Sous vide Recipe Book 2018

1
Rub the salmon llet with
the mixed spices. Place in the
vacuum-sealing bag and vacuum
seal. (See below for settings)
2
Cook the salmon llet.
(See below for settings)
3
Remove from the
vacuum-sealing bag and
serve. Delicious served with
potato gratin.
Ingredients
240g salmon llet, skinned
and ready to cook
2stems of dill, chopped
½tsp sea salt or Fleur de Sel
½tsp freshly ground black
pepper
1pinch aniseed
Preparation time:
approx. 40minutes
Cooking duration:
30minutes
Step 1 settings
Vacuum seal the bag
Vacuum level 3
Step 2 settings
Cooking method: Sous-vide
Temperature: 125°F (52°C)
Duration: 30minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
2portions
Salmon with dill
Fish30