Tonight I made sous vide duck breast with lentils, broccolini, and potato mash. For the full recipe and story go to Yummy Lummy.
Filet mignon and crunchy chickpea salad
Check out the full recipe and story at Yummy Lummy.
Sous vide New York strip steak and fennel salad
- New York strip steak
- Iodised salt
- Queensland nut oil
- Red onion
- Lime juice
- Pomegranate arils
- Season the steak with salt.
- Vacuum seal the steak and cook in a water bath at 55 °C for 2 hours.
- Remove the steak from the bag and empty the juices into a container.
- Dry the surfaces of the steak with kitchen paper.
- Wipe the cooking surface of a cast-iron skillet with some Queensland nut oil.
- Heat a cast-iron skillet until the oil begins to smoke.
- Sear the steak on all sides and then add a nudge of butter to the skillet and baste the steak.
- Add the meat juices from the vacuum bag.
- Remove the steak from the skillet and place on a plate to rest.
- Deglaze the skillet with some cooking sherry and add some cream to make a sauce.
- Slice the fennel, red onion, and radish with a mandolin (use a safety glove to avoid significant hæmorrhage).
- Add the fennel, red onion and radish to a bowl with some lime juice and water to prevent the vegetables from oxidising.
- Drain the liquid from the bowl and place the salad vegetables into a salad bowl.
- Chop the coriander and parsley and add to the salad bowl.
- Add the pomegranate arils to the salad and toss the salad (whatever you do, do not look up toss the salad in the urban dictionary).
- Place the steak onto a dinner plate which has been warming on the water bath.
- Add the salad next to the steak.
- Spoon the sauce from the skillet over the steak.
I’ve got leftover lentils from last night and steak plus some broccolini—a pretty nice Sunday dinner on a long weekend.
- Eye fillet steak
- Iodised salt
- Black pepper
- Leftover lentils à la dijonnaise
- Olive oil
- Tie the eye fillet with cooks string.
- Season the steak with salt and pepper.
- Seal the steak in a vacuum bag.
- Cook sous vide (under vacuum) for 2 hours at 55 °C.
- When finished, remove the steak from the vacuum bag and dry the surfaces with absorbent kitchen paper.
- Sear the steak in a hot cast-iron skillet using high vapour point oil like Queensland nut oil or rice bran oil.
- Add a nudge of butter to the skillet and spoon the melting butter over the steak.
- Allow the steak to rest and then slice thinly with a sharp knife.
- Wash the broccolini in water and then rub olive oil on the heads.
- Season the broccolini with salt and then cook in an oven at 200 °C for about 20 minutes.
Leftover lentils à la dijonnaise
- With low heat, warm the leftover lentils in a skillet with the lid.
- Spoon the lentils onto a dinner plate which has been warming on the water bath.
- Transfer slices of steak over the lentils and spoon burnt butter over the steak.
- Place the broccolini next to the steak and lentils.
Sous vide salmon with Dijon creamed baby green peas
- Cooking salt (iodised)
- Baby green peas (frozen)
- Dijon mustard
- Brine the salmon in ice-cold water with a handful of salt and leave overnight in the refrigerator.
- Vacuum seal the salmon and then cook sous vide (under vacuum) for 40 minutes at 50 °C.
- When the salmon is cooked, open the bag and gently peel off the skin.
- Place the skin on a lined baking sheet and put into a hot oven (240 °C) for about 10 minutes to make the skin crispy.
- While the salmon skin is cooking, boil some water in a saucepan and then add a cup of frozen baby green peas and bring the water back to the boil.
- Turn the heat off and wait for the peas to become tender.
- Drain the peas and put them back into the saucepan and turn the heat back on and add a small knob of butter.
- Then stir through some Dijon mustard and cream.
- Serve everything on a dinner plate which has been warming on the water bath.
Sous vide salmon with crispy skin plus bacon and Brussels sprouts.
Sunday salmon cooked sous vide (under vacuum) with lots of crispy bits like the salmon skin, bacon, and Brussels sprouts.
- Cooking salt (iodised)
- Brussels sprouts
- Streaky bacon
- Sour cream
- Brine the salmon in cold water with a handful of salt and leave the salmon overnight in the refrigerator.
- Wash the salmon in cold running water to remove all the albumen.
- Seal in a vacuum bag.
- Heat the water in a water bath to 50 °C and cook the bagged salmon for 40 minutes.
- While the water bath is warming, slice the streaky bacon with a sharp knife.
