Salmon suvid with celery and fennel salad

Salmon suvid with celery and fennel salad

Category: Fish dishes

Ingredients
Salmon	180-230gr / steak
Salt pepper	taste
Olive. oil	20 g
Celery root	1/2 pc
Fennel	1/2 pc
Green apple	1 PC
Mayonnaise	1.5 tbsp. l.

Cooking method

• Salmon steaks with salt and pepper. Leave in the refrigerator for 20 minutes. Pack in vacuum bags with a spoonful of olive oil. ***Cm. comments, you can actually not evacuate.
• 
• Heat the water in a suvid to 45 C. Immerse the bags with fish in the water, wait until the temperature recovers to 45 C. Set the time: 20 minutes.
• 
• Remove the finished fish from the bag, dry on a paper towel.
• 
• Preheat the pan, put the fish skin side down, press down with a flexible spatula. Fry on the skin side for 1.5 minutes or until golden brown. Turn over, fry on this side for 30 sec.
• 
• Serve. Oh, sorry, the crust is hard to see in the photo.
• Garnish with a salad of celery, fennel and green apple in equal proportions.
• 
• Cut celery root and green apple into Korean strips, fennel thinly. Stir, salt, pepper, season with mayonnaise.
• Delicious, fresh salad.
• Honestly, I don't like celery or fennel alone. But in this salad they combine incredibly well. And they just fabulously go with fried salmon.

Time for preparing:

active: 5-10 min, total: 50 min

Note

The temperature of the suvid can be set even higher, up to 54 C. Time from 20 to 40 minutes. I like to cook salmon at the lower limit of 45 C. The fish is tender, juicy, moderately elastic, with good stratification, in a restaurant style.
My husband loves a little more fried, I keep his portion in the pan for half a minute longer.


It is recommended to salt the fish up to vacuum, for about 20 minutes. This also prevents the release of white albumin on the surface. But, it seems to me that this way the fish acquires a certain canned taste, so I prefer to salt the fish (meat too) after cooking.



FENNEL is a spicy-aromatic perennial herb 1-2 m high with large pinnately dissected leaves, small yellow flowers in inflorescences - complex umbrellas and two-seeded fruits. Outwardly it resembles dill. Homeland - Mediterranean. Cultivated in the USA, China, India, Western Europe; in the former USSR - in the Ukraine, the Caucasus, in the Krasnodar Territory, Central Asia.

For food, herbs and fennel fruits are used as a spice, which have a pleasant smell and a spicy, sweet taste (reminiscent of anise); they contain essential oil (in fruits up to 6.5%, in leaves 0.5%). The leaves contain a lot of vitamin C (150 mg%), there are vitamins E, K, group B, carotene. Greens are added to salads, side dishes and seasonings for soups, meat, fish and vegetable dishes, when salting, vegetables.

Fennel fruits and essential oil are used in the food industry for flavoring confectionery, tea, drinks, marinades, and in bakery. Greens of young plants are good for daily use. For the purpose of long-term storage, greens are dried and kept in tightly closed jars. When salting cucumbers and other vegetables, you can use both fresh and dried herbs.

Fennel fruits do not ripen at the same time, so they should be harvested gradually, cutting out their mature parts from flower umbrellas. The collected seeds are dried and stored in a tight package. The best varieties: Pepper (with a burning taste), Ogorodny and Grebnevoy (with delicate leaves).

There is already a salmon recipe on the forum, but with different temperature and time settings. I thought maybe someone would try this option.

[Cronut]

Cronut, Thank you!! I have never cooked at such a low level))

at 55 I cooked, and at 57 I cooked.

[Masinen]

Masinen, which is why I posted my recipe. Many people are afraid to cook at really low temperatures. And they are reinsured in time. But if there is access to fresh fish (it can be any: cod, sea bass, dorada, mackerel, tuna), then you do not need to be afraid. Try it, the taste is unforgettable.

Try it, the taste is unforgettable.

I will definitely try !! Moreover, the fish suvid is something super tasty

Thank you! I also love the minimum temperature and time that would be minimum. I love this kind of fish "on the edge".

[Cronut]

Cronut, And the taste is very different from salmon cooked simply-grilled, frying pan or AF. This is such a self-sufficient fish that no matter how you cook it, it will wow. I want to say, it is necessary how many unnecessary gestures?

