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Basil, Garlic, and EVOO Poached Salmon with Fennel and Parsnip “Fettuccine” and A Lemon-Watercress Salad
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You know technology is at its best when it is SO simple to use. Pull up your favorite recipe, in today’s case Ming Tsai’s Basil, Garlic, and EVOO Poached Salmon with Fennel and Parsnip “Fettuccine” and a Lemon-Watercress Salad, and let the app talk you through everything.
| Prep Time | 10 Minutes |
| Cook Time | 25 Minutes |
| Servings |
4 Servings
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Ingredients
- 680 g salmon filet halved lengthways, skinned
- 70 g Thai basil leaves of spanked
- 6 garlic cloves crushed
- 2 fennel bulbs julienned
- 60 ml extra-virgin olive oil
- black pepper as needed, freshly ground
- kosher salt as needed
- 4 Parsnip peeled, julienned
- 1 tbsp Ginger minced
- 1 tbsp garlic minced
- fresh chives as needed, chopped
- Watercress as needed
- Salt & pepper as needed
- lemon zest as needed
- lemon juice as needed
Ingredients
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Instructions
- In bag one of two, seal the salmon, basil, garlic, fennel, extra virgin olive oil, salt and pepper using the water bath technique.
- In the other bag, seal the parsnips, ginger, garlic, extra virgin olive oil, chives, salt and pepper using the water bath technique.
- Cook the bags for 20-25 minutes on Sous Vide mode at 120°F.
- Place a bed of watercress on a platter.
- Garnish with lemon juice and zest, and season with salt and pepper.
- Once cooked, open the parsnip pasta bag and transfer it to a hot wok or sauté pan on high heat for 1-2 min.
- Then place parsnips on the watercress.
- Serve with salmon and fennel on top.
- Garnish with chopped chives, add salt and pepper to taste, and enjoy!
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