Sous salmon steak saw with cream of peas, pommes parisiennes and cherry tomatoes-today kitchen… Emanuele

Today Emanuele presents a refined recipe that uses a method of cooking "unconventional". The results that you get with this technique are exceptional and the foods keep all their properties and a truly unique taste! But let him be Presentarcelo himself:

_____-____ Premiss ___ ___ _ ___ _ _ _ _ _ _ _ _ _ _ _ _ _ _____

I wanted to propose a dish a little ' particular, not so much for the ingredients itself, as for the method of cooking. The salmon slices in fact will be cooked with a French method called Sous vide (vacuum), which allows not only to respect the ingredient and leave intact all the nutritional properties, as the cooking is done at low temperature, but also of Get any textures you've never tried before. I make the premises to explain this method: it is to seal the ingredients inside of the plastic bags, and then put them to cook in a pot full of water that is kept fixed at a certain temperature. Normally this type of cooking takes hours, so you use a special instrument called "roner" or "precision cooker" to keep the water at a fixed temperature, but in this case the salmon takes only 30 minutes of cooking, so if you want there is no Need to have who knows what equipment, just a kitchen thermometer available for a few euros online or in a kitchen shop: Heat a pot full of water on the fire, as soon as it reaches the desired temperature lower the flame to a minimum and monitoratela with the Thermometer, when the temperature exceeds the threshold just add a little ' cold water, if it cools too much just raise the flame and continue for 30 minutes. If you want you can do without the machine seals, to close the salmon vacuum: enough plastic bags with the zipper, fill with the ingredients and gradually plunge into the water, so that the pressure of the same Let all the air out and eventually close the bag with the zipper.

____ _____ Ingredients for 2 people ____ ___ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____

2 slices of salmon (back) from 250 grams each
250 grams of peas
50 ml of fresh cream
2 large potatoes
3 cherry tomatoes
1 teaspoon of heart of delicate broth
1 lemon
EVO Oil to taste
Sesame oil to taste
Dry sage ground to taste
Salt and pepper to taste
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Take the slices of salmon and season the meat with salt and pepper, then put in 2 plastic bags and squeeze in each half lemon, ultimate with a few drops of sesame oil. Seal the envelopes and place the salmon in a pot full of water holding stable at 50 degrees. It is not a very high temperature, you can also touch it without burning! Here the salmon must be baked for 30 minutes. Meanwhile you can prepare the cream of peas (or prepare it first if you have to focus on monitoring the temperature): blanched the peas in salt water, just ready drain and frullateli with a blender. Pass the cream with a sieve crushing with a spoon, so as to remove all the skin of the peas. Place the cream in a saucepan and add the cream, the dried sage ground and a teaspoon of the heart of delicate broth. Stir until everything is incorporated and adjust to salt if necessary, then keep warm.
For the pommes parisiennes begin to peel the potatoes, then with the help of a dig you get as many balls as you can. Put the balls to boil in salted water until they are almost soft, then drain and let them go back into the pan with a little oil evo and put aside.

After 30 minutes The salmon is ready, cut the envelopes and remove the slices. Place a pan with 2 tablespoons of evo oil on the high heat and heat a lot, until you see the smoke, then put the slices of salmon on the side of the skin and make it toast for 20 seconds maximum, then remove. In this way the skin will be crispy and you can eat, do not continue cooking more than 20 seconds otherwise the salmon will start to cook normally and become harder. In the oil left blow the tomatoes cut in half, until they get color.

_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _____
Pour the cream of peas in the center of the dish, then lay over the salmon slice, so that the skin is at the top. Finish with the Pommes parisiennes on one side and the tomatoes on the other.
Finally I will list the pros of this type of cooking:
  1. Foods are cooked at low temperature (typically 50-80 degrees) in this way all the proteins and vitamins are not destroyed by cooking, making the foods healthier.
  2. Normally cooked foods at high temperature lose up to 40% of their weight, with this method the loss is maximum on 5%. means that the same matter before starting you eat more:)
  3. The texture of the food is something never tried before, they become soft, almost velvety, even with proteins as hard as meat.
  4. Many argue that this method of cooking will revolutionize the way of cooking in homes, like what was done at the time with the microwave. With this method in fact the food can not overcook, you can leave the bags in water for hours, without the food becoming too cooked. Just in the morning put an envelope to soak and forget it, at dinner you will find dinner warm and ready.
  5. With this method it is possible to cook many portions in advance even of days. Once cooked in fact, simply remove the bags from the water and store them in the fridge. If you have guests just go out the bags ready and put them in lukewarm water to get them warm, you have a dinner ready in 10 minutes!


Enjoy your meal!!!!!

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