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For a night when you want to pull out all the stops, Nordic Blu salmon with a garnish of hackleback sturgeon caviar won’t disappoint. The spring vegetable risotto gives a creamy counterpoint for a dish that brings together different textures and flavors. There are several elements to prepare here, and you will need a sous vide device to execute the recipe completely. However, this recipe has a great kitchen hack for reducing the albumin on your fish (the harmless yet unsightly white stuff that comes out of a piece of salmon during cooking) that you can use whatever you’re cooking method.
If you’re interested in learning sous vide cooking at home, Chef Justice Stewart is an excellent guide. He’s the Executive Chef at the International Sous Vide Association and author of Mastering the Art of Sous Vide Cooking.
We love Nordic Blu Norwegian salmon for this recipe, but it would work just as well with any of our other salmon or trout.
Preheat your sous vide bath to 118F-122F.
In a large bowl add 5 tablespoons of kosher salt and 32 oz of ice-cold water and mix well. Place the salmon in the water and refrigerate for 15 minutes then remove and pat dry. This prevents the albumin, which is the white stuff, from leaching out during cooking and it also helps with seasoning.
Season the fish with a spice mix of your choice (don’t forget that you brined it, so go easy on the salt). Place 2 fillets in each bag and add 1 tablespoon of grapeseed oil in each to prevent the fish from sticking together. Place into the water bath for 20-30 minutes, then gently remove the fish from the bags and pat dry with a paper towel.
Heat the remaining grapeseed oil over high heat and sear one side of each salmon filet until a crust forms, about 1 minute.
Start the risotto by heating up the chicken stock and saffron over low heat until the saffron is infused into the broth.
In a large skillet melt the butter and add the olive oil and shallots. Sauté the shallots over medium heat until soft then add the rice. Continue to stir until the rice is coated with the butter, then add the white wine.
Simmer until the wine is absorbed and begin to add the chicken stock one ladle at a time, stirring constantly. Let one ladle of stock reduce before adding another.
Continue this for about 30 minutes or until the rice is beginning to become tender, then add salt and pepper along with the vegetables during the last 5 minutes of cooking and mix well. Remove from the heat cover and keep warm.
In a small bowl combine the dill, crème fraiche, lemon juice, salt, and pepper and mix well. Taste and adjust the seasoning to your liking and refrigerate.
Plate the risotto and serve the fish with the seared side facing up on the risotto and top it with the dill crème, caviar, and garnish with a dill sprig.