Salmon with vacuum cooked rice

Name: Salmon with vacuum cooked rice
Prep time: 30 min
Cook time: 35 min
Total time: 281 min
Yield: 0
Cuisine: Italian
Ingredients: 2 Salmon fillets; ½ Celery stalk; ½ Carrot; ½ Onion; 160 g Basmati rice; Salt, to taste; Pepper, to taste

Sous-vide basmati rice served with fresh salmon tartare, prepared with Smeg steam and blast chill technology for precision and safety.

Preparation Time:

30 min

Rest Time:

3 h 36 min

Cooking:

35 min

Difficulty:

Expert

Course:

Cuisine Type:

Diet:

Ingredients

2 Salmon fillets

½ Celery stalk

½ Carrot

½ Onion

160 g Basmati rice

Salt, to taste

Pepper, to taste

Proceedings

Pre-chill the blast chiller using the pre-cooling function at -30°C.
Clean the salmon fillets and blast freeze them at -18°C for 2 hours using the freezing function. This step ensures the elimination of any potential parasites.
Store the fillets in the freezer for at least 96 hours.

Thaw the salmon fillets by weight using the blast chiller’s defrosting function, then dice finely to prepare a salmon tartare.

Pre-chill the blast chiller again to -30°C.

In a saucepan, combine roughly chopped celery, onion, and the salmon trimmings with 400 ml of water. Simmer to make a light fish stock.
Use the temperature blast chilling function with probe to cool the fumet to +3°C.
Strain the stock and transfer 160 ml of it into a sous-vide cooking bag.
Add the basmati rice, then vacuum seal the bag (vacuum level 3, sealing level 2).

Cook the sealed bag in a steam oven at 90°C, 100% steam for 35 minutes.

Plate the rice as a base, and garnish with fresh chives, poppy seeds, and the salmon tartare.

Salmon with vacuum cooked rice

Ingredients

Proceedings

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