Loch Duart Salmon ~ Japanese Mushrooms ~ Bean Sprouts ~ Stone Crop ~ Dashi.

This month we feature a recipe from multi-award winning and 3 AA Rosette Head Chef Eric Snaith from Titchwell Manor. I first ate this amazing dish at Titchwell Manor when it featured on the February 2013 Conversation Menu. If you would like to read my full review of the hotel, and indeed the stunning Conversation Menu, you can do so here.

This recipe is easy to recreate using your Discovery Thermal Circulator from Sous Vide Tools.


Clamp the SousVide Discovery from Sous Vide Tools to a large saucepan ensuring at least half an inch clearance from the bottom of the Discovery and the pan. Fill with water to the “maximum” level indicated on the Discovery. Set your desired temperature (in this case 40C). Cover the pan with some tight fitting clingfilm to speed up the heating time.

Place the vacuum sealed food (as indicated in the recipe below), ensuring each bag is equally spaced from the others. Cook for the desired time (see below) and enjoy!

This recipe will serve four.

For the Salmon;

4 Pieces of Skinned Loch Duart Salmon approximately 125g each
500g of water
100g of salt
100g of sugar
1 tablespoon of extra virgin rapeseed oil

Combine the water, salt and sugar and warm until clear. Pour into a tub and chill in the fridge. When the liquid is cold, submerge the salmon for 10 minutes and then gently rinse under cold running water. Vacuum bag individually with a little oil.

For the Dashi;

200g of Chicken stock
2.5g of bonito flakes
6g of kombu
4g of dashi powder
1g of tamari soy

Bring the ingredients up to a gentle simmer for 5 minutes, then strain through a fine mesh sieve.

For the mushroom puree;

Eight 1g king oyster mushrooms, thinly sliced
250g of cubed butter
50g of vegetable oil
50g of mushroom stock (alternatively you can use vegetable stock)

Warm the oil in a large pan and add half of the butter. When foaming, add the mushrooms, and cook until dark brown. While cooking maintain a foam by adding a little butter one cube at a time. Strain the mushrooms and puree with the stock until smooth.

For the wild rice;

2 tablespoons of wild rice
500g of vegetable oil

In a large pan, heat the oil to 210C and add the rice and after 10 seconds strain onto a paper towel.

To serve;

A small handful of beansprouts, topped and tailed
Some sprigs of stone crop, thoroughly washed and picked
4 King oyster mushrooms cut in half
20 shemedji or enoki mushrooms

Cook the Salmon in a pan of water using your Discovery Thermal Circulator from Sous Vide Tools at 40C for 10 minutes.

Remove the salmon, pat dry with kitchen paper and keep warm while you prepare to plate up.

Plating up;

Warm the puree and place in the centre of a serving bowl.

Place the salmon in the centre and stir-fry the mushrooms and add to the salmon.

Finish with rice, stonecrop and dashi.

Happy Eating!

The Sous Vide Discovery Immersion Circulator is available for £269.99 from Sous Vide Tools

Sous Vide Tools
Central Barn
Claughton Business Park
Hornby Road

0800 678 5001
01524 770060


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