Salmon and Asparagus in Sous Vid Steba SV-1

Category: Fish dishes
Salmon and asparagus in Sous Vid Steba SV-1

Ingredients

Salmon 2 steaks
Salt Taste
Asparagus
Salt
Butter

Cooking method

  • We take salmon or trout steaks, wash well. Blot with a napkin or paper towel to remove excess moisture. We brush well with salt and put in a vacuum bag and seal.
  • We turn on Su-Vidnitsa, temperature 60 degrees, time 2 hours. My steaks were completely frozen. If yours is chilled, then the time can be set from 1 hour to 1.30.
  • Asparagus.
  • My asparagus is good. Salt and coat with butter.
  • We put it in a bag, seal it with a vacuum apparatus.
  • We set the temperature to 85 degrees, the default time is hour. Turn off after 40 minutes.
  • Dear forum users, you just have no idea what deliciousness came out!
  • Of course I can write a lot, but until you try it yourself, you will never believe that it turns out so delicious when cooked using the Sous-Vid method !!
  • Salmon and asparagus in Sous Vid Steba SV-1

Note

Lemon cream sauce for fish.
Recipe for Thermomix. I have not yet figured out how to adapt it, but I post the recipe

A pinch of lemon zest
1 tbsp white rice
Juice of one small lemon (3 tablespoons)
2 egg yolks
200 ml cream 10%
Salt to taste

Place the rice in a bowl, grind for 20 sec ck 10. Add lemon zest, yolks, salt, cream, beat for 10 sec cc9
Cook 6 minutes temperature 80 degrees cc 3
1 minute before the end, pour the lemon juice through the hole in the bowl in the lid at speed. Beat for 10 seconds cc8.

amargar
thanks for the recipe. For 1.5 hours, the fish turned out to be excellent. In combination with sauce, it is generally otpad.
Masinen
Oh, yes, I'm just glad that it came in handy))
The fish is actually very tender and juicy)
ElenkaM
Mash! And I was interested in the sauce.
Rice is ground to what state? Fine grains or flour?
It seems to me a very interesting sauce and delicious. Since I
I love fish, I ought to figure it out.
Masinen
It turns out not exactly flour, but also not grains, something in between.
The sauce, generally awesome !! Will go to any fish !!
amargar
Quote: ElenkaM

Mash! And I was interested in the sauce.
Rice is ground to what state? Fine grains or flour?
It seems to me a very interesting sauce and delicious. Since I
I love fish, I ought to figure it out.
I, in structure, turned out to be similar to corn flour.
ElenkaM
Thank you girls!
Pridu
I put 64g. and 30 minutes to cook. True, I preheated the device to 64g and sealed the fish not frozen, but fresh.

P.S. I do not have Shteba, but a Multi Element there, too, there is an option for cooking at low temperatures.
Masinen
Yes, if you warm it up correctly, then the time decreases.
I do it differently. Sometimes I warm up the water and put in the product, and sometimes right away, but I fill in warm water and then I take into account and add the heating time.
musyanya
Asparagine.
It would seem, what does asparagine have to do with it?
I discovered my husband's asparagine deficiency, this is an amino acid. At iHerb.com, we took this amino acid in powder, it is not often on sale.
We decided to save the powder just in case, and buy asparagus for treatment, since it is a rich source of asparagine. Asparagine in other sources is not enough for us. A bag of frozen asparagus lay alone in the supermarket. Still would! 188 rubles for 400 gr !! : this: More expensive than meat! But for the treatment it is necessary !! We decided to buy and prepare a sous vid. I must say that I saw asparagus only on TV, never ate, never cooked. It looks a bit like the fern that we have littered the freezer with. I put 1 teaspoon of butter in a bag and salted the rolls with a little salt. Sealed it to the headquarters 2 ..Time has passed. We got out a bag. Cut it open. In the kitchen, a stunningly appetizing smell of, as it seemed to me, nuts immediately reigned. The husband said he smells like mashed potatoes with butter. The smell of nuts strongly reminds me, especially the tops of the shoots are so fragrant. The taste did not seem like a banal herb. Seemingly herb-grass, almost vegetarian food, or food for losing weight. In fact, it is an incredible yummy with a fantastic aroma and taste ... We made 200g, and left 200g for tomorrow. Thanks to the asparagine deficiency, we discovered a new taste for ourselves !!
Thanks for the recipe !!!
Masinen
musyanya, Lumila, yes, the sous-vide asparagus turns out to be very tasty! And most importantly, it does not lose its useful properties.
I am very pleased that it was not in vain that I once cooked it in Sous-Vid))
musyanya
Masinen, tell me, what does it smell like after all?
Masinen
Ludmila, asparagus?
Honestly, I remember something sweetish. And delicious.
We must do it again, restore the taste)
musyanya
Yeah, I'm talking about asparagus. It seems to me that although there was butter in the recipe, it was not the creamy-milk smell that dominated, but the nutty one.
Let someone also make such a tasty and healthy dish and tell you about the smell. It is very interesting to know what are the impressions of the taste and aroma !!!
And today I will try to make a fern like that ..
musyanya
Yesterday I defrosted the salted fern, soaked it, let the water drain during the night. It was 700 grams. In the morning I put it whole in a large bag, didn't cut it, added a piece of butter (1 tsp) and packed it on the "Wet" mode. I put it at 85 degrees for 1 hour in the Shteba 2 multicooker, the result surprised me a lot! Fern stewed even in its own juice in a slow cooker has a less bright and pleasant taste. The sous fern is more elastic, or something, does not look like a rag or soggy paper, that is, it retains its shape, and has a brighter taste left inside the stems. We really enjoyed. Now we will make the fern only sous. Last year's supplies have not yet been eaten in the freezer, now we will definitely finish everything and go for a new one. And they decided that if you add ready-made minced meat or ready-made small pieces of meat to a bag with fern, then the taste will be even better. The fern will be saturated with the taste and smell of meat, although just with butter it is also yummy !!!

