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Salmon confit
Salmon is as strong and stubborn in water as it is delicate and fragile when being cooked. Here are a couple of tips before starting to prepare it: eat it less often but of the highest quality, and cook it well to respect the Omega 3 and antioxidant carotenoids.
10 minutes + blast chilling
Preparation time
20 minutes
Cooking time
Medium/High
Cost
Medium
Difficulty
What do you need
Ingredients for 4 persons:
- 1/2 salmon steak
- Juice of half a lime
- 3 seeds of a long pepper
- 5 sprigs thyme
- 1 bay leaf
- 3 juniper berries
- 14 g herb salt
- 6 g granulated sugar
- 1 cup extra virgin olive oil
Useful tools:
Vacuum machine
Star Column Equipment:
- Ultracombi
- Blast chiller
- Vacuum drawer
Preparation
Cut the blast chilled salmon into individual portion fillets after removing the skin. Pack it in cooking bags with a mix of balanced salt in the 70/30 ratio, juniper berries, pepper, thyme, lime juice and olive oil.
Vacuum Process
Vacuum pack all the ingredients and let them rest for at least one hour in the fridge.
Sous Vide Cooking
In the meantime, activate the roner and bring it to 50°C and cook the salmon for 20 minutes.
Storage
Store the bags in the fridge for 8 days.
Safe raw fish
Wash, dab and carefully clean the fresh salmon steak. Place it on the glass tray of the Ultracombi, inserting the blast chiller probe at its core. Set the “Raw Fish” function which will bring the fish to -30°C in 24 hours and 20 minutes. This is fundamental to eliminate the possible presence of Anisakis (the parasite in fish meat that can be transferred to humans and attach itself to the intestine). Once the necessary time has elapsed, the blast chiller will automatically switch to preservation mode at 0°C, which will allow you to use it even raw.
Domestic freezers generally only reach -18°C, therefore, in this case, the times are longer and it is advisable to keep the fish for at least 96 hours (four days) in the freezer to neutralise the Anisakis risk.
Discover the ILVE built-in blast chillers
