Poached salmon with a chilli vinaigrette

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Poached salmon

600 g salmon, skin removed
3 tbsp olive oil
4 sprigs of tarragon
1 tbsp lemon zest
Fleur de sel
Pat the salmon dry, fillet it and cut into 60 g chunks, then spread out over the stainless steel tray.
Drizzle olive oil over the salmon and then scatter over the tarragon leaves and lemon zest. Put the stainless steel tray into the cold cooking space. Steam.
Steaming 48°C for 25 Mins
Take the salmon out of the cooking space and quickly blowtorch all over. Season with fleur de sel.

Chilli vinaigrette

1 chilli pepper
2 lemons, zest
Fleur de sel
Pepper, white
100 ml olive oil
Deseed and finely chop the chilli pepper. Grate and squeeze the lemon and mix the zest and juice with the fleur de sel, chilli pepper, pepper and olive oil. Drizzle the vinaigrette over the salmon.

Perforated stainless steel tray

Quantity Ingredient
4 sprigs of tarragon
3 tbsp olive oil
Fleur de sel
100 ml olive oil
1 tbsp lemon zest
600 g salmon
Pepper
1 chilli pepper
2 lemons

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