[Mirabel]

The fish turns out to be the most tender, you need to carefully remove it from the bag and wipe it with a towel.
In a bag, the pieces sometimes stick together, it is difficult to separate without damaging the shape.
Therefore, it is better not to forget to oil the fish a little before packing.

Added on Tuesday 25 Oct 2016 00:23

Mirabel, what are the movements here? I threw the packages into a saucepan of water, took it out after 20 minutes, it's ready.
Whoever is on a diet or simply does not like the skin can stop there, it is not necessary to fry. It's more for beauty.
Again, such fish can be put in a salad.
The main thing: 100% prepare properly, tenderly, juicy.
And the grill, frying pan, oven, everything needs to be watched. Turn over, move. I thought a little, it was already overcooked. And overcooked salmon or salmon or the same trout is dry as chalk.
In the oven, fat is melted out of it, it smells like grandmother's medicine.
It seems to me that any other way, much more complicated, requires skill and control. And then everything works out by itself.

And we recently found out that it is not necessary to evacuate the actual bags. You can leave the edges open and cling to the edge of the saucepan with a clothespin. The part immersed in water will essentially be without air in a vacuum, the water will push it out.

Added on Tuesday 25 Oct 2016 00:27

Instead of bags, you can take a baking sleeve. Today I specially bought a "maggi for the second" to check the enclosed baking bags. I checked: they have one edge sealed. So you can try.

Added on Tuesday 25 Oct 2016 00:33

no matter how you cook, there will be wow

unfortunately, everything can be ruined if you do not know how. And so suvid is just another way to cook.

Added on Tuesday 25 Oct 2016 00:37

Tanyulya, what do you think? There is a difference?

[Cronut]

Cronut, oh well, if you don't need to evacuate, then yes, then everything is ok with body movements
Yes, you can't overcook such fish in any case, and I also don't cook it in the oven. Well, in general, you have to try.

Such an appetizing fish, you should definitely try it.

There is already a salmon recipe on the forum, but with different temperature and time settings. I thought maybe someone would try this option.

Your version is correct, so to speak. With these settings, the fish is perfect! I prefer to finish cooking with a burner. The burner is my best friend in the kitchen after a knife!)))

[Cronut]

Cronut, but tell me about tuna? We love straight red-red inside, but not cold. Made at 43 degrees, shamelessly overcooked. I did it at 40, better, but still not the same as in restaurants. I'll try at 38 next time.
After the sous vide, I fry in a pan for 30 seconds on each side.
Most likely it depends on the fish itself. This time I bought some thawed tuna.
Maybe you cooked tuna and know the secrets?

[Lisichkalal]

Lisichkalal, I'll tell you about tuna, but probably not what you expect.

40-41 * C the tuna should remain red, but harden slightly. This seems to be considered as the lower limit of tuna suvid. Time 30-45 minutes for steak up to 2.5 cm thick. But you can reduce the time to 15 minutes, it will be a la sashimi.

Try this, salt and pepper, in a bag, olive oil, herbs, citrus peel - soak for 30 minutes. Then suvid. Or soy sauce, olive oil, coarse salt and pepper - soak for 30 minutes, sousse.

Pre-marinating will especially affect defrosted tuna.

38 * C - you can try, but here you need to very carefully increase the time, or monitor the internal temperature with a temperature probe.

In a restaurant, tuna is usually not seen. Fry just briefly on all sides with spices (sesame).
At home, you can first try to freeze the tuna a little in the freezer, and then fry it, often turning it over.
My favorite salad with this tuna (15 min) is chard and arugula leaves, red tuna, lightly fried in spices (2 parts coffee, 1 part cocoa, 1 part cinnamon, salt and pepper), cut like sashimi, raspberries, marinated shallots (with beets, she tints it slightly), dressing. Grate fresh horseradish on top.

[Cronut]

Cronut, thank you very much, this is exactly what I wanted to know. I used to always fry tuna in a pan, but once the steaks were plump and, in the end, the middle remained cold. I was afraid to overexpose the fish. Hence the thought of su vide arose. I thought, maybe that's what they do in the restaurant. No ...
Yes, at 40 degrees the color was red in the middle, but the structure and taste of the fish are not like in a restaurant. Although it's still tasty, it's just tastier in a pan.
Su looked like you described, pre-marinated, but cooked for 45 minutes at 40 degrees.
If you freeze it, will the middle have time to warm up?
Your descriptions give me gastronomic shock! What a pity that there are not enough formalized recipes. This tuna salad alone is worth a lot!