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Vacuum cooking of fish - technique | Debic
Technique

Vacuum cooking of fish

A technique for cooking salmon at a low temperature

Equipment needed
  • Sous vide bath
  • Vacuum machine
  • Vacuum bag
  • Warm water bath
  • Bowl with ice water

Ingredients

Debic Roast & Fry

Fish

salt

Debic products used

Debic Roast & Fry 1L - photo1 | Debic

Debic Roast & Fry 1L

  • Contains 20% clarified butter
  • Gives natural butter taste and golden brown result
  • Practical bottle for convenient dosing

Step-by-step

Vacuum cooking of fish step1

Always work with gloves when cooking raw fish that is cooked at a low temperature

Vacuum cooking of fish step2

Dry the salmon well and grate the zest of a lemon over it with the help of a grater

Vacuum cooking of fish step3

Place the salmon in a vacuum bag, add the Debic Roast and Fry and vacuum seal

Vacuum cooking of fish step4

Set the hot water bath to the correct temperature. (Tip. Cooking time + temperature depends on the parts and type of poultry)

Vacuum cooking of fish step5

Place the salmon in the warm water bath and until done

Vacuum cooking of fish step6

Cool back on ice water

Vacuum cooking of fish step7

Remove the salmon from the packaging and dry well. If necessary, keep the liquid for the sauce. Roast the salmon using a gas burner and season with salt.

Vacuum cooking of fish step8

Process further

Tips

  • (Tip: corn starch can be replaced by flour or cooking cream powder)
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