The smallest dash of sweet soy and butter really maintained the integrity of the fish in this preparation – I felt that garlic and ginger, as tasty as they are, would have overpowered the delicate richness of this beautiful fillet. I think I made the right decision.
The salmon melts in the mouth. I don’t know how else to describe this. If you have ever had salmon sous vide then you already know. For those that haven’t – imagine the fish melting in your mouth like warm butter. That may not sound appealing but trust me when I say that it is a life-altering experience.
The mushrooms added some much-needed textural contrast, as well as some beautiful earthy/nutty tones to the lavish fish, and the rice served as a sponge and textural support for the whole dish.
My only regret is that the salmon came pre-skinned. I would have loved to torch that up as a crackling on top. Oh well. At least I zapped them a little with the torch for some color. Overall, this was a dish that I would pay $30 for in a restaurant – but it cost me about $7 per person. Not bad.
- Salmon fillet, skin-off
- 1/2tsp sweet soy sauce
- 1 handful Chanterelle mushrooms, cleaned, sliced lengthwise
- 1 cup long grain rice (there will be extra)
- 1.75 cups clam/lobster stock
- 1/4 cup blanched slivered almonds
- 1 clove garlic, minced fine
- 2tbs salted butter
- Grains of paradise/black pepper
- Preheat your water bath to 115F. Add your salmon, sweet soy, 1tbs butter, and a dash of grains of paradise to the bag and cook for 40min.
- Meanwhile, add some olive oil to a small pot and heat over medium heat. Add the rice and almonds and a dash of salt. Toast the rice, stirring occasionally, for about 5 minutes. Add the stock, lower to a simmer, cover, and cook for 20 minutes. no peeking.
- Heat a carbon steel pan with some olive oil over medium-high flame. Add the mushrooms and some salt. When they start to brown, add 1tbs butter, the garlic, and continue cooking until just crisp around the edges.
- Remove your fish, torch lightly if you wish, and plate. Reserve the bag liquid. Add your rice and the mushrooms to the plate, then pour the bag liquid over the fish.
- A very young Pinot Noir would be splendid here. Or a Beaujolais, or a lighter Chardonnay.