Mi Cuit Salmon
Shop Sous Vide Cookers
Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 1
Sushi Grade Salmon
Salt
Sugar
Hoisin Sauce
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 108.0ºF / 42.2ºC.
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Step 2
Take sushi grade salmon and brine it in a 6% salt 3% sugar solution for one hour.
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Step 3
Rinse and pat the fish dry. Put fish in vacuum bag and place in water bath at 108°F for 20 min.
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Step 4
Drop bag in an ice bath to cool
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Step 5
Remove fish from bag and let sit in a refrigerator uncovered for 4 hours
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Step 6
Brush fish with hoisin sauce
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Step 7
Use a blowtorch to caramelize hoisin
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Step 8
Serve with pickled mustard seeds and tobiko
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Step 9
Optional pouched quail egg yolk, fried rice noodles & microgreens
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Step 0