Sous-vide salmon with creamy cheese sauce

Check the salmon fillet (400 g) for bones and cut it into 2 portion pieces. Submerge the fish in a cold brine of water and salt for 30-60 minutes. After brining, rinse the salmon with cold water and dry it well with paper towels.

Drizzle each piece with olive oil (15 g), season with salt, black pepper, and thyme leaves (3 g). Pack the fillet into a sous-vide bag or a tight zip bag, removing as much air as possible.

Cook the salmon sous vide at 50 °C for 25 minutes if the pieces are about 2-3 cm thick. The finished fish should be tender, evenly warm in the center, and flake into large juicy pieces.

Making the sauce

While the fish cooks, warm the 20% cream (200 g) with dill (3 g) and pink peppercorns (1 g) without bringing it to a boil. Strain the cream if you like.

Bring the cream almost to a boil, add the crumbled Dor Blu cheese (30 g), and stir until the cheese fully melts. Reduce the sauce to the thickness you want and season with salt and black pepper.

Lift the salmon carefully from the bag, transfer it to warm plates, and spoon the creamy cheese sauce over it.