Sous vide salmon with avocado cream (TM5)

Name: Sous vide salmon with avocado cream (TM5)
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 portions
Ingredients: 200 g avocado; 1 spring onion/shallot; 20 g lemon juice; 100 g crème fraîche; 50 g extra virgin olive oil; ¼ tsp salt; 2 pinches ground black pepper; 4 fresh skinless, boneless salmon fillets; salt; ground black pepper; 4 dried bay leaves; 1 lemon; water; 30 g lemon juice; 1 spring onion/shallot

3.7 10 évaluations

Préparation 10min

Total 1h 5min

4 portions

Ingrédients

Avocado cream

avocado flesh only, cut into pieces
200 g
spring onion/shallot trimmed and cut into pieces (2 cm)
1
lemon juice
20 g
crème fraîche
100 g
extra virgin olive oil
50 g
salt
¼ tsp
ground black pepper
2 pinches

Salmon

fresh skinless, boneless salmon fillets (approx. 150 g each, 3 cm thickness - see Tips)
4
salt to season
ground black pepper to season
dried bay leaves
4
lemon cut into slices, pips removed
1
water to fully submerge bags (not higher than the 2L maximum fill level)
lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
30 g
spring onion/shallot trimmed and cut into thin slices, for garnishing
1