- Put the Brussels sprouts into a lined baking tray and mound the sliced bacon on top of the Brussels sprouts.
- As the bacon cooks the fat renders, and the Brussels sprouts absorb the bacon fat.
- Cook the Brussels sprouts and bacon in an oven (starting cold) at 200 °C for 40 minutes.
- Once the salmon has cooked, open the bag and then gently peel off the skin.
- Place the salmon skin on a lined baking sheet and put it into a hot (240 °C) oven for about 10 minutes to get the skin crispy.
- Serve everything on a dinner plate which has been warming on top of the water bath and add a little sour cream.
I hope you’re enjoying your Sunday evening. If you make this dish, please let me know. Have a good night.
Sous vide salmon with curry coconut cream frozen vegetables.
Yesterday, I brined, and then cooked fillets of salmon sous vide (under pressure). I ate one piece of salmon last night and left the other fillet for tonight.
- Salmon cooked sous vide
- Red cabbage
- Baby green peas
- Coconut cream
- Cooking sherry
- Curry paste
- Turn on the oven to about 250 °C and remove the skin from the cooked salmon.
- Pit the skin on a lined baking sheet and dry the surface with some absorbent kitchen paper.
- Season the skin with some iodised salt and put the salmon skin into the oven for about 15 minutes.
- Shred some cabbage and sauté in some Queensland nut oil in a hot skillet.
- Once the cabbage has softened, add in a cup of frozen baby green peas.
- Once the peas are hot, splash in some cooking sherry and cook off the alcohol.
- Stir in a tablespoon of curry paste and get all the vegetables coated.
- Add in some continental parsley leaves.
- Pour in some coconut cream and bring it to a boil and then turn down the heat to simmer and reduce.
- Put the cold salmon into the skillet and break it up into chunks.
- Turn off the heat and allow the heat to penetrate the salmon.
- Serve in a bowl and add the crispy salmon skin on top.
- Add a few cherry tomatoes to the bowl too.
If you make this, please let me know. Thank you.
It’s Sunday night, and I’ve cooked some salmon and served it with creamed kale with a like Dijon flavouring.
- Iodised salt
- Kale (washed)
- Dijon mustard
- Cooking sherry
- Cherry tomatoes (washed)
- Put the salmon into a container, add a handful of salt, cover with cold water, and refrigerate for a few hours.
- Wash and rinse the salmon in tap water and dry with absorbent paper.
- Seal the salmon in vacuum bags.
- Cook sous-vide (under vacuum) for 40 minutes at 50 °C.
- When the salmon has finished cooking, remove it from the bag and then peel off the skin.
- Put the skin on a lined baking sheet and bake for about 15 minutes in a hot oven to get it crispy.
- In a skillet add some Queensland nut oil and turn the heat up.
- Sauté the shredded kale until it wilts and add a glug of cooking sherry.
- When the alcohol has boiled off, add a dollop of Dijon mustard and then a good glug of cream and stir through.
- Add the cherry tomatoes at the end.
- Serve everything on a dinner plate which has been warming on top of the water bath.
If you make this, please let me know.
Last night I cooked the salmon and made the hollandaise sauce. There was enough leftover for a meal tonight.
- Boil a saucepan of water and cook the Udon noodles for 8 minutes.
- Rinse the noodles in cold water.
- Heat up some garlic and olive oil in a skillet and add the cold noodles.
- Add the cold salmon and flake in the skillet with a wooden spoon.
- When the salmon has warmed through add in the cold leftover hollandaise sauce and stir until the hollandaise sauce is warmed through.
- Season with salt and pepper and garnish with fresh basil.
The last couple of weeks I’ve been buying two pieces of salmon with the skin on from Coles. I’ve been eating salmon on Sunday and Monday evenings and I’ve been cooking them under vacuum (sous vide).
As much as I like a quick cook on a cast-iron skillet and getting a really crispy skin, the texture of sous vide salmon is sublime. The flesh just flakes with the slightest pressure. The cooking time is relatively short and the temperature is very gentle. I usually set my precision cooker for 50 °C for 40 minutes.
A feature of sous vide salmon is wet brining the salmon. This is an optional step but if you don’t brine, it will mean you will have a film of coagulated albumin over the surface of the salmon when it’s cooked.
Wet brining the salmon is dead easy. A few hours before cooking, put the pieces of salmon into a container. Add a handful of iodised salt and then add the iced water. Put the lid on the container and then refrigerate it for a few hours.
