Salmon Sous Vide With Goat Cheese And Dill Risotto


INGREDIENTS
three 8-ounce salmon filets, skinned
olive oil
fresh dill, finely chopped
La Yu chili sesame oil
ground fennel seeds
fresh ground black pepper
salt
one cup carnaroli rice
half cup finely chopped white onion
half cup dry white wine
six cups beef or chicken broth, salted to taste
four ounces creamy goat cheese
third of a cup grated parmigiano reggiano

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Brine the salmon for a couple hours in the refrigerator in one liter of water with four tablespoons salt.

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Sous vide seasoning is olive oil, La Yu, black pepper, fresh dill, and ground fennel seeds. No need for salt, as the brining adds salt to the fish, and the fish will be finished with a little salt just before serving.

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Remove the salmon from the brine, rinse in cold tap water, and pat dry with paper towels.

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Put each salmon filet in a FoodSaver bag, stir the seasoning well and add one third of it to each bag, and seal the bags using the FoodSaver vacuum sealer.

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Ready to cook!

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Get your risotto sofritto started, sauteeing the onions in olive oil with a little black pepper.

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Put the vacuum-sealed filets in the immersion bath. We wanted medium-rare, which is 124 degrees F inside, so we set the temperature of the bath for 126 degrees. PhysioWife got me this Anova immersion circulator for christmas! Since the fliets were 1.5 inches at their thickest, I figured 35 minutes to reach temperature. I clipped the bags to the pot, so they wouldn’t get jostled around by the circulating water.

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Continue the risotto by adding the rice and continuing to sautee until toasty.

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Continue the risotto in the usual way by deglazing with the wine and then cooking in the already-simmering broth, ladling in a bit at a time.

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When the risotto is nearly done, turn the heat down to low, throw in the goat cheese, reggiano, and a handful of dill, and stir until all the cheese is incorporated.

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Risotto is done. Add some more broth as desired to get the consistency you want.

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Remove the salmon from the bags after 35 minutes.

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Perfectly medium-rare all the way through!

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Plate with the risotto, sprinkling a little finishing salt on the fish, and EATTE!!!111!!11!!

Since this was my first foray with sous vide, here are some of my impressions:

(1) Most recipes recommend searing or grilling the outside very briefly after the sous vide is finished, in order to add some char flavor and nicer appearance. Next time, I’ll definitely try that, as it was a little weird that the outside of the fish was medium rare, just like the very center.

(2) I am used to salmon that is cooked medium rare in the center, which means it is substantially more done as you get to the outside. To my taste, having the entire thickness of the fish be medium rare was a little underdone, so I would cook to a higher temperature next time, like maybe 130-134 degrees.

(3) The flavor intensity of the fish was IMMENSE!!!! This is obviously because with sous vide, all of the juices, fats, and flavor stay embedded in the fish, instead of leaking out as they do while broiling, poaching, grilling, etc. It also seems like the flavors of the seasoning in the bag actually get drawn into the fish, and don’t just stay on the surface.

(4) So all in all, I am excited to try some more sous vide cooking! Next try will probably be with some terrestrial meat!

Comments

  1. Twisty says

    Long time no see, CPP.

    I managed to resist this absurd foodie fad for years, but these horrific posts obliged me to order a bunch of stupid sous vide equipment against my will.

    Thanks, jerk.

    Love,
    TF

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