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Sous vide cooked salmon with duck fat

Duck fat
Ingredients

Salmon

Duck Fat

Salt and pepper

Fresh thyme

Leek

Garlic

Green asparagus

Sunflower seeds

Butter

Parsley

Recipe

Preparation:

  1. Place the salmon in a plastic bag, add duck fat, salt, pepper and fresh thyme. Close it tightly and place it in a water bath.
  2. Cook at 52 degrees for 8 minutes.
  3. Prepare the roasted leek. Cook it with duck fat, fresh thyme, garlic and pepper at 88 degrees for 15 minutes. Then opal the leek on each side over the fire.
  4. Cook the asparagus in a butter emulsion with sunflower seeds and parsley.
  5. Arrange the salmon on the plate. Garnish the dish with asparagus and sunflower seeds. Enjoy your meal!

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