Mi-cuit salmon marinated in beetroot with green sauce and yoghurt.
by Alessio Granzotto
Wild salmon, Beetroot juice, Salt, Cane sugar, Yoghurt, Red beetroots, Chives.
Marinate the salmon pieces in a vacuum pack for 50 minutes, with 400 gr of beetroot juice, 40 gr of salt and 30 gr of cane sugar. Cook it using the 55° CBT fish cycle for 30 minutes. Pat dry and brown just the meat side in the pan. Serve it with a green sauce, yoghurt and a raw beetroot salad.
This cooking method leaves the fish consistent, buttery and perfect for cutting. It can also be served cold.
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