The dish is simple. The salmon was slow cooked in the CVap at 50 degrees Celsius until ready to serve (approximately 15-20 minutes). The fennel puree was enriched by caramelized cream cheese and lightly smoked with hickory. The fennel sticks were the fennel stalks were cleaned, peeled, and vacuum sealed. Simple and delicious.
akiandalex@ideasinfood.com
© 2005-2016 Ideas in Food
Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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