SousVide Supreme Demi – salmon with lemon and dill
Posted Tuesday 08 November 2011on:
Disclosure: I received a demo product from Duo PR. This is not a sponsored post.
Our kitchen is notoriously gadget free. No blender, no food processor, no stand mixer, no sandwich press, no coffee maker. And for many years, no kettle. A toaster is the only gadget on our counter. I attended the Sharone Hakman and SousVide Supreme event a couple of months ago and received a demo unit afterwards.
The poppy red SousVide Supreme Demi was conspicuous on our counter. A modern design with rounded edges, there are only five separate components to the machine. A detachable power cord, an aluminium lid, a perforated grill and a stainless steel rack can all be contained within the machine making it easy to assemble, store and clean. I read the instruction booklet once and the display panel is simple to use.
A vacuum sealer is required to cook sous vide and it’s similar size to a laminator. About the length of the SousVide Supreme Demi, it is light and the power cord can be wound up underneath.
The food grade pouch is placed on the vacuum sealer, clicked closed and either sealed if there’s liquid or vacuum sealed.
Sous vide and modernist cuisine have a reputation for elaborate, deconstructed dishes. I don’t intend to replicate or create restaurant quality food. My goal is to test how sous vide applies to ordinary home cooking.
The first meal I cooked sous vide was salmon. We rarely cook seafood at home as I have an aversion to the lingering smells. The benefit of vacuum sealed poaching is it eliminates that. I followed this recipe for salmon with lemon and dill.
I coated two fillets of salmon in olive oil, finely chopped dill, lemon juice, salt and pepper, vacuum sealed and refrigerated them. The pouches were cooked sous vide at fifty two degrees Celsius for twenty minutes. I served the fish with roasted vegetables. It took a little planning to time the heating up of the water, preparing the salmon and roasting the vegetables. If done in an efficient order, dinner would have been ready in an hour by my calculation.
The plastic bags were cut open and discarded which lessens dishwashing but they are not biodegradable. The salmon retained its shape and the dill remained bright green.
Cooked evenly to a pinkish hue, the salmon was flaky and succulent. The temperature of the protein cooled quickly so ‘serve immediately’ is important. It paired well with roasted vegetables, its varying textures contrasted with the uniformity of the salmon.
My first experiment with the SousVide Supreme Demi was a success!