Sweetcorn Soup

What you need:

  • Salmon fillets

  • Table/kosher salt

  • Citrus zest (optional)

  • 3 tbsp olive oil

  • 1 tbsp Butter

  • 2 cloves Garlic



  1. Prepare your fillets by removing its pin bones if it still has bones. Use tweezers or needle-nose pliers toeffectively remove the unwanted element. You should have soaked it in a brine beforehand to keep its tenderness after cooking. You may do so by dry brining it with water and salt for about half an hour. You may want to keep the skin of the fish intact to effectively sear it afterward.

  2. Remove the brine from the bag and submerge the sealed vacuum bag in the preheated water. You may want to use vacuum sealers that are effective in removing unnecessary air in the bag. Some reviews online will insist that a ziplock bag will be enough to produce a quality fish meat. However, that will not always be the case. Some bags and vacuum containers can process meat and fish that retains its integrity even after being submerged in the water.

  3. For our purposes, the water should be heated to 120°F or 49°C to keep the fish flaky without having to remove much of its natural moisture. Maintain the temperature effectively with the use of sous vide machines such as immersion circulators and precision cookers. Make sure that this appliance will provide you with maximum aid and autonomy in controlling the temperature, as cooking fish meats such as salmon with the use of sous vide method can prove to be extremely difficult without the proper control.

  4. After the predetermined time, remove the fish from the bag. Extreme care is needed to maintain the integrity of the meat. The fish by then have become more flaky and delicate, and without the proper care, some flakes will fall off or be left behind.

  5. When proceeding with the searing, heating the meat over a pan with olive oil and some butter for an about 2 minutes each side will produce a nice, golden brown finish on the surface of the meat.


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