- 600 g fresh salmon fillets
- 60 g celery
- 80 g plain yogurt
- 80 g fresh cream
- 40 g fresh ginger
- 1 spring onion
- seed oil
- extra virgin olive oil
Jumbled up about 300 g of seed oil with 300 g of extra virgin olive oil.
Peel the salmon fillets, put them in 4 vacuum bags with a quarter of the oil mixture each.
Close vacuum the bags and cook for 45 minutes at 45 ° C with the roner. The salmon will remain soft, almost dark, but essentially raw, so be sure to buy culled fish. Alternatively, cook the salmon by immersing the vacuum-sealed bags in a bowl of water kept at 45 ° C in the oven.
Cleanse celery, cut into small pieces and cook in boiling water for 20 minutes. Drain it, blend it and strain it to obtain a smooth cream.
Grate ginger and squeeze the pulp, then add the juice to the celery cream, add salt and complete with a few chopped mint leaves.
Jumbled up the cream with the yogurt, add salt and put the mixture in the siphon; in the absence of the siphon, whip the cream, mix it with the yogurt and arrange it in tufts with the help of a pastry bag with a notched nozzle. The consistency will be more compact but equally pleasant.
Serve the salmon (get 2 slices for each fillet) drained from the oil, accompanying it with the celery cream and a sprig of cream and green onion cut into thin slices.
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