Fish with vanilla confit, mandarin butter, courgette spaghetti - my recipe work in progress

Updated at: Wed, 16 Aug 2023 20:35:46 GMT

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

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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