Salmon with Fingerling Potatoes and Horseradish Cream

Instructions

• 1

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.

• 2

  Place the salmon fillets in a microwave-safe, zipper-lock freezer bag, side by side, ensuring the fillets are separated. Sprinkle with salt and add the oil.

• 3

  To customise the cook: Select Sous Vide Toolbox from the main menu. Select Fatty Fish, then select the cut shape that best matches your salmon fillets. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.

  Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.
• 4

  Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

• 5

  To preheat the oven, insert the wire rack into position 4. Set the oven to Bake, Convection, 425°F, for 15 minutes and press Start. Meanwhile, continue to the next step.

  Tip: This recipe has been optimized for the Joule Oven Air Fryer Pro and the Smart Oven Air Fryer Pro.
• 6

  To make the horseradish cream, combine the sour cream, mustard, horseradish, dill and salt in a small bowl. Cover and refrigerate until required.

• 7

  To prepare the potatoes, place the potatoes in the roasting pan. Add the oil and salt and toss to coat. Turn the potatoes, cut side up. Once preheated, place the potatoes in the oven and bake, for 15 minutes, or until tender when tested with the tip of a small knife.

• 8

  When the timer signals that the salmon is done, carefully remove the bag from the water. Remove the fillets from the bag and place on a cooling rack set over a tray to drain away any excess water.

• 9

  Transfer the salmon to a serving plate and serve with the potatoes and horseradish cream.