Salmon mi cuit with beetroots

• Gluten free

• Seafood

  • 1 Side of salmon, whole

• Produce

  • 2 Beetroots
  • 1/2 Lemon
  • 1/2 Lime
  • 1/2 Orange
  • 1 sprig Thyme, fresh

• Baking & Spices

  • 10 g Coriander seeds
  • 250 g Salt
  • 5 g Star anise
  • 250 g Sugar

• Oils & Vinegars

  • 100 ml Cabernet sauvignon vinegar
  • 4 tbsp Olive oil

Found on greatbritishchefs.com

Description

Ingredients

• 1 whole side of salmon, pin bones removed and fully trimmed
• 250g of salt
• 250g of sugar
• 5g of star anise
• 1/2 lemon, zested
• 1/2 lime, zested
• 1/2 orange, zested
• 10g of coriander seeds
• 2 tbsp of olive oil
• 2 beetroots
• 2 tbsp of olive oil
• 1 sprig of fresh thyme
• 100ml of Cabernet Sauvignon vinegar

Directions

• To cure the salmon, mix the first 7 ingredients then place the curing mix beneath and on top of the salmon, ensuring it is well covered and evenly distributed. Leave for 35 minutes
• Wash off and pat the salmon dry, place in a sous vide bag with the olive oil
• Cook in a water bath at 46°C for 42 minutes. Remove from water bath and cool in ice water
• For the beetroot, peel and vac-pac the beetroot with a little olive oil and thyme. Gently steam in a steamer for 18 minutes Cool at room temperature
• Pickle the stalks of the beetroot by heating the Cabernet Sauvignon vinegar gently in a pan and when the liquid starts to reduce, adding the beetroot stalks. Leave to cool at room temperature
• To plate, allow the salmon to warm to room temperature, then flake it carefully onto the plates, dressing with the beetroot intermittently