Salmon ala Sous-vid Steba DD1 ECO

Category: Fish dishes
Salmon ala Sous-vid Steba DD1 ECO

Ingredients

Salmon fillet 2 pieces
Dill 4 twigs
Parsley 4 twigs
Lemon juice 4 tsp
Spices (Provencal herbs) 2 tsp

Cooking method

  • 1. Sprinkle salmon fillets with Provencal herbs and place in a vacuum bag.
  • 2. Pour lemon juice over the slices and put two sprigs of herbs in a bag.
  • 4. Solder the evacuate air and solder the bags.
  • 5. Heat the water to 65 gr. Lay the fish.
  • 6. Set the time to 1 hour.
  • 7. After the completion of the program, arrange a shock therapy for the fish - dip it into cold water.
  • Salmon ala Sous-vid Steba DD1 ECO Salmon ala Sous-vid Steba DD1 ECO Salmon ala Sous-vid Steba DD1 ECO Salmon ala Sous-vid Steba DD1 ECO Salmon ala Sous-vid Steba DD1 ECO Salmon ala Sous-vid Steba DD1 ECO
  • Salmon ala Sous-vid Steba DD1 ECO Salmon ala Sous-vid Steba DD1 ECO

Note

Bon Appetit!

In general, I liked the fish. The taste is slightly different from steamed fish, it is fatter. The juice was all preserved and after cooking, about 1 tablespoon of juice was formed.

Tanyulya
Marine, good fish. I won't do everything like a fish.
But I would like to try less in time, it seems to me that it will turn out more accurately, I like more "liquid" trout and salmon.
Thanks for the experiment
ElenkaM
Marina, thanks for the fish. It looks very appetizing.
mur_myau
Girls, what is the essence of the sous vide method?
Low heat and solder?
Is it possible to repeat in such a device in a water bath?
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=224219.0
Is vacuum generally a prerequisite for such preparation?

Thanks in advance for your answers!
Mar_k
Quote: mur_myau

Girls, what is the essence of the sous vide method?
Low heat and solder?
Is it possible to repeat in such a device in a water bath?
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=224219.0
Is vacuum generally a prerequisite for such preparation?

Thanks in advance for your answers!
Elena, you can find answers to questions about the Su Vid Technology here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309508.0

According to Su-vide technology, the vacuum condition is mandatory. And you can steam it - you can make meat rolls and you can fish.
Mar_k
Quote: Tanyulya

Marine, good fish. I won't do everything like a fish.
But I would like to try less in time, it seems to me that it will turn out more accurately, I like more "liquid" trout and salmon.
Thanks for the experiment

Tatiana, thank you! The fish is actually good, not dry, I would even say oily, soft, completely different from steamed fish, even in color. And I chose the time 1 hour, probably reinsured. I will try next time for 30-40 minutes.
Mar_k
Quote: ElenkaM

Marina, thanks for the fish. It looks very appetizing.

Elena, please! I decided what I would do for myself, especially not so long and troublesome. But my vryat will eat this, they are more accustomed to the traditional.
Shahzoda
I love this fish very much! delicious
mur_myau
Quote: Mar_k

Elena, you can find answers to questions about the Su Vid Technology here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309508.0

According to Su-vide technology, the vacuum condition is mandatory. And you can steam it - you can make meat rolls and you can fish.

Thanks for the link!
zhariks
Also yesterday I tried to make salmon sous vide (there were salmon steaks). Did 63 degrees, 1 hour. Well, let's just say, for an amateur it's not for me. It turned out too greasy and liquid for me.
Mar_k
Yes, Mikhail, I agree - this dish is not for everyone! My husband and children did not try this!
I’m thinking of a pink salmon fish or a whale, they dry it, the taste will be different.
Ada can do this with vegetables at once - a very dietary lunch will be!
That's why Omega-3 in this cooking method will be preserved much better than when steamed!
Natusya
Mar_k, Marina, have you tried to make chum salmon or pink salmon? I want to cook, but I don’t want the fat one, it will climb back from me.
Mar_k
nnv200569, Natusya, made Salmon, but she's a little fat! If you choose between pink salmon and chum salmon, I would prefer chum salmon. Now a fish has appeared on the market - Chinook, a delicious red fish, dense red meat, not very fatty.
Natusya
Marish, I have never heard of such a fish I wanted to write - why are you swearing
Mar_k
Yes .... And the fish is tasty and, in relation to salmon, is cheaper. It costs 300 rubles / kg. Fish of our northern seas. Not artificially grown, it appeared when there was a ban on the import of imported products ...And those who live in the north know her well.
Natusya
Understandably, I need to strain my daughter, let him look in his shops. They live in Pavlino.
Mar_k
Natusya, well, if we have it in Pavlino, then the Solnechny store, where they sell fish, is opposite the Orion stadium
Natusya
Marina, thanks, now I'll write my daughter about the store. She was surprised and laughed at the name.
velli
Mar_k, Marina, I came to say THANKS for the delicious fish recipe! This morning I was looking for a recipe for my new multicooker / pressure cooker Redmond-400 where there is a Vacuum mode. I wanted it quickly without marinating for several hours. Your fish immediately goes to cooking. Did as you have written without deviating from the recipe. I liked the fish unusually tasty and will do it again. With mashed potatoes and pickled vegetables, there will be delicious fish for dinner. Thanks again!

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