Linda and Albert Log
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2011.04.12  Sous Vide Salmon
TAGS: dinner, salmon, sous vide


Salmon from Marina, but a very good quality piece for farmed.


Pulled the pin bones.


Removed the skin.


Fennel Bulb from TJ''s.


Fennel cooking in 85C water in a pan on the stove.


Broiled the skin separately.




Vacuum sealed with a little salt.


Sous vide in progress


Torched the tops for char.


Final Plating


With a cocktail



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Linda and Albert Log is made by Albert.
More information is not forthcoming at this time.

[Family][Alton]