Sous vide Salmon, Aubergine and Kumquat Recipe - Great British Chefs

Ingredients

• 4 salmon fillets, each weighing 150g
• vegetable oil
• 12 kumquats, halved, seeds removed
• 140g of sugar
• 60g of water
• ultratex
• 6 baby aubergines
• 1 sprig of rosemary
• plain flour
• sunflower oil, for deep frying
• sea salt
• olive oil
• 100ml of Greek yoghurt
• 100ml of kumquat juice, reduced to 50ml
• 1 lime, zested, half of the juice squeezed
• micro cress