1 salmon fillet (3 lbs)
4 Tbsp plus 1 tsp coarse salt
2 Tbsp plus 1 tsp sugar
10 ½ oz cream cheese
¾ C heavy cream
2 egg yolks
½ C lemon juice
½ C extra-virgin olive oil
1 ½ Tbsp gelatin powder
1 C lobster consommé
½ lb butter, softened
5 drops Tabasco sauce
3 Tbsp plus 1 tsp wasabi tobiko
1 tsp salt
Prepping time: 30 minutes / Cooking time: 45 minutes (excludes sous vide cooking)
Gently remove the terrine from the pouch, slice a 1-inch-thick square, and serve with a simple salad and dill lemon cream.
Middle Eastern ingredients like bright, fresh lemon and fiery harissa combine with the sous vide method to elevate mild halibut filets.
Take your sous vide skills to the next level with this exotic, impressive sous vide octopus.
This subtle use of Asian ingredients elevates a very American protein: Amish chicken.
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