CURED SALMON, SOUS VIDE by Jinu Abraham
See here a recipe for cured salmon, sous vide by Jinu Abraham.
- Salmon fillet portion, skin off 80gm
- Salt 62.5gm
- Sugar 62.5gm
- Star anise 2 gm
- Corriander seeds 4gm
- Zest of orange 1 ea
Mix salt, sugar, star anise, coriander seeds & zest of orange and rub to the salmon and reserve for 35 minutes.
Olive oil virgin 1 tbsp
Cook in sous vide after adding in the olive oil, 40C for 20 minutes.
Once cooked, handle very carefully.
- Avocado 1 ea
- Lemon juice 1 tsp
- Maldon salt as required
Blend the avocado with lemon juice & sea salt to a mousse consistency.
- Lemon vinaigrette 1 tbsp
- Roe, tobiko 1 tsp
- Pickled zucchini 3 sliced
Place the warm salmon on a plate, place the pickled zucchini, scoop and place the avocado mousse on the salmon. Garnish with tobiko and the lemon vinaigrette.
You like this recipe? Read here the fantastic interview with Jinu Abraham.