Sous Vide Salmon with Creamed Spinach and Pastry
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
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Perfect results in a few simple steps.
Ingredients for 2
1 (12-ounce) skinless salmon filet
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper
2 tablespoons all-purpose flour, plus more for dusting
1 sheet frozen puff pastry dough, thawed
1 large egg
1 tablespoon unsalted butter
1 (10-ounce) package frozen spinach, thawed and drained of all liquid
1/4 cup finely chopped onion
1 clove garlic, minced
1/2 cup beef stock
1/2 cup heavy cream
1 tablespoon sour cream
Pinch cayenne pepper
Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC). Preheat oven to 400ºF.
Season salmon with salt and pepper and place in a large zipper lock bag with olive oil. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 30 minutes.
Roll out the puff pastry dough on a lightly floured counter until it measures 1/4 inch thick. Cut the dough to fit over the top of the salmon filet. Transfer to a parchment-lined baking sheet.
Beat the egg with a splash of water to make an egg wash. Brush puff pastry rectangle with egg wash and transfer to the oven. Bake until puffy and golden brown, about 12 minutes. Remove from the oven and set aside for serving.
While the pastry cooks, make the creamed spinach: Heat the butter in a nonstick skillet over medium-high heat. When the butter stops foaming, add the spinach and onion. Sauté until the onion has softened and all remaining liquid has evaporated, 5 to 10 minutes.
Add the garlic and cook until fragrant, about 1 minute. Sprinkle the flour over the spinach and stir to combine. Whisk in the stock, scraping up any browned bits.
Slowly whisk in cream. Bring the mixture to a boil, and then reduce heat to low and simmer until the cream has thickened, about 4 minutes. Remove from the heat and stir in sour cream. Season with cayenne, salt, and pepper to taste. Keep warm for serving.
When the timer goes off, remove the bag from the water bath. Gently remove the salmon from the bag and pat dry with paper towels. Transfer to a serving plate.
Top salmon with a generous amount of spinach. (You will have some creamed spinach left over.)
Place the baked puff pastry over the top of the spinach-coated salmon and serve.