Soy-Poached Salmon: A Must-Try Fine Dining Recipe!

In today’s video, I will teach you an easy fine-dining recipe with salmon poached in soy sauce, beetroot fondant, beet puree, and zucchini chips. Have fun guys

Poaching liquid
– 500ml of fish stock
– 4 spoons of soy sauce
– 2 spoons of sugar
– 10 peppercorns
– zest from half lemon
– 2 cloves of garlic

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Hello everyone we haven’t cooked a fish in long time so today I’m going to teach you cool finding recipe with salmon poached in soy sauce beets and zucchini so let’s do it and let’s start with the beetroot I’m going to use it in two ways beetroot

Fondant and the rest I’m going to use for the pure I peel my beetroot first and then I cut take slices I use a small pasty ring to create a cylinder shape but if you want to you can do different shapes for your plating I keep this cylinders for later

And I chop roughly the rest and spread it on the baking tray and let’s give one be through to my food inspector he was hesitant for bit and took it to his laboratory But ultimately he proove it I season the beetroot with oil salt and fresh time close it completely and then bake

It at 180° C until the beetroot is soft the cylinders I will cook slowly in the water with lemon salt and Thyme until soft you can also use different spices garlic or stock but make sure you don’t cook it too much the next vegetable I want to use is

Zucchini I do steamed slices which I’m going to use on top of the salmon and then crisps for my crisps I start the mandolin and make nice thin slices the next step is to season it with salt but you don’t do it mainly for The Taste but

The salt pulls out the water from the zucchini and then it is easier to make it crispy I leave it like this for around 10 minutes and in the meantime I do other slices for my next garnish I use the green part and lay them down

Nicely next to each other you can adjust the thickness and the size to your taste or kind of the fish I put it on baking paper so I can steam it later on easily now I can dry the water with a paper towel and season it with salt pepper and

A little bit of oil and I bake them at the same temperature as the beetroot around 180° C until they get crispy and now let’s start with the fish first I need to create my poaching liquid I’m going to leave my recipe I’m doing now in the description down below

But probably you will have to adjust it depending on your stock or soy sauce you’re using so mix fish stock soy sauce garlic lemon zest peppercorns and sugar in the pot bring it to a boiler and then take it out of the Heat I have piece of salmon here but you can

Of course use different fish for this dish if you like I take out the skin and then cut my portions and let’s do a quick test and yes this time there is no question the salmon is good you can find different times and temperatures for different kind of fish on the internet

But I think you don’t have to overthink it the point is to cook it low and slow so try to stay in between 50 to 60° C and the fish should be cooked in around 20 minutes depending on the size baked beetroot is very soft now so I transfer

It into the blender and blend it until smooth I’m using olive oil but you can also use different oils or even combination of oil and water I strain it at the end you can adjust your seasoning salt maybe something sour if you want to and the puree is ready to

Go the crisps are also ready some of them get too dark so I’m not going to use them but most of them will work at this time his salmon cooked enough so I take it out from the pot and finish the sauce I strain it with a cloth and

Reduce it until I get some thickness in the meantime I steam my zucchini on the top for about 1 minute and when the sauce gets thicker I finish it with but in the end I put the fish back in that sauce so I re them little

Bit and the last thing I have to do is stream my zucchini so so it fits my fish brush it with oil and season it with flaky salt on the top and now I have everything ready so let’s do the plating today I’m going to do at least two plating options the

Second one you can see with my other bonuses on my patreon page check out the link in descrition below I start with nice swipe of beetroot puree then nice soy sauce poach at salmon few beetroot cylinders Zuki and crisps sunflower Crest and I finish it with my soy sauce

Sauce with lemon so I hope you like it guys if you would like to take your home cooking a bit more seriously and move it to the next level with me check out my website and apply for my personal coaching and if you want to learn another cool salmon recipe check out

This video and let how make my favorite salmon tartar at home thank you for watching and I see you soon