Type: Main course
Ingredients:
200 g salmon / portion
Sous vide: 50°C
Preparations:
Pat the salmon dry and seal in a sous vide bag. Cook for 30 minutes.
Pat the salmon dry again and sear the skin side with a blow torch. Serve with oven roasted fennel, apple and red onions and blood orange sauce.
This blog describes the voyages into the realms of food, undertaken in the name of The Chillantrope and Serenity.
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