form a pelical in the fridge. 30 minutes per side maybe. This cured outer layer will prevent the albumen excretion (the gross white stuff) during the cooking process.

    Also of note anything touching the salmon like the lemon wheels or herbs will act as an insulator against the cooking medium.
    Quote Originally Posted by ThEoRy View Post
    I edited my post above. Also yes, it will effect the flavor as you have effectively seasoned the fish. Don't use pepper in the bag either but season with it after it comes out.
    Yes, I was going to just put salmon + butter in the bag next time, put the other stuff in a sauce to go on top. Too many constraints with having that stuff there throughout prep.

    Also, I was doing some reading about pellicles, and see that it helps with smoke absorption if you are going to smoke it (hot or cold).

    Thanks again Rick!
    Remember: You're a unique individual...just like everybody else.

  10. #10
    Senior Member Ucmd's Avatar
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    Ok, so let me summarize so I get this right.

    Cure salmon in salt water
    Form pellicle
    Sous vide in clarified butter with herbs 139 for 11 to 15 minutes
    Brown outside in searing pan

    Anything important I missed?

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