Mi-Cuit Salmon with avocado and dill crème fraiche
Stacks of gently-cooked (mi-cuit) sous vide salmon layered with avocado and a dill crème fraiche.
Ingredients
| 2 1/2 cups | 600 ml | water |
| 1/4 cup | 60 ml | granulated sugar |
| — | Salt and freshly ground black pepper | |
| 2 (6-ounce) | skinless salmon fillets | |
| 2 tablespoons | 30 ml | extra virgin olive oil |
| 1 | avocado | |
| 1/4 cup | 60 ml | crème fraiche |
| 3 tablespoons | 45 ml | finely chopped dill |
| 2 teaspoons | 10 ml | Dijon mustard |
| 2 teaspoons | 10 ml | red wine vinegar |
| 1 teaspoon | 5 ml | freshly squeezed lemon juice |
Instructions
Step 1: In a large bowl, whisk together water, sugar, and 1/4 cup salt until dissolved. Add the salmon, cover, and refrigerate for 45 minutes. Step 2: Set the Anova Sous Vide Precision Cooker to 113ºF (45ºC). Step 3: Remove the salmon from the brine and pat dry. Place in a large zipper lock bag with olive oil and seal using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour.
Finishing Steps: Step 1: When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath. Let cool to room temperature. Step 2: Remove salmon from the bag and slice into pieces approximately 1/4-inch (5 mm) square. Slice avocado into the same size pieces. Step 3: In a small bowl, whisk together crème fraiche, 1 tablespoon dill, mustard, vinegar, and lemon juice. Season to taste with salt and pepper. Step 4: Line each cup of a muffin pan with plastic wrap. Spread a layer of the crème fraiche mixture on the bottom of the cup. Top with the salmon and then avocado. Cover with plastic wrap. Step 5: Refrigerate for 6 hours or up to overnight. Carefully overturn muffin pan to release salmon stack. Garnish with chopped dill. Serve.
Recipe Temp: 45°C (113°F). Recipe Time: 01:00. Prep Time: 07:00.