Technique

Vacuum cooking of fish

Vacuum cooking of fish - photo 1 | 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

Step-by-step

 - photo 1 | Debic

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

 - photo 1 | Debic

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

 - photo 1 | Debic

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

 - photo 1 | Debic

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

 - photo 1 | Debic

Place the salmon in the warm water bath and until done

 - photo 1 | Debic

Cool back on ice water

 - photo 1 | Debic

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.

 - photo 1 | Debic

Process further

Tips

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

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