Chefanddivine sous vide salmon copyIngredients (per person portion)

  • 200g salmon fillet, brine with salt and cold water for 30 mins
  • 10g butter
  • 2 sprigs fresh thyme
  • pinch of salt and pepper to taste
  • 1½tbsp extra virgin olive oil
  • 1500g water

Mushroom Cream Sauce 

  • 20g shallot
  • some grated lemon zest (1 slice lemon)
  • 5g butter
  • 60g button mushroom, slice
  • 10g white wine
  • 10g cream
  • 40g cream cheese
  • pinch of ground nutmeg
  • pinch of salt and pepper to taste


Direction (sous vide salmon)

  1. Heat up water to 8mins / 50oC / Speed 2. Insert simmering basket.
  1. Season Salmon with salt and pepper. Add to the Sous Vide pouch.
  1. Add 10g butter and fresh thyme. Put into the pouch and seal.
  1. Sous Vide for 40mins / 50oC / Speed 3.


Directions (Mushroom Cream Sauce)

  1. Place shallots into mixing bowl and chop 5 sec / Speed 5. Scrape down sides of mixing bowl with spatula.
  1. Add butter in a TM bowl and saute 2 mins / 120oC / Speed 1.
  1. Add 30g button mushrooms, wine, cream and cream cheese and cook 5 mins / 90oC / Speed 2.
  1. Add remaining 30g button mushrooms, pinch of grated lemon zest, nutmeg, salt and pepper and cook 5 mins / 90oC /  Speed 1.

Plate the salmon with the sauce and some varoma steamed vegetables. Serve hot.