Main Course
Pistachio salmon with braised fennel
Ingredients
- 600 gr of salmon fillet without skin (the thickest part of the belly, not the tail)
- 150 gr peeled pistachios
- Chive
- 1 tablespoon of grated bread
- Salt and pepper
- Extra virgin olive oil
- 1 kg of clean fennel
- 1 shallot
- 20 of Tuscan olives
- 40 gr of speck in one slice
- Half glass of white wine
Times
- Preparation time: 90 minutes
- Cooking time: 50 minutes
- Blast chilling time: 90 minutes
- Shock freezing time: 3 hours
Features
- BLAST CHILLING AT +3°C
- SHOCK FREEZING AT -18°C
- CONTROLLED THAWING
- LOW-TEMPERATURE COOKING
Difficulty
- Average
Proceeding
Sanitization of the fish to be done 2 days before: remove any thorns from the salmon fillet and cut it into 4 equal portions; freeze it with the function of shock freezing of Freddy for 3 hours and then store it in the freezer for at least 24 hours. In this way you will have completely sanitized your fish to be able to eat it in complete safety.
Thaw the salmon with the function of controlled thawing Freddy for 3 hours at 10-15°C, then preheat Freddy with the function of cooking at low temperature at 75°C and cook the fish until it reaches 42°C to the heart (use a probe). In a pan sauté the chopped pistachios with a little oil, the breadcrumbs and chopped chives. Cover the salted and lightly peppered salmon fillets with this bacon.
Fennel: cut each fennel into 6 segments; slice the shallot thinly. Cut the speck into strips and let it flavour in a pan with a little oil and shallot. After 2-3 minutes add the fennel and olives and stew for about ten minutes stirring often. Blend with wine, add a glass of water, salt, pepper and cover. Cook over low heat for about forty minutes stirring occasionally.
Serve the salmon with the fennel.
Thaw the salmon with the function of controlled thawing Freddy for 3 hours at 10-15°C, then preheat Freddy with the function of cooking at low temperature at 75°C and cook the fish until it reaches 42°C to the heart (use a probe). In a pan sauté the chopped pistachios with a little oil, the breadcrumbs and chopped chives. Cover the salted and lightly peppered salmon fillets with this bacon.
Fennel: cut each fennel into 6 segments; slice the shallot thinly. Cut the speck into strips and let it flavour in a pan with a little oil and shallot. After 2-3 minutes add the fennel and olives and stew for about ten minutes stirring often. Blend with wine, add a glass of water, salt, pepper and cover. Cook over low heat for about forty minutes stirring occasionally.
Serve the salmon with the fennel.
Tips
You can sanitize a generous amount of salmon with Freddy's shock freezing function so that you always have a supply in the freezer ready when needed. Frozen fish will keep in the freezer about 3 months.
If, on the other hand, you have leftover salmon fillets that have already been cooked, you can quickly blast chill them with Freddy's blast chilling function and store them in the refrigerator for up to a week!
If, on the other hand, you have leftover salmon fillets that have already been cooked, you can quickly blast chill them with Freddy's blast chilling function and store them in the refrigerator for up to a week!