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🍽️ Sous-vide Salmon with Herb Sauce

493 kcal · 30 min · 4 servings

Ingredients

• salmon fillet, frozen 600 g
• butter 2 tbsp
• thyme, fresh 5 g
• parsley, fresh 10 g
• dill, fresh 10 g
• chives, fresh 10 g
• onions, yellow 1 pc
• garlic cloves 1 pc
• lemons 1 pc
• white wine, dry 100 ml
• whipping cream 200 ml
• vegetable broth 200 ml
• cornstarch 2 tbsp
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Let the salmon thaw overnight in the refrigerator.
2. 2. Take the salmon out of the fridge shortly before cooking to let it reach room temperature.
3. 3. Pour 3 liters of hot water into the mixing container of your device.
4. 4. Heat the water for 10 minutes to 45 degrees Celsius.
5. 5. Wash the salmon fillets and pat them dry with a kitchen towel.
6. 6. Place two fillets into a vacuum bag.
7. 7. Add one teaspoon of butter and a sprig of thyme to the fillets.
8. 8. Vacuum seal the bag airtight.
9. 9. Insert the cooking insert into the mixing container.
10. 10. Place the vacuum-sealed salmon fillets into the cooking insert.
11. 11. Ensure that the fillets are completely covered with water.
12. 12. Cook the salmon in sous-vide mode for 40 minutes at 45 degrees Celsius.
13. 13. Wash the remaining herbs and shake them dry.
14. 14. Remove the coarse stems from the herbs.
15. 15. Halve the onion and peel it.
16. 16. Peel the garlic.
17. 17. Wash the lemon thoroughly.
18. 18. Grate about one teaspoon of lemon zest finely.
19. 19. Halve the lemon and squeeze out the juice.
20. 20. Take the salmon fillets out of the water bath.
21. 21. Keep the fish warm.
22. 22. Empty the mixing container.
23. 23. Put the onion, garlic, and herbs into the mixing container.
24. 24. Chop the ingredients for 4 seconds on speed 8.
25. 25. Push the ingredients down with a spatula.
26. 26. Chop the ingredients again for 4 seconds on speed 8.
27. 27. Add white wine, cream, one tablespoon of lemon juice, the lemon zest, and vegetable broth.
28. 28. Bring the sauce to a boil for 4 minutes on speed 1 at 100 degrees Celsius.
29. 29. Mix cornstarch with a little water in a bowl.
30. 30. Heat the sauce in the mixing container for 2 minutes on speed 2 at 100 degrees Celsius.
31. 31. Pour the mixed cornstarch through the lid opening into the sauce.
32. 32. Season the sauce with salt and pepper to taste.
33. 33. Take the fish out of the vacuum bags.
34. 34. Pat the fish dry.
35. 35. Season the salmon with salt and pepper.
36. 36. Serve the salmon with the herb sauce.
37. 37. Enjoy your meal!
38. 38. Tip: You can also cook the salmon in a regular freezer bag.
39. 39. Fill a bowl with water to seal the bag airtight.
40. 40. Slowly push the bag with the opening facing up into the water.
41. 41. The water will push the air out of the bag.
42. 42. Continue until only the opening remains above the water.
43. 43. Seal the bag with a kitchen clip.

Nutrition per serving

• kcal: 493
• Protein: 39 g · Fett/Fat: 32 g · Carbs: 9 g