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  • Sous-vide salmon with apple
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    Sous-vide salmon with apple

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    When we were in Iceland, we used a geyser to cook our fish at temperatures as low as 140 Fahrenheit (60 Celsius). In this recipe we use tap water. However, you will need a vacuum machine because ordinary plastic bags cannot be sealed properly.

    PREPARATION:

    • 1

      Prepare a bain-marie in your kitchen sink, which should be kept at a temperature of 140 Fahrenheit (60 Celsius). Use tap water and check the temperature with a cooking thermometer. When the temperature drops, just add a bit more hot water.

    • 2

      Attach one bay leaf to each piece of fish. Sprinkle with salt. Place the fish in a vacuum bag.

    • 3

      Peel and cut the apple into four boats. Place them in the vacuum bag with the honey.

    • 4

      Vacuum the bags with the fish and the apple and transfer to the bain-marie. Allow them to stand at 140 Fahrenheit (60 Celsius) for 20 minutes. Please be aware that the temperature of the water will drop just after you place the bags in it, so it’s a good idea to compensate for this by allowing the hot water to run for a bit.

    • 5

       Cut open the bags and arrange the fish and apple on the plates. Serve with crushed dill potatoes.

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  • When we were in Iceland, we used a geyser to cook our fish at temperatures as low as 140 Fahrenheit (60 Celsius). In this recipe we use tap water. However, you will need a vacuum machine because ordinary plastic bags cannot be sealed properly.

    PREPARATION:

    • 1

      Prepare a bain-marie in your kitchen sink, which should be kept at a temperature of 140 Fahrenheit (60 Celsius). Use tap water and check the temperature with a cooking thermometer. When the temperature drops, just add a bit more hot water.

    • 2

      Attach one bay leaf to each piece of fish. Sprinkle with salt. Place the fish in a vacuum bag.

    • 3

      Peel and cut the apple into four boats. Place them in the vacuum bag with the honey.

    • 4

      Vacuum the bags with the fish and the apple and transfer to the bain-marie. Allow them to stand at 140 Fahrenheit (60 Celsius) for 20 minutes. Please be aware that the temperature of the water will drop just after you place the bags in it, so it’s a good idea to compensate for this by allowing the hot water to run for a bit.

    • 5

       Cut open the bags and arrange the fish and apple on the plates. Serve with crushed dill potatoes.

    Print Friendly
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