Sous Vide Cured Salmon Recipe - Great British Chefs
Paul Welburn lightly cures his salmon in a citrus brine before cooking it sous vide for a perfect texture – the fish retains just enough firmness while still possessing the beautifully tender flesh...
Ingredients
- 1.1kg side of salmon, fresh, preferably Scottish
- 150g of salt
- 1l water
- 3 lemons, zest
- 3 limes, zest
- 3 oranges, zest
- 2 beetroots, peeled
- 100ml of olive oil
- 2 tbsp of vinegar
- 1 tbsp of caster sugar
- 2 tbsp of honey
- 1 sprig of thyme
- 250g of natural yoghurt
- 80g of treacle
- salt
- pepper
- 100g of hazelnuts, peeled
- 50g of honey
- flaky sea salt
- 1/4 tsp ground coriander
- fennel fronds
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