Mi-Cuit Sous Vide Salmon with Dill Crème Fraiche
This firm, but very tender, texture that can be achieved from brining salmon and then cooking sous vide is incredible. It's served with a creamy, but fresh fill creme fraiche and some capers, which...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
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Cooking tools:
- Sous vide circulator
- Piping bag
- Mixing bowl
- Whisk
- Zip-top bag
- Refrigerator
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Spoon
- Plate
Ingredients
- 2 1/2 cups water
- 1/4 cup salt
- 1/4 cup sugar
- 1 (10- to 12-ounce) skinless salmon fillet
- 2 tablespoons extra virgin olive oil
- 7 tablespoons (100 g) crème fraiche
- 1 tablespoon chopped fresh dill
- 2 teaspoons Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon freshly squeezed lemon juice
- Salt
- freshly ground black pepper
- Drained capers, for serving
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