Serves: Serves 4
- 2 medium red beets
- 3 tablespoons butter
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 tablespoon hazelnut oil
- 4, 5–6 ounce salmon fillets, skinned
- 8 tablespoons extra-virgin olive oil, divided
- 8 fresh dill sprigs
- 4 tablespoons dry white wine, divided
- Salt and white pepper, to taste
Cucumber Crème Fraîche
- ¾cup crème fraîche
- ⅓ English cucumber, seeded and peeled
- 1 tablespoon fresh dill, chopped fine
- Dill sprigs for garnish
Procedures:Celebrated by chefs from Heston Blumenthal to Thomas Keller, cooking sous vide calls for slowly heating vacuum-sealed food in a water oven at low temperatures, locking in natural juices and flavors lost with other methods.
Preheat oven to 400°F. If beet greens are still attached, trim to 1" length and scrub beets. Place in a sheet of aluminum foil large enough to enclose beets. Add butter, sugar and salt, wrap foil around beets and place in oven. Roast until tender, about 1-½ hours. Remove from oven and cool enough to handle. Unwrap beets and rub off the skins with a kitchen towel or a peeler. Cut the beets into ¼" cubes, toss with hazelnut oil, season with salt and pepper, and set aside.
Meanwhile, preheat SousVide® Supreme to 130°F. Season salmon portions generously with salt and white pepper. Seal each salmon fillet in a separate SousVide vacuum sealing bag with 2 tablespoons olive oil, 2 dill sprigs and 1 tablespoon white wine. Seal the bags and refrigerate until cold, about 30 minutes.
While refrigerating the salmon fillets, whisk the crème fraiche until thickened. Grate the cucumber and fold into the crème fraiche along with the chopped dill. Refrigerate until ready to use.
To cook salmon, place bags in water bath and cook to 130°F for 10–12 minutes. Remove the bags from water with tongs and let rest at room temperature for 5 minutes.
To serve, remove salmon fillets from bags and blot on paper towels. Place each fillet on a separate serving plate and garnish each with beet cubes and a dollop of cucumber crème fraîche. Garnish with dill sprigs and serve immediately.