Another fish post…. 🙂

I wanted to try out my sous vide gadget to cook fish and see if it varies much in texture. Also, I did not have to marinade fish for a certain amount of time; it was straight to cooking with this method. This fish recipe is similar to an old one posted here but the accompaniment is different.

Ingredients

Fish

• Atlantic Salmon
• Marmite
• Rainbow Peppercorn
• Garlic Clove
• Agave
• Red pepper flakes
• All purpose seasoning and Maggi cube for extra seasoning
• Extra virgin olive oil, 1 tsp
• Butter for griddle

Lentil

• Small whole green lentil
• Chicken broth
• Moscato  D’Asti wine (because I prefer and love sweet wine)
• Black pepper, All purpose seasoning and Salt to taste

Lentil Base

• Cooked lentil (above)
• Steamed carrots
• Spring onions / Scallions
• Crème fraîche

What you’ll need:

• Sous Vide immersion cooker (or not to get a different texture while keeping taste)
• Food processor/ blender
• 8 Quart pot or deep pot
• Griddle pan
• Spice bowl
• Ziploc or vacuum bag
• Sieve
• Fish Spatula

What I did:

Besides trying out the newish gadget, this was a quick meal. After picking and rinsing my lentil, I cooked with the ingredients listed until soft and set aside. In a large pot, I set up my Anova sous vide immersion cooker and filled with water to appropriate level, and set the temperature to 40 Celsius. I made my marinade in the spice bowl and added it to my salmon in the Ziploc bag. The Ziploc bag with salmon was placed in the water bath and immersion cooker turned on. I let cook for about 30-35 minutes.

Once cook time was up, I transferred the fish to the heated buttered griddle pan and seared both sides of the fish for about 30 seconds.

My cooked lentil was blended together with spring onions and carrots in the food processor, and to the mixture Crème fraîche was added to achieve desired taste.

Taste

This was a new texture for us, the fish was like soft baby back ribs that falls off the bone; very moist and taste profile was different. Although, I had used Marmite before for salmon ( for that, I got a different texture), rather, here it was almost barbecue taste while keeping the essence of the Marmite. As the photo shows, the fish was truly moist! The lentil and fish had a great contrast and multi layer taste profile. My hubby was speechless, and that rarely happens with my fish dishes to be honest.

The immersion cooking style is here to stay, it definitely produces restaurant quality texture and enhancement of flavors.

Until next time, keep experimenting.

There are clever ways to achieving poaching/immersion cooking- just using ziploc in a water bath, with a handy thermometer to gauge your temperature should work, I presume. Try it out and let me know 🙂