Mi Cuit Salmon

Mi Cuit cooked hoisin glazed salmon.

Author

Steve Infante

Prep Time: 01:00

Recipe Time: 00:30

Temperature : 108F / 42.2C

Ingredients

• Sushi Grade Salmon
• Salt
• Sugar
• Hoisin Sauce

Directions

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