Filet and Back of Salmon with Pepquinos

Prep Time:
TBD
Cook Time:
TBD
Ready Time:
TBD
Ingredients:
Filet and Back of Salmon:
  • 4 salmon filets 30 g each and back of salmon with meat on the bones
  • 40 ml rape seed oil
  • 6 % salt brine
  • 1 egg white
  • 70 g Panko-flour (Japanese breading)
  • Peanut oil for frying
Cucumber 1:
  • 4 strips of cucumber cut lengthwise
  • Grated peel of 1⁄8 lime
  • Salt and sugar
Cucumber 2:
  • 16 Cucumber cubes of 1 x 1 cm, without peel and seeds
  • Grated peel of 1⁄8 lime
  • Salt and sugar
Light-colored Vinaigrette:
  • 30 ml Forum chardonnay vinegar
  • 20 ml olive oil
  • 40 ml rape seed oil
  • 30 ml chicken stock
  • Fleur de Sel
Light-colored Fish Sauce with Noilly Prat:
  • 1 diced shallot
  • 10 ml olive oil
  • 50 ml white wine
  • 200 ml fish stock
  • 100 ml cream
  • 40 ml Noilly Prat
Garnish:
  • 8 Pepquinos (type of mini melons)
  • Cherry tomatoes
  • Atsina Cress (North American cress with sweet anise taste)
Preparation:
Filet and Back of Salmon:
Vacuum the filet with oil and cook at 108°F in a fusionchef water bath for 16 minutes.
Salt.
Put the back into the salt bring for 12 minutes, remove and pat dry well. Coat lightly with the slightly beaten egg white and bread with Panko flour.
Shortly before serving fry until crispy in peanut oil and place on paper towel.

Cucumber 1:
Vacuum all ingredients together and refrigerate for 2 hours. Unroll when required.

Cucumber 2:
Vacuum all ingredients together and refrigerate for 4 hours.

Light-colored Vinaigrette:
Stir the ingredients together and season to taste.

Light-colored Fish Sauce with Noilly Prat:
Sauté the shallot cubes in a bit of olive oil and deglaze with white wine. Add the fish stock, reduce to a minimum then add the cream. Allow to boil once. Strain and season to taste with Noilly Prat.

Serving and Garnish:
Arrange the back and the filet on the plate. Arrange the cucumber, halved Pepquinos, tomato slices and cress. Sprinkle with vinaigrette and serve with the frothed sauce.

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