Vacuum cooking of fish
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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 products used
Step-by-step
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Always work with gloves when cooking raw fish that is cooked at a low temperature
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Dry the salmon well and grate the zest of a lemon over it with the help of a grater
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Place the salmon in a vacuum bag, add the Debic Roast and Fry and vacuum seal
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Set the hot water bath to the correct temperature. (Tip. Cooking time + temperature depends on the parts and type of poultry)
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Place the salmon in the warm water bath and until done
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Cool back on ice water
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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.
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Process further
Tips
- (Tip: corn starch can be replaced by flour or cooking cream powder)