【自宅でフランス料理＃91 】極上の柔らかさ・サーモンを低温調理： Saumon Cuit à Basse Température Sauce Vinaigrette aux Agrumes

Hello everyone, this is Ichi. Today's ingredient is salmon. A salmon dish with a surprisingly soft texture that you can make at home. By heating the salmon at an appropriate low temperature, you can cook salmon with a texture that melts in your mouth and is something that you can never taste with raw salmon. By applying a simple pretreatment before heating, anyone can get closer to the salmon dishes that professionals make in the store. The citrus sauce combined together is also a sauce that can be easily made by simply mixing with a mixer. In addition to salmon, it is a sauce that goes well with shrimp and shellfish, as well as salads that are usually eaten from hot vegetables. We would appreciate it if you could check it out in the video and give it a try. [Material and quantity for 4 servings] Salmon 450g 1 cub Fennel 1/2 piece lime Olive oil [Saumur liquid] Cold water 350g Salt 30g Sugar 20g [Citrus sauce] Lime juice 50g Shallot 50g Cream cheese 50g Honey 80g Salt 3g Olive oil 90g