photo with fern sous view:

🔗

Today I will put the fern to soak, tomorrow I will make it with minced meat. The sous vid has not yet reached the fish, I do not see applicants for this procedure on the horizon.

Masinen
Ludmila,, but make a separate recipe Fern sous vide, a?
Oh, and make the fish, you have no idea how delicious it turns out!
musyanya
I don't know how to draw up recipes. I made fern with fried minced meat, very tasty. Yesterday we collected a whole backpack of fresh fern, salted it and today I have already vacuumized it for long-term storage.
And today I was making fish. Silver carp from Troitsky (Khabarovsk Territory) is fresh, bought at the market. We baked most of the heat. package, and the tail of the fish I pretended to be. I just acidified it with a drop of apple cider vinegar and added a little salt. As Pokhlebkin advised - rule three P. Fish Clean Salt Acidify.
I'll tell you right away that I'm not friends with fish. I have a bad tolerance for fried, boiled, stewed fish, I can eat salted, smoked fish well, but you won't eat that much. I fill the omega 3 deficiency with omega 3 capsules (constantly). I kept the fish sous vid for 1 hour 20 minutes in Shteba 2, 58 degrees. My fish did not fall apart, was completely cooked, easily separated from the bones, the taste was incomparable. My husband and I compared the same fish baked today in the heat. package - the difference in taste is palpable for any person. Firstly, sous vide fish does not have such a strong fishy smell. It is clear that this is fish, but this smell is rather a subtle aroma. The taste of the fibers is the most delicate, like silk, smooth, juicy, and homogeneous. From the heat of the package, the fish smells sharper, the fibers are felt as grains in the mouth, those. some kind of heterogeneity compared to sous. There was only one tail, 200 grams, I also shared it with the children, everyone tried it.Definitely a sous fish is just a delicacy !!! As far as my husband is a skeptic in cooking (especially in all sorts of innovations), even he said unequivocally, sous kind is much better. I also bought pollock fillet the other day. I'll try too.
MasinenThank you for advising me to cook fish !!! By the way, I tolerated the reception of such a fish well, I did not feel bad. It's even surprising that thanks to this technology, even I can eat fish !!
By the way, my husband asked what spices I added to this fish. I was surprised that it was salt and a drop of apple cider vinegar !!
Masinen
Ludmila, in short, sous-vid rules !!!)
And you can also do it without any spices at all, and no one will notice that there is no salt, etc.))
musyanya
Can I write here? I have not learned how to draw up recipes beautifully. But the fish story again.
I wandered around the supermarket .. The fish is so expensive .. It looks like ice cream, but it bites, it jumps out of the refrigerated chests and gnaws at customers!
I again found a completely acceptable specimen for experiments ... Pollock .. Zamo the pollock born in my stomach will melt .. Three pieces of fillet, in ice, but not much ice. 79 rubles already !! I defrosted the houses. There was also a lot of moisture in the fish itself. And the small bags used / they were not packed with me. She took out one large one, put three fillets flat, a slice of lemon in sugar (there was no other. I slightly salted it with ordinary salt. And 58 degrees in the stem for 1 hour 20 minutes. You could put fewer degrees, on this pollock, but it doesn't matter, I have already perked up my skis for pollock, because it turned out incredibly tasty !! I was still sniffing, just the aroma of fish, it tasted very juicy and tender, and there is no disgusting (for me such a smell is disgusting) smell of boiled stewed fried fish !!! Fish does not stink !!!!! this struck me to the depths of my soul ... I ate 1.5 pieces, half my husband. He liked it too, he always cleans the fish with me, I am clumsy and lazy. Therefore, he agrees to peel a sous view of a simple pollock and I'll cook it later ..
Su view for me is not just a discovery of the year, it is a discovery within the framework of my life, because I did not like fish before, but now I am ready to run to the store for pollock fillets !!!!!!!!!!
Masinen
Ludmila, and most importantly, all vitamins are preserved!
Those we do not eat empty food, but healthy food!
gala10
Mashun, take the report:
Salmon and asparagus in Sous Vid Steba SV-1
Found out today in the freezer lying around, I don't know from what time, cod. I decided that nothing good could come of it by traditional methods. Well, and ... on the principle of "do not mind," I decided to suck her up. Evacuated without defrosting.
The result is very tasty and tender.
Masha, thank you for the recipe!
Masinen
Galina, and did you make sauces? I highly recommend !!
The fish is great !!
gala10
Sauce - next time. I was sure that nothing would work out and the fish would have to be thrown away.
And now I will already know that such a cooking method will save any product.
Masinen
GalinaBy the way, you can make fish at temperatures from 55 to 58 grams.
It will be even tastier!
Anna1957
And how do small bones in river fish behave with this cooking method? Share your experience, seasoned.
And you should try mackerel - red fish is now practically unaffordable, and everyone needs Omega-3.
Masinen
Anna, here's a dorado

