2 4½ oz salmon filets
2½ Tbsp olive oil
6 C water
6 Tbsp salt
2 garlic cloves, smashed (with skin and peel)
½ tsp black peppercorns, crushed
½ Tbsp chervil, chopped
½ C Kalamata olives, roughly chopped
1 tsp fresh thyme
3 tsp dill, chopped
1 Tbsp chervil or French parsley
½ tsp black peppercorn, crushed
½ tsp kosher salt
3 golden beets, peeled and sliced
1 C Kookwanmo marsh vinegar (may substitute balsamic)
1½ Tbsp olive oil
1 tsp salt
Pinch of white pepper
½ Tbsp butter
2 tsp parsley, finely chopped
Prepping time: 15-20 minutes / Cooking time: 15 minutes (excludes sous-vide cooking)
Chop all the ingredients and mix together. Set aside.
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