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Salmon Cook Sous Vide Roasted Tomato Confit, Horse Radish Cream and Fennel en Barigoule
Summary:
A salmon dish for that perfect occasion.Salmon Cook Sous Vide Roasted Tomato Confit, Horse Radish Cream and Fennel en Barigoule
A salmon dish for that perfect occasion.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
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!
