Salmon with teriyaki sauce and confit potatoes
Preparation
90 minDifficulty
Moderate
Steamed
Recipe
Fish and seafood
Main dishes
Description
A feast for your palate, full of flavour and juiciness. Cooked under vacuum with the sous-vide technique and steamed at low temperature in the SteamGourmet oven.
Ingredients
Servings for 1
Preparation
Place the clean and dry potatoes in a vacuum-sealed bag together with fresh herbs, salt, pepper, and oil, and vacuum pack it. Cook in the steam oven for 3 hours at 90 °C.
Meanwhile, halve and skin the salmon loins. Brush them with the teriyaki sauce and vacuum pack them in several bags or just in a large one. Add ginger and lemon and pack them as well.
When there are just 15 to 20 minutes left for the potatoes, put the salmon in the oven and cook with the steam function. Remove the potatoes from the plastic bag, and roast them in an iron skillet over high heat to toast them.
Serve the potatoes with salmon, some yoghurt or tartar sauce, and rugula on top for a fresh touch.
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