I have one sous vide stick and can therefore prepare one dish sous vide, but there are several options for preparing a dish sous vide. I prepared asparagus and salmon at the same time sous vide. One in a container with the sous vide stick and the other in a pan with a thermometer. It took some time to maintain the correct temperature in the pan, but once I succeeded, I was able to prepare my salmon this way. Of course you could also prepare the asparagus and salmon in the traditional way (cooking / baking), but with the sous vide the taste is much better.
Ingredients asparagus and salmon (for 2 persons)
- Slice of butter
- 2 salmon fillets
- Olive oil
Fill a container with water and bring the water at temperature, to heat the asparagus sous vide. For asparagus, the temperature must be 88°C.
Peel the asparagus and remove the bottom part (approx. 1.5 cm) from the asparagus. You can keep the peels to make asparagus soup or to use in the stock for the sauce, for example. I did not include the peels in this recipe.
Vacuum the asparagus together with the juice of one lemon and a slice of butter.
When the water is at temperature (88°C), put the vacuumed asparagus in the water, making sure that they are completely submerged. Heat the asparagus in the water for 40 minutes.
Fill a container with water and bring it up to temperature. The water for the salmon should be 50°C.
Make sure the salmon is at room temperature before it goes into the water. Season the salmon with some salt / pepper as desired and vacuum with a small splash of olive oil so that the fish does not stick to the plastic when the fish is heated.
The salmon should be in the water for 35 minutes before it is ready to be baked briefly.
Ingredients for white wine sauce
- 2 hard boiled eggs
- 2 shallots
- 2 cloves garlic
- 100 ml. Créme Fraiche
- 200 ml. White wine
Chop the shallots and fry them in butter until translucent. Add two cloves of crushed garlic and fry briefly. Then add the white wine and let the wine evaporate / reduce.
When the wine has almost evaporated, add the créme fraiche and stir everything. Then you add the small cut hard boiled eggs. Just before serving the sauce, stir in finely chopped dill. Season with salt / pepper.
Remove the salmon from the foil and fry it on the skin on high heat for a very short time. One minute is enough.
Place the salmon on the plate, add the asparagus and garnish with the white wine sauce. The asparagus will have a slightly sour taste due to the lemon, which goes very well with the salmon and the white wine sauce.
As a wine you can drink a light chardonnay with this.