Sous-vide Salmon

This is based on the excellent guide at . Several supermarkets in the UK sell frozen salmon in individual packets so I was curious if you can use them directly, skipping the brining step. It does work, but you have to be careful with handling the fillet from sous-vide to pan and from pan to plate.

Ingredients:

• 1 salmon fillet per person, vacuum sealed in a bag.
• 1 tbsp sunflower or groundnut oil.

Method:

1. Defrost the salmon fillets in their bags in the fridge overnight if frozen.
2. Place in the water bath for at least 40 minutes, but up to an hour is fine.
3. Remove from the water bath and carefully cut open the bags.
4. Place a couple of pieces of kitchen towel on a plate and carefully place the fillets skin side down on the paper/
5. Heat a cast iron pan over a high heat for a couple of minutes and add the oil.
6. Place the fillets, skin side down, carefully into the pan.
7. Leave for a couple of minutes without touching. Plate up the rest of the meal (I recommend new potatoes and wilted spinach with a balsamic vinegar dressing) while the skin crisps up.
8. Slide a metal fish slice carefully under each fillet and transfer to plates to serve.

Each fillet serves one person.