Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes

4
1 hour 30 minutes

Ingredients

Sous vide salmon fillets

  • 4 salmon fillets, each weighing approx. 130g
  • 1 tsp flaky sea salt
  • 1 tsp sugar
  • 1/2 tsp fennel seeds
  • 1/2 tsp coriander seeds
  • 3 tbsp of olive oil

Pickled kohlrabi

  • 1 kohlrabi, weighing approx. 350g
  • 50ml of white wine vinegar
  • 150ml of water
  • 3 tsp salt
  • 1 tsp sugar

Garden pesto

  • 1 bunch of curly parsley, small
  • 1 bunch of mint, small
  • 1 bunch of basil, small
  • 60g of pine nuts, toasted
  • 60g of Parmesan, grated
  • 150ml of olive oil, half extra virgin, half normal
  • 1 dash of lemon juice
  • salt
  • black pepper

New potatoes

  • 500g of baby Charlotte potatoes
  • 1 bunch of dill, small

Method

1
To begin, pickle the kohlrabi. To make the pickling liquor, combine the vinegar, water, salt and sugar in a pan and warm so that the salt and sugar dissolves
2
Slice the top leaves and hardened root area from the kohlrabi then peel the outer layer. Pass through a spiraliser to make long noodles
3
Submerge the kohlrabi in the pickling liquor and leave for an hour in the fridge
4
Preheat the oven to 180°C/gas mark 4 and set a water bath to 52°C
5
To cook the potatoes, place them in a pan of water and bring to the boil. Reduce to a simmer, cook for 10 minutes then drain and leave to steam for a little while
6
Tip the potatoes into a roasting tin and lightly press on each one so it squashes and cracks slightly. Drizzle with rapeseed oil and roast for 40 minutes, turning over halfway through
7
To make the pesto, simply blitz all the ingredients (apart from the oil) in a food processor for a minute or two, then slowly pour in the olive oil until blended
8
To prepare the salmon, lightly toast the seeds in a dry frying pan then transfer to a pestle and mortar. Roughly grind the seeds down a little
9
Place each salmon fillet in a vacuum bag with the seeds, salt, sugar and a dash of oil. Seal with a bar sealer
10
Cook in the water bath for 15 minutes. Once ready, remove the fillets from the bags and drain on kitchen paper
11
Heat a non-stick pan with a dash of oil until hot then add the salmon skin-side down. Cook until the skin is lightly golden, then remove from the pan
12
Drain the pickled kohlrabi well and place a nest on each plate. Place some potatoes next to it and add the salmon fillets to each plate. Drizzle over some pesto and serve