Sous-vide is a French cooking technique, where food is placed in a vacuum bag and baked at low temperatures. The result is juicy and tender food that stays full of nutrients and taste.
- 150 g salmon fillet
- 2 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
Oil and season the fillet. Put all ingredients in a vacuum bag that is suitable for sous vide cooking. Vacuum and seal the bag and place it in the oven.
Cook it on steam at 55-65 °C for 40 to 30 minutes, depending on the temperature. If you will steam it at 55 °C, it will take 40 minutes, and if you steam it at 65 °C, then it will take 30 minutes. After the steam cooking, remove the fillet from the bag. Pat it dry on both sides. Preheat a pan over high heat. Swirl the fillet around in the pan for about a minute or two on each side.
Tip: For an even stronger flavour, marinate the fillet in the refrigerator up to 24 hours before cooking.
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