Dorado (Su-Vid Steba SV-1) (Masinen)

Salmon and asparagus in Sous Vid Steba SV-1
Anna1957
Well, this fish is not bony, I am interested in river carp type about small bones.
Masinen
Anna, here I did not do the river.
If only here, in Bosnia I will try to do it.
So the bones will not go anywhere, you have to choose them))
Anna1957
Quote: Masinen

Anna, here I did not do the river.
If only here, in Bosnia I will try to do it.
So the bones will not go anywhere, you have to choose them))
Big, I see. will not go away, but small ones in a slow, for example, without suvid just soften overnight and become invisible. My mom with dentures is very afraid of choking. When I fry, I just cut the back finely from 2 sides - they are also not felt.
Masinen
Anna, and try to make cod fillet.
We must try river fish, I am only afraid of worms in the river.
Anna1957
Quote: Masinen

Anna, and try to make cod fillet.
We must try river fish, I am only afraid of worms in the river.
Yes, I somehow forgot about the worms. And at what temperature is the fish made? With cod everything is clear, from the sea I need fat. I'll try the mackerel.
Masinen
Fish 55-58 gr
Anna1957
Quote: Masinen

Fish 55-58 gr
kolsasha
Replaced asparagus with broccoli. The taste is fantastic! Evacuated in a pulse mode, all inflorescences remained intact.
Masinen
Alexander, well))
We must also try to make broccoli!
Marina22
Quote: Masinen
We set the temperature to 85 degrees, the default time is hour. Turn off after 40 minutes.
Mashun, thanks for the next recipe.
Do they eat this fish cold or warm it up at the time of cooking asparagus?
Can you cook asparagus at 80 degrees? How much then increase the time? Or is it 100 degrees better? I already wrote that my temperature is set in increments of 20 degrees.
Masinen
Marina22, Marina, cook asparagus for 80 grams, maybe 100 grams will spoil the taste of the product.
The fish will not have time to cool down))
Put it in a heat-resistant container and do not open the bag.
By the way, cold, it is also very tasty)

And try the sauce that I attached to the recipe !!
milly02
Thanks for the recipe! I will definitely try.
I have a question about the sauce.
Do you need to wash the rice? He's very dirty ...
Masinen
milly02, yes, the rice must be washed and dried well, otherwise it will not be ground into flour.
milly02
Quote: Masinen

