Like a fruit roll-up, but only way better (and not made of fruit).
Chilled Sous Vide Salmon Roulade
Cook time: 20 minutes sous vide, 12 hours set time, 1 minute searing
2 Lbs salmon fillet (one piece)
5g Activa RM or (Activa GS powder for easier application)
1 cup fresh sweet peas
Juice of 1/2 a lemon juice
1 Tbsp olive oil
Sea salt to taste
Ground black pepper to taste
1 fresh radish, sliced paper thin on mandoline for garnish
For peas: In a food processor blend 1 cup fresh sweet peas, 1 Tbsp olive oil, lemon juice, salt and pepper to taste.
For radish garnish: slice some radish and keep in very light salt water for service
-Set Nomiku up in heat-proof vessel of your choice, add water and turn temperature to 44.5ºC (112.1ºF).
-Working slowly and carefully, skin the salmon fillet. Reserve skin for roulade.
-Cut the salmon flesh into 3 equal parts, we will only use 2 pieces for the roulade so reserve 1 piece for later.
-Trim salmon skin and flesh as needed so that the skin completely covers the salmon flesh when rolled. Set the flesh on one side of the skin and roll into a full roulade to test that the skin will cover the flesh in a full circle.
-In a food processor, blend 20g water, and slowly pour in 5 g of Activa GS to make a slurry, (or Sprinkle Activa RM powder) all over the salmon flesh, and inside the skin. Roll into a tight roulade. Please follow seller’s safety instructions when dealing with Activa.
-Place a sheet of plastic wrap on the counter top and roll the roulade in it tightly.
-Drop the wrapped roulade inside a zip bag with some clean water inside for heat transfer.
-Cook in the 44.5ºC (112.1ºF) water bath for 20 mins. The Activa should set at this time.
-Remove from the zip bag and chill the wrapped roulade in iced water for 10 minutes.
-Pat dry the roulade and rub some olive oil on the skin and sear just the skin by rolling it around in a hot pan until slightly crispy, about 1 minute. The flesh should remain cool after searing.
Return to refrigerator over night for the Activa to completely set.
Plate by spreading peas across the plate as a base for the salmon, gently slice roulade across to make 2 inch thick coins, and season salmon with salt and pepper. Add radishes and finish with extra virgin olive oil.
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