Salmon mi cuit with beetroots

servings6
2 hours 30 minutes

Ingredients

Cured salmon

  • 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

Beetroot

  • 2 beetroots
  • 2 tbsp of olive oil
  • 1 sprig of fresh thyme
  • 100ml of Cabernet Sauvignon vinegar

Method

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
  • 250g of salt
  • 250g of sugar
  • 5g of star anise
  • 10g of coriander seeds
  • 1/2 lemon
  • 1/2 orange
  • 1/2 lime
  • 1 whole side of salmon
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
  • 2 beetroots
  • 2 tbsp of olive oil
  • 1 sprig of fresh thyme
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