Ingredients:
- 240 g of cleaned salmon
- 180 g of cooked beetroot
- 50 g of water
- 220 g of crème fraîche
- 3 g of salt
- 2 g of ground pepper
- 5 g of modified starch
- 140 g of dill oil
For the dill oil:
- 200 g of sunflower oil
- 130 g of fresh dill
Preparation:
Blend the dill with the sunflower oil in the food processor for 2 minutes at speed 10. Set aside.
Separately, blend the beetroot with water in the XM-12 blender to obtain the juice. Strain, texturise with the modified starch, and set aside.
Place the salmon in a vacuum bag with a portion of the beetroot juice and a pinch of salt. Vacuum pack at 99% in the Sammic vacuum sealer and refrigerate for one hour to allow the salmon to absorb the flavours.
Season the crème fraîche with the dill oil, adjusting with salt and pepper.
Drain and pat dry the salmon, and plate with the seasoned cream.
In this recipe, the sous-vide technique allows the salmon to absorb the beetroot’s colour and flavour in less time, achieving a vibrant presentation and intense flavours.
Chef’s Notes
