Salmon SOUS VIDE cooked with TRADIFRESH, Lygistis red roasted pepper spread & served with POMEGRANATE homemade jelly

/ Recipes

Ingredients for the Salmon:

  • Salmon fillet (160-180gr)
  • 30gr Tradifresh, Lygistis red roasted pepper spread with tomato&carrot
  • 2 sprigs fresh thyme
  • Gevoo
  • Salt
  • Pepper

Method:

  1. Cover the salmon fillet with the pepper spread.
  2. Add the fillet in the vacuum bag with the rest of the ingredients and seal the vacuum bag.
  3. Cook in SOUS VIDE at 50C for 45 minutes.
  4. Remove the SOUS VIDE and place it in iced water to cool down.
  5. In a cooking pan add a little bit of gevoo and place the salmon fillet on the skin side of the fillet. Cook till golden and crispy.

Ingredients for the cucumber:

  • 1 cucumber
  • 1/4 teaspoon salt

Method:

  1. Wash the cucumber and slice in thin slices with a mandolin or a special knife of yours.
  2. Sprinkle the salt and let rest for 10 minutes.
  3. Decorate the serving dish in a circular way or any decorative of your preference.

 Ingredients for the Pomegranate Jelly:

  • 250gr natural pomegranate juice
  • 50gr sugar
  • 2gr Agar Agar

Method:

  1. Mix the agar agar with the sugar in a cooking pan. Add the natural pomegranate juice.
  2. Let boil until it starts bubbling, let broil for 1 more minute.
  3. Remove from heat/fire and let it cool down.
  4. When cooled it has a fluffy texture, blend it in a mixer until creamy.

Ingredients for the apple custard:

  • 200gr heavy cream
  • 15gr apple vinegar
  • Salt

Method:

  1. Mix all the ingredients together until the cream had thicken.
  2. Use the custard immediately because due to the vinegar the result might curdle.

Also: Food24_skg Cook with soul

Good luck!

Scroll to Top