By Ludo Filipe
Fish with vanilla confit, mandarin butter, courgette spaghetti - my recipe work in progress
11 steps
Prep:25minCook:43min
Updated at: Wed, 16 Aug 2023 20:35:46 GMT
Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
6
Low
Nutrition per serving
Calories1467.7 kcal (73%)
Total Fat144.8 g (207%)
Carbs17.3 g (7%)
Sugars12.9 g (14%)
Protein27.7 g (55%)
Sodium629.3 mg (31%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Vanilla Confit
50mldry white wine
or Port Wine
15gcaster sugar
1vanilla pod
split lengthways
1lemon
zest and juice
1shallot
diced
50gbutter
350mlolive oil
1bay leaves
6cardamon pod
crushed
1 sprigthyme
1garlic cloves
1star anise
Mandarin butter
100gbutter
2mandarines
Zested and juiced
1 Tbspcognac
2 Tbspcrème fraiche
Espelette pepper
or mild ground chili
¼ tspsalt
Courgette Spaghetti
Instructions
Salmon Vanilla Confit
Step 1
Cut the vanilla beans in half lengthwise, scrape out the seeds and add to the saucepan
Step 2
Add the wine, lemon juice, lemon zest and sugar to the vanilla pod, bring it to boil and let it simmer until the sugar is fully dissolved and reduce by half. Let the mixture cool down
Step 3
In a saucepan,sauté briefly the shallots with the butter. Add the oil, the reduced wine mixture and remaining ingredients. warm it up at low it for 10 min and then let it cool down.
Step 4
Pre heat your sous vide water bath at 51C.
In the meantime, season the salmon with a little salt.
Step 5
Place the salmon and the oil mix inside vacuum bag. It’s important that the salmon fillets are completely submerged in the olive oil, if there isn't enough oil then add more, put the salmon in the bath.
Step 6
Leave it to cook for 43 minutes at 51˚C , just sealing the outside and leaving it pink inside.
Step 7
Remove the salmon from the bath right away.
Set them aside to cool until ready to serve
Mandarin Butter
Step 8
Zest the mandarin, juice it and filter the juice
Step 9
In a saucepan, add the mandarin juice, the zest, the cognac and ground red pepper
Step 10
Reduce by 2/3 the sauce and turn down the heat
Step 11
Add the butter and salt and let it melt, then add in the crème fraiche, stir well until fully combined
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