Sous vide Recipe Book 2018

1
Mix the spices. Rub into the
salmon. Now put everything
in the vacuum-sealing bag and
vacuum seal.
(See below for settings)
2
Place in the refrigerator to
marinate for 4to a maximum
of 6hours.
3
Remove from the
vacuum-sealing bag, wash
off the spice mixture, and pat
the llet dry. Slice very thinly to
serve.
Ingredients
300g piece of salmon llet
(skinless)
80g coarse sea salt
80g brown cane sugar
2tbsp mustard seed
1tbsp curry powder
Preparation time:
approx. 4hours 15minutes
Marinating time:
min. 4hours
Step 1 settings
Vacuum seal the bag
Vacuum level 3
2–3portions
Salmon gravadlax in a curry
and mustard sauce
Marinating
>> Tip:
The classic way to serve gravadlax
is on blinis or röstis with a dab of
sour cream.
Also delicious as a spicy ingredient
in a crisp salad.
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