Low Temperature Sous Vide Salmon
Sous Vide Salmon made in a Cook & Hold Oven.
Ingredients
- 1 Salmon Filet (approx. 200g)
- 5g Olive Oil
- Salt
- Pepper
- Sous Vide Bags
Preparation
1. Preheat the Cook & Hold to 65°C
2. Season the salmon with salt, pepper, and oil
3. Place into a sous vide bag and seal tightly
4. Place the sous vide bag of fish into the Cook & Hold and hold for 30 to 40 minutes at 65°C
