Sous vide salmon with avocado cream

Sous vide salmon with avocado cream

4.4 25 évaluations

Prép. 10min

Total 1h 5min

4 portions

Ingrédients

Avocado cream

avocado flesh, cut into pieces
200 g
spring onion/shallot trimmed and cut into pieces (2 cm)
1
lemon juice
20 g
crème fraîche
100 g
extra virgin olive oil
50 g
salt
¼ tsp
ground black pepper
2 pinches

Salmon

fresh boneless salmon fillets (approx. 150 g each, 3 cm thickness)
4
salt to season
ground black pepper to season
dried bay leaves
4
lemon cut into slices, pips removed
1
water to fully submerge bags (not higher than the 2L maximum fill level)
lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
30 g
spring onion/shallot trimmed and cut into thin slices, for garnishing
1

Niveau

moyen

Infos nut. par 1 portion

Sodium 234.5 mg

Protides 31.5 g

Calories 2559.3 kJ / 609.4 kcal

Lipides 52.7 g

Fibre 4.5 g

Graisses saturées 14.2 g

Glucides 1.6 g

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Également présenté dans

Sous vide with blade cover 7 Recettes
Australie et Nouvelle-Zélande

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