Prep Time:
Cook Time:
Ready Time:
  • 4 chicories
  • 2 orange peels
  • 1 sprig sage
  • 3 g salt
  • 4 slices of salmon (cut Sashimi-style)
  • Juice and zest of 1 lime
  • 20 ml Mirin (sweet Japanese rice wine)
  • 20 ml grape seed oil
  • 20 ml lime oil
  • 30 ml stock from poaching the chicory
  • Salt
Smoked Pepper:
  • 3 Romano peppers
  • 3 sprigs thyme
  • 20 ml liquid smoke
  • 20 ml olive oil
  • Salt
Remove the outer leaves until the chicory has a diameter of 2.5 cm. Vacuum the chicory together with the other ingredients and cook at 185 °F in a fusionchef water bath for 20 minutes.
Refrigerate and regenerate as required.

Cool the salmon well. Stir up a vinaigrette with the remaining ingredients and season to taste.

Smoked pepper:
Singe the pepper skins, rinse the skins off under running water. Cut the peppers into segments and remove the seeds.
Vacuum peppers with liquid smoke and olive oil. Marinate for 2 hours. Cool quickly, cut into diamonds and glaze.

Serving and garnish:
Drizzle the vinaigrette onto the chicory and sprinkle with the pepper diamonds. Arrange the salmon to the side, salt lightly and spread the remainder of the vinaigrette.

This recipe was kindly supplied by the Matthaes publishing house from the book “Heiko Antoniewicz, Sous Vide”.
Wine Pairing: