Mi-Cuit Sous Vide Salmon with Dill Crème Fraiche

This firm, but very tender, texture that can be achieved from brining salmon and then cooking sous vide is incredible. It's served with a creamy, but fresh fill creme fraiche and some capers, which add a bit of bite.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 06:50

Recipe Time: 01:00

Temperature : 113F / 45C

Ingredients

• 2 1/2 cups water
• 1/4 cup salt
• 1/4 cup sugar
• 1 (10- to 12-ounce) skinless salmon fillet
• 2 tablespoons extra virgin olive oil
• 7 tablespoons (100 g) crème fraiche
• 1 tablespoon chopped fresh dill
• 2 teaspoons Dijon mustard
• 2 teaspoons red wine vinegar
• 1 teaspoon freshly squeezed lemon juice
• Salt and freshly ground black pepper
• Drained capers, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 113ºF (45ºC).
2. Whisk together water, salt, and sugar in a large bowl until salt and sugar are dissolved. Add the salmon and transfer to the refrigerator. Let brine for 45 minutes.
3. Drain the salmon and pat dry. Transfer to a large zipper lock bag with the olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.
4. Meanwhile, prepare the dill creme fraiche: Whisk together the creme fraiche, dill, Dijon, vinegar, and lemon juice in a small bowl. Season to taste with salt and pepper. Cover and refrigerate until serving.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and chill until tuna reaches room temperature. Transfer to the refrigerate and chill for 6 hours.
2. To serve, slice the salmon into bite-sized pieces and arrange on a plate. Pipe or spoon the dill creme fraiche onto the plate, and arrange a few capers on top.