Sous-Vide Salmon Tikka

About Sous-Vide Salmon Tikka Recipe: A perfectly roasted salmon is the absolute favourite dish that you just can't miss. This recipe uses the sous-vide process to cook the fish, which means “under vacuum” in French and refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath that cannot be achieved through any other cooking technique. Marinated with black garlic pickle and roasted to perfection, this tikka recipe is a great dish to easily and quickly prepare for a dinner party.

Ingredients Of Sous-Vide Salmon Tikka

180 Norwegian salmon
40 black garlic pickle
50 butter
1 butchery bag
80 smoked yogurt
2 home made prawn crisp
edible flower
to taste salt

How to Make Sous-Vide Salmon Tikka

Set your vide machine at 40 C.
Vacuum pack the raw fish in butchery bag and immerse it in the sous-vide for 15 minutes.
Now apply the black garlic pickle paste as marination to it, roast it in the tandoor.
While plating, put the smoked yogurt, place the roasted tikka on top along with the prawn cracker.
Finish it with an edible flower as garnish.

Key Ingredients
 
Norwegian salmon, black garlic pickle, butter, butchery bag, smoked yogurt, home made prawn crisp, edible flower, salt