Salmon mi cuit with beetroots

PT2H30M

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Ingredients

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Cured salmon

Beetroot

1
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
2
Wash off and pat the salmon dry, place in a sous vide bag with the olive oil
  • 2 tbsp of olive oil
3
Cook in a water bath at 46°C for 42 minutes. Remove from water bath and cool in ice water
4
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
5
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
  • 100ml of Cabernet Sauvignon vinegar
6
To plate, allow the salmon to warm to room temperature, then flake it carefully onto the plates, dressing with the beetroot intermittently
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