Ingredients
The following ingredients have 1 Servings
- 140g (5 oz) salmon fillet
- 15ml (1 tbsp) salt
Instruction
- Preheat the water bath to 60° C/140° F
- Prepare the brine by stirring the salt into 125ml (1/2 cup) cold water until it dissolves completely.
- Put the fish and brine into a plastic container or resealable pouch and seal.
- Refrigerate for 10 minutes, then remove the fish and rinse it under cold running water to remove excess salt.
- Dry the fish then vacuum-seal it in a separate pouch.
- Place the pouch in the sous vide and cook for 40-50 minutes.
- Serve immediately with your favourite sauce.
