Weston 36200 Mode D'emploi page 12

Sous Vide Salmon with Spinach and Parsley-Lemon Butter
PARSLEY-LEMON BUTTER
1 cup (225 g or 224 ml)
unsalted butter, softened
1/4 cup (5 g or 59 ml) finely
chopped fresh flat-leaf parsley
1 tablespoon (15 ml or 15 g)
fresh lemon juice
2 cloves garlic, minced
1 teaspoon (6 g or 5 ml) salt
1/4 teaspoon (0.6 g or 1.25 ml)
coarse black pepper
1. Set circulator temperature to 125°F (52°C) and timer for 25 minutes. Adjust
temperature if desired doneness is more rare or well-done.
2. Make the parsley-lemon butter. Add all ingredients to the bowl of a food processor.
Pulse several times or until smooth. Transfer butter to a sheet of plastic wrap and roll
into a log. Refrigerate until ready to use.
3. In a large bowl, whisk together water, salt, and sugar until sugar and salt are
dissolved. Add salmon and ice. Refrigerate for 20 to 30 minutes.
4. Remove salmon from the brine and rinse with cold water. Pat the salmon dry with
paper towels.
5. Add one salmon fillet and about 1 tablespoon (15 ml) of the parsley-lemon butter to
each of 4 heat-seal bags. Seal bags but do not vacuum completely. 75% vacuum is
desirable for fish.
6. Divide spinach, olive oil, and salt evenly between 2 heat-seal bags. Vacuum lightly
and seal.
7. When circulator reaches set temperature, add the salmon and spinach pouches to
water and press timer
8. When cooking time has ended, remove pouches from water and open.
9. If a sear is desired on the salmon, pat dry with paper towels and sear in a large skillet
over medium-high heat with olive oil or butter.
Sous Vide Turkey Breast with Orange-Rosemary Butter
ORANGE-ROSEMARY BUTTER
1/4 cup (57 g or 56.25 ml) unsalted butter, softened
1 tablespoon (14 ml or 15 g) honey
1 teaspoon (0.7 g or 4 ml) chopped fresh rosemary
Zest of 1 navel orange
1/2 teaspoon (3 g or 3 ml) salt
1/8 teaspoon (0.3 g or .6 ml) ground black pepper
1/8 teaspoon (0.2 g or .5 ml) crushed red pepper
1. Set circulator temperature to 145°F (63°C) and timer for 2 1/2 hours.
2. In a small bowl, stir together all ingredients for the orange-rosemary butter.
3. Gently separate skin from turkey breasts, leaving one side of skin attached to the breast,
and sprinkle all over with kosher salt.
4. Rub orange-rosemary butter on turkey under and on top of the skin.
5. Place each turkey breast half in a heat-seal bag and add rosemary sprig. Vacuum tightly
and seal.
6. When water reaches set temperature, add turkey to the water and press timer
to start timer.
7. When cooking time has ended, remove bags from water and open.
8. Pat the turkey breasts dry with paper towels.
9. Heat a broiler on high and broil turkey breasts, skin side up, until browned and crispy,
about 5 minutes.
10. Slice turkey breasts and serve while hot.
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SALMON
4 salmon fillets, 5 to 6 ounces
(142 to 170 g) each
4 cups (946 ml or 947 g) water
1/2 cup (144 g or 120 ml)
kosher salt
1/4 cup (50 g or 59 g) sugar
3 cups (652 g or 652 ml) ice
cubes
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button to start timer.
SPINACH
5 ounces (142 g or 148 ml)
baby spinach
1 teaspoon (5 ml or 5 g) olive oil
1/8 teaspoon (0.7 g or .6 ml) salt
SERVES 6
TURKEY
1 (5 to 6-pound [2.3 to 2.7 kg]) turkey breast,
deboned and halved, or 2 boneless turkey
breast halves (1 1/2 to 2 pounds [0.7 to
0.9 kg] each), skin on
1 1/2 teaspoons (9 g or 9 ml) kosher salt
2 sprigs fresh rosemary
SERVES 4
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