Linda and Albert Log
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2011.04.12  Sous Vide Salmon
TAGS: dinner, salmon, sous vide

Salmon from Marina, but a very good quality piece for farmed.

Pulled the pin bones.

Removed the skin.

Fennel Bulb from TJ''s.

Fennel cooking in 85C water in a pan on the stove.

Broiled the skin separately.

Vacuum sealed with a little salt.

Sous vide in progress

Torched the tops for char.

Final Plating

With a cocktail

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Linda and Albert Log is made by Albert.
More information is not forthcoming at this time.