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Salmon Cook Sous Vide Roasted Tomato Confit, Horse Radish Cream and Fennel en Barigoule

Salmon Cook Sous Vide Roasted Tomato Confit, Horse Radish Cream and Fennel en Barigoule

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Summary:

A salmon dish for that perfect occasion.

Salmon Cook Sous Vide Roasted Tomato Confit, Horse Radish Cream and Fennel en Barigoule

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A salmon dish for that perfect occasion.
  • Prep Time20 min
  • Cook Time40 min
  • Total Time1 hr
  • Cuisine
    • French
  • Course
    • First Main Dish
  • Cooking Method
    • Sous Vide

Ingredients

  • 12.35 oz of salmon
  • 1 potato
  • 1 tbsp horseradish
  • 1 garlic
  • 20 cl of white wine
  • 1 shallot
  • olive oil
  • 1 fennel
  • 4 tomatoes
  • 1/2 cup of heavy cream
  • 1 onion
  • 1 carrot
  • 1/2 cup of chicken broth
  • salt and pepper

Cooking Instructions

1
Seasoned your salmon ( salt&pepper) and place it into your bag and let it cook in the water. 125 Fahrenheit for 40 minutes.
2
Prepare your fennel, cut off the side of the fennel and cut off into thick slices.
3
Prepare your tomatoes by removing the top and the bottom of them. Do never forget to clean all your vegetable before using them.
4
Turn your stove over medium heat and add onion, garlic, carrot peeled and dice, shallot, olive oil, salt, and pepper.
5
After 5 minutes add your fennel and leave it for another 5 minutes before adding your white wine and cover it for about 15 minutes.
6
In boiling water add your tomatoes for about 1 minutes and placed them in a cold water. This thermal shock will help to easily remove the skin.
7
Add an additional pan on your stove over medium heat and add a little of olive oil salt, pepper, and garlic. Then place your tomatoes without seeds on the pan and let them cook for about 3 minutes
8
Whip your heavy cream and your horseradish in a large bowl to create a Chantilly. Make sure your heavy cream is very cold otherwise the process will not work.
9
It’s time to set your plate
Bon Appetit!

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