Salmon with herbs cooked at 55°C
Laks med urter på 50°C is a sophisticated dish in which salmon is gently cooked at a low temperature to retain its juiciness and natural flavor. Aromatic herbs highlight the freshness of the fish, creating a harmonious and subtle composition.
Preparation: 2h
Medium
Preparation: 2h
Medium
Ingredients:
- 1800 g water
- 10 g lemon peel
- 20 g Oil, olive
- 8 g Dill
- 270 g Salmon, raw
- 10 g parsley leaves
- 6 g Sea salt
- 8 g thyme, fresh
Method of cooking:
- Rub two skin-on, boneless salmon fillets (weighing approx. 135 grams each) generously with sea salt. Then place them in a sealable zip-lock bag and put them in the fridge for 30 minutes (see additional (useful) knowledge).
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