Welcome to the enchanting world of culinary innovation, where we’ll guide you through the preparation of an exquisite Sous Vide Salmon accompanied by a light and zesty Lime Foam using soy lecithin. This recipe combines the precision of sous vide cooking with the playfulness of molecular gastronomy, resulting in a harmonious fusion of flavor, texture, and presentation.
Sous vide cooking ensures your salmon is cooked to perfection, achieving a tender, buttery texture that simply melts in your mouth. The pièce de résistance of this elegant dish is the delicate Lime Foam, which adds a delightful citrusy tang that beautifully complements the rich flavors of the salmon.
By incorporating soy lecithin, we create a stable and airy foam that elevates the dish to new heights, both visually and gastronomically. This sophisticated recipe is sure to impress your guests and leave them mesmerized by your culinary expertise.
So, let’s embark on this gourmet journey and discover the joy of marrying cutting-edge cooking techniques with the simplicity of fresh ingredients to create a truly memorable dining experience with our Sous Vide Salmon and Lime Foam.
Sous Vide Salmon with Lime Foam
Equipment
- Sous Vide Machine Any model will do
- Hand blender
Ingredients
- 4 Salmon filet We prefer with skin
- 2 tbsp Olive oil (for sous vide)
- 200 gram Lime juice
- 200 gram Water
- 1.5 gram Soy Lecithin
- Ground pepper
- Salt flakes
Directions
- Prepare the Salmon filet for Sous Vide: Put the salmon fillet in a zip-loc bag (or vacuum seal bag) and add a dash of olive oil. The oil is intended to prevent the salmon from sticking to the freezer bag.4 Salmon filet, 2 tbsp Olive oil
- Prepare the Lime Foam: measure the right amount of soy lecithin and mix the (fresh) lime juice with the water.200 gram Lime juice, 1.5 gram Soy Lecithin, 200 gram Water
- Heat the sous vide water bath to 50 degrees Celcius (122 F) and slowly slide the (open!) bag with the salmon into the water. The air contained in the bag is pushed out of the bag (water displacement method). Close the bag only when the salmon is completely in the water and there are no air bubbles left with the salmon. Cook the salmon in the water for 35 minutes.
- Lime Foam: after 30 minutes (about 5 minutes before you finish the salmon in the next step): add the lecithin, and the water/lime mixture in a mixing bowl and use a hand blender to make the lime foam.
Final steps
- After 35 minutes, heat a frying pan over a high heat, add a small dash of oil and place the salmon skin side down in the hot pan for 1 minute. This gives the salmon a crispy skin, which makes the taste even better. Do not move the salmon or it may break into pieces. (note: if you don't have salmon with skin, skip this step).
- Sprinkle the salmon with sea salt and fresh pepper.Ground pepper, Salt flakes
- Add the foam to the salmon and serve! Bon appétit!
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