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This dish is based on seeking the ideal point of doneness for the salmon. In this way, we will achieve a texture soft enough to eat with a spoon and with all the original flavour of the salmon.
4 salmon supremes 1 cauliflower 100 g quinoa 1 carrot 1 leek 1 purple onion Vegetable stock 200 g of cold brine (10 g of salt per litre of water) Rosemary or thyme
Induction cooktop with temperature control Sous-vide cooking bags Vacuum sealing equipment Blender
For the salmonFor the cauliflower puréeFor the QuinoaFinish and serve
50ºC / 15 min. Fish. 4 people
Soak the salmon supremes in the cold brine for 15 minutes. After this time, remove and dry.
Vacuum seal the salmon in a bag and cook in a water bath at 50ºC for 15 minutes. Remove from the bag and place on a hot plate.
Clean the cauliflower and boil in water and salt for at 85º for 45 minutes, or in boiling water for 15 minutes.
Remove from the heat and purée while still hot adding the necessary water or cream to obtain a dense, smooth texture. Keep warm.
Finely cut the vegetables brunoise-style and sauté for 5 minutes. Season,then put to one side.
Cook the quinoa in the boiling vegetable stock for between 20 and 30 minutes. To cook the quinoa in a glass jar, immerse in a water bath at 100ºC for 30 minutes, then cool after cooking and heat again when required for use.
Mix the boiled quinoa with the cooked vegetables
Complement the salmon with the cauliflower purée and the quinoa and vegetable mix then decorate withthyme or rosemary leaves.
