Chefsteps Salmon 104 °F

Youtube ID

… or Hero Image

more

Ingredient

Quantity

Yield

Timing

Equipment and Materials

Optional Equipment and Materials

1

Salmon Mi-Cuit

Prepare salmon mi-cuit recipe.

2

Pickled Onions

Prepare pickled onions recipe.

3

Watercress Puree

Prepare watercress puree recipe.

4

Horseradish Cream

Prepare horseradish cream recipe.

5

Grind Spices

Ingredient	Quantity
Black pepper , whole		5	g
Coriander seed , whole		4	g

Coarsely grind the coriander seed and black pepper.
Reserve for garnish.

6

Serving

Ingredient	Quantity
Maldon salt			a/n
Olive oil			a/n

Sprinkle coriander seed, black pepper, and Maldon sea salt on each portion of salmon while they are on a sheet tray.
Strain pickled onions from their brine and drain them on paper towel.
Add the salt to the watercress puree.
Place a spoonful of horseradish cream, a spoonful of watercress puree, and one salmon portion on each chilled plate.
Arrange the pickled onions on the cream and around the salmon.
Drizzle a small amount of olive oil over the fish.
Serve.

Salmon and albumin

My family really only like salmon cooked sous-vide in oil, we also don't really have much access to good seafood in Denver unless you pay an arm and a leg.

I've done quite a bit at 50C as well as much shorter cook time at 57.5C. Is brining the best way to get rid of the albumin, if so is a typical 6.4% brine what should be used? And for how long?
Johan Edstrom

So-called albumin protein is mostly a function of cooking temperature more than anything else. Worth trying 113 °F / 45 °C to see what you think of that temperature, you will certainly see less albumin percolating to the surface of the flesh.

Adding salt via a brine tends to help retain juices in the flesh—for complex reasons that I hope to explore in a future course—and so at any given temperature you'll see less juice percolate to the surface, which means you'll see less albumin.

Have you checked out the salmon 104 °F recipe on our course page?
Chris Young

I love Salmon, Sushi first!! :) I have always Cedar Planked my salmon and have love the results. Now that I have seen the 104F video, I am going to have to give it a try.
Allen Johnson

@Johan, 43C is my favourite temp too, as 40C is barely warm once it gets served. Have the same problem in UK too with fish, salmon is great, but good seafood here costs a bomb!
Grace