Salmon and Fennel
September 15th, 2009
The dish is simple. The salmon was slow cooked in the CVap at 50 degrees Celsius until ready to serve (approximately 15-20 minutes). The fennel puree was enriched by caramelized cream cheese and lightly smoked with hickory. The fennel sticks were the fennel stalks were cleaned, peeled, and vacuum sealed. Simple and delicious.
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Posted in Ideas in Food