Jul 30, 2014
Yuzu Salmon Tartare with Sous Vide Pasteurized Egg Yolk
Jul 30, 2014
Cooktime: 1 hour sous vide
- 1 8oz Sushi Grade Boneless, Skinless Salmon Filet
- 2 Eggs – room temperature
- 1 teaspoon Fresh Lemon Juice
- 1 Tablespoon Yuzu Juice
- 1 teaspoon Grapeseed Oil
- 1 Tablespoon Minced Shallots
- ¼ teaspoon Lemon Zest
- ½ tsp Toasted Sesame Seeds
- 1 tsp Salted Capers
- Salt to taste
- ½ cup Fresh Watercress
- Set up Nomiku water bath and turn temperature to 57ºC (135ºF).
- Put eggs into water bath to sous vide for 1 hour. While the eggs are cooking. Put two tartare plates or bowls into freezer to chill.
- Prep the salmon by thinly slicing the filet lengthwise into 1/8” long strips and then cube them. Place cubed salmon into a mixing bowl. Add shallots, yuzu juice, lemon juice, lemon zest, grape seed oil, shallots, and pinch of salt. Toss to combine. Refrigerate until ready to serve.
- To serve, take the bowls out of the freezer and lay down some watercress. Spoon on some salmon tartare and make a little dip in the center to hold the sous vide yolk. Remove the eggs out of the water bath and crack into a separate bowl – carefully remove whites and spoon each pasteurized yolk onto the tartare. Garnish with salted capers and toasted sesame seeds.
Tags: chef, cook, cooking, egg, fish, foodporn, how to, nom, Nom Nom Nom, nomiku, raw, recipe, salmon, sousvide, tartare, yolkporn, yuzu.