milly02, yes, the rice must be washed and dried well, otherwise it will not be ground into flour.
Thank you!
galchonok
Maria, thanks for the recipe! On the principle of asparagus, I prepared frozen beans, which I defrosted and dried in a brook. centrifuge dryer for greens. It turned out very tasty Salmon and asparagus in Sous Vid Steba SV-1
Salmon and asparagus in Sous Vid Steba SV-1
Masinen
Check mark, Beautiful beans, and the color hardly changed.
kolobashka
I lick like a cat. I just diminished a piece.
I cooked for 65 gr. 1.5 hours with just a drop of balsamic vinegar.
Another 2 packages of 2 steaks are. One with apple cider vinegar, the other with salt. I think you can not salt it completely calmly. I think to freeze 1 package. Nothing will happen to him? It's just that we hardly eat that much today.
Masinen
Barbara, reduce the temperature by at least 60))
a lot of 65 for fish.
kolobashka
Well, next. time.
zelenyiezh
Quote: Musyanya
I was still sniffing, just the aroma of fish, the taste is very juicy and tender, and there is no disgusting (for me such a smell is disgusting) smell of boiled stewed fried fish !!! Fish does not stink !!!!! it struck me to the core ... I ate 1.5 pieces, half to my husband. He also liked it, he always cleans the fish himself, I am clumsy and lazy. Therefore, he agrees to peel a sous view of a simple pollock, and then I will cook it ..
Su view for me is not just a discovery of the year, it is a discovery within the framework of my life, because I did not like fish before, but now I am ready to run to the store for pollock fillets !!!!!!!!!!
Take a gas burner, prepare the fish for it, so that there is a Maillard reaction. Just take out the fish / meat from the bag, make a color scheme with a burner - and you have another new friend in the kitchen, after you try the dish

Why are you making fun of the fish? What did she do to you? Two hours...
It is customary to cook salmon under the so-called. unsafe temperatures. Ideally, the temperature for cooking salmon is 43-47 degrees. Pour good vegetable oil into the bag in large quantities, there is a salmon steak, a branch of thyme, some thread. First send the salmon steak (like any fish, like any product in general for making sousvid) in a saline solution of 5% for an hour and a half, then dry it with paper towels - and into a bag. DO NOT NEED SEMGA TO WASH !!! Not sure about the product - don't take it! You don't have to take what you have to wash. Fiends! Wash salmon ... I would see this - I would rip my hands out
This is prepared at a temperature of 43-47 C for 20 minutes. Twenty. TWENTY!!! Not two hours. Salmon should be chilled. I mean, the fish should not be frozen even once. This is ideal. It is difficult to find chilled salmon outside the restaurant's kitchen, and to take a whole fish is if it is only a gypsy camp. So let's get by with freezing. Freezing for a certain amount of time kills harmful bacteria in the fish. So there is no need to be afraid to pick up something there.If you observe this temperature regime and cooking time, you get the perfect texture and perfect color (with freezing there will be no such color here) salmon, its beautiful pattern is preserved. Cooking (to achieve a Maillard reaction) in a hot frying pan with steaming oil or a gas burner (I prefer in the kitchen and at home ... in the kitchen - at work, in the sense).

I have not tried pollock, I will buy it, I will taste it. In general, I don't really like fish, but I cook in this way if I eat with pleasure.
Cod, sea bass, halibut - all the same. cook for 20 minutes, but set the temperature here to 58 degrees - the fish is surprisingly tender, juicy. The fish bag always contains thyme and butter. You can add a large amount of vegetable oil - there will be confit fish)


Added on Friday 09 Dec 2016 09:10 AM

Quote: Kolobashka
I think you can not salt it completely calmly. I think to freeze 1 package. Nothing will happen to him?
If the rules of preparation and storage are not followed, a seemingly normal product, normal in taste, can even poison you wildly, because bacteria that cause botulism can develop here in large numbers.

It is undoubtedly possible to store it in freeze, while your workpiece will not deteriorate at all (if you use a shock freeze). If you are making blanks for the future, it is necessary to place the product in ice water after cooking in a water bath. But just cold, and ice, with a lot of ice. Cool for, well, 30-100 minutes - depending on the product, its thickness, dimensions. Throw for about 40 minutes, that's enough. After that, dry it with a towel and freeze. You definitely don't have shock freezing at home, so the product should be placed on the shelves in one layer for speedy freezing.

When you are already preparing a dish from your blank, throw the bag with the blank into a water bath with a water temperature 7-10 degrees lower than the temperature at which it was cooked. Your workpiece is heated in water for 20 minutes. This is called regeneration. Then you take the product out of the bag, prepare it and serve it on the table =)
Natusya
Mashul, in the morning I cooked 2 pieces of salmon steaks, pre-marinated in soy sauce + grows. oil + lemon juice. Shteba (dd2xl) 55 min at t60 *. I threw it on the balcony there is a beater, report and photos in the evening, because I am going to work
Masinen
Natusya, yeah, I'm waiting for pictures

It should turn out delicious)
Natusya
I am reporting:
Salmon and asparagus in Sous Vid Steba SV-1
Top - dill
The fish was on the balcony, it was frozen, but delicious!
Salmon and asparagus in Sous Vid Steba SV-1

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