Sous Vide Salmon Recipe with Garden Pesto - Great British Chefs

Ingredients

• 4 salmon fillets, each weighing approx. 130g
• 1 tsp flaky sea salt
• 1 tsp sugar
• 1/2 tsp fennel seeds
• 1/2 tsp coriander seeds
• 3 tbsp of olive oil
• 1 kohlrabi, weighing approx. 350g
• 50ml of white wine vinegar
• 150ml of water
• 3 tsp salt
• 1 bunch of curly parsley, small
• 1 bunch of mint, small
• 1 bunch of basil, small
• 60g of pine nuts, toasted
• 60g of Parmesan, grated
• 150ml of olive oil, half extra virgin, half normal
• 1 dash of lemon juice
• salt
• black pepper
• 500g of baby Charlotte potatoes
• 1 bunch of dill, small