After removing the salmon from the refrigerator and removing the lid you’ll see a wispy slimy film over the salmon. This needs to be washed off using tap water. Once the albumin has been removed, dry the salmon gently with a towel or kitchen paper.
Put the salmon into a vacuum bag or a ziplock bag. If you have a vacuum extractor use the vacuum bag. If you prefer the water displacement method, use the ziplock bag.
Your salmon is now ready for cooking in the water bath. I always set up my water bath fresh for each cook so I fill it with cold tap water and attach the precision cooker. If you don’t know what a precision cooker is, it’s a water heater and circulator. It keeps the water at a set temperature and I know some people who will keep it running for many hours and in some situations, days depending on what they’re trying to cook.
Salmon is delicate, so as I wrote in a preceding paragraph, I set the precision cooker for 50 °C for 40 minutes.
Once the salmon is cooked, I will put one piece in the refrigerator for tomorrow night and I’ll keep the other piece warm sitting on the water bath while I go about finishing off the other elements of the meal.
At this point, I remove the salmon from the vacuum bag and carefully dry the skin. I then peel the skin off and put it on a lined baking tray. I cover the salmon flesh with aluminium foil and put the plate on top of the water bath to keep it warm. The aluminium foil is to keep the flesh moist and preventing it from drying out. No one likes dry fish flesh.
At about this time I toss some kale sprouts into a large mixing bowl and squirt in some Queensland nut oil plus some freshly ground iodised salt and black whole peppercorns (I do this in a mortar with a pestle). With my hands, I toss the kale sprouts in the bowl and try to get good coverage of the leaves with the oil, salt, and pepper.
I then spread the seasoned and oiled kale sprouts onto a lined baking sheet (next to the salmon skin) and put the tray into a hot oven which has been set to about 180 °C for about 15 minutes. The aim is to get the leaves of the kale sprouts crispy like chips without burning.
While the kale sprouts are in the oven I get out of the refrigerator three eggs, some butter, and some dijon mustard and hot sauce. I also get a lime and some hot sauce plus a red onion and a fennel bulb.
With a mandolin, I shred into fine pieces the red onion and fennel. These raw aromatic vegetables will give the hollandaise some added bite and kick.
I melt the butter, about 125 grams will do, using microwave radiation. I then separate the yolks of three eggs and out them into the bottom of a tall plastic cup. After squeezing the juice from the lime I mix it with a teaspoon of the dijon mustard plus a teaspoon of hot sauce.
It’s now a matter of getting everything together because making hollandaise sauce requires some focus and dexterity. I use a stick blender because I have spindly arms and thin wrists with poor muscle power for a whisk. Begin blending the egg yolks and then add the mixture of dijon mustard, lime juice, and hot sauce. While still blending, slowly pour in the melted heavenly goodness which is melted butter. As you pour in the butter which has been enhanced with microwave radiation, marvel at how it forms a thick unctuous sauce.
Once the hollandaise sauce is made, add in the bits of red onion and fennel. At this stage, you could wonder why you didn’t crispy up some streaky bacon bits and add them too. Stir through the red onion and fennel knowing the flavours and mouthfeel will be amazing with the salmon.
By now the kale sprouts and salmon skin should be done and it’s time to make a plate of food.
Uncover the moist and tender salmon flesh and gently transfer it to a dinner plate. You need to be careful because it will easily flake and fall apart. If it does, then one option would be to create rough flakes with a fork and mix the flakes into the hollandaise sauce you’ve made.
If you can keep the salmon altogether, put it on the dinner plate and then spoon over the hollandaise sauce with the bitey red onion and fennel in it.
If the salmon skin hasn’t burnt to a crisp, place it atop the salmon in some artistic fashion.
Place the kale sprouts next to the salmon and then with a teaspoon you might like to dribble a little hollandaise sauce on the kale sprouts.
Alternatively, put the remaining hollandaise sauce in a ramekin and use it as a dipping sauce for the crispy kale sprouts.
This meal is indulgent and decadent. You will have consumed more butter than you should. You’ll be impressed with the texture and mouthfeel of the sous vide salmon. You’ll love the crispy kale sprouts. Most of all, the tangy spicy hollandaise sauce will draw everything together.
I hope you enjoyed this. If you decide to make this for yourself, I’d love to hear from you and hear how it went.
Have a good week and stay safe from COVID-19. If you’re one of those conspiracy people who don’t believe SARS-COV-2 exists, then out of respect for others, please keep your views to yourself and don’t go out in public and please don’t share your nonsense on-line. That’s just as annoying as the way I’ve prattled on about this recipe.