Salmon, Carrot, Asparagus, Shallots, & Pea Shoots with Soy-Lime Vinaigrette and Ginger
(The is a riff on a plate from "Avec Eric" by Eric Ripert)
I'm still experimenting with various techniques to mimic proper SV. The fish and veggies were cooked via displacement packaging in an 88°C bath on the stove top. Guess what? That's WAY too hot for salmon! (*smacks forehead in shame*) You go from raw to cat food in like six minutes. I got a nice fat blob of hot oil on my arm when I seared the fish after cooking, which I'm guessing was the baby Jeezus punishing me for overcooking the fish.
Also learned that cooking shallots in a plastic bag submerged in water makes for the most unappetizing, bitter little mouth IEDs you can imagine. Seriously, they were terrible. I wanted to cook them to softness, then give some color to the cut sides in hot oil after. I bit into one at the table and it was....... awful. Was it just a wonky shallot? Or is there something up with the technique?
The veggies were nice, and the vinaigrette was proper good. And I know what to do to cook the fish correctly. And immediately upon seeing this photo, I knew how to correct the plating to make it less haphazard in appearance. So this is the worst I'll ever cook this particular dish. Which is good.