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Sous vide salmon with pea purée
Main courses · Sous vide · Vacuum · Healthy·4 January 2016

Sous vide salmon with pea purée

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So it is January, and it is time to scale back after Christmas. Here is a delicious dish that gives full flavour for half the calories (I think).

Sous vide salmon

  • 700 gsalmon
  • olive oil
  • salt+pepper
  1. Cut the salmon into 4 equal pieces and brush them with oil. Vacuum-seal them and cook them sous vide at 48C for 35 minutes. Then fry them for 30-40 seconds in a very, very hot frying pan in a little oil. Sprinkle with salt+pepper on the skin side.

Pea purée

  • 400 gfrozen peas
  • 1 dlwater
  • 1/2 tspsalt
  • 60 gbutter
  • 6 gchopped chives (a handful)
  • 6 gchopped flat-leaf parsley (a handful)
  • 3 gchopped chervil (a small handful)
  • A little olive oil
  • Lemon juice
  • Pepper
  1. Put the peas, water and salt in a saucepan and cook the peas until tender. Add the butter and blend everything with a hand blender. It is quite all right to leave a few lumps. Add the herbs and give the mixture a reasonable consistency with olive oil. Season with lemon juice (approx. 1 tbsp) and freshly ground pepper.
  2. Serve a nice dollop of pea purée with a piece of salmon on top. Nice.
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