Making the salmon does require a little patient but it’s well worth it. The recipe is by Nobu Matsuhisa, the founder of the eponymous Japanese restaurant empire. All the recipe requires is a strong plastic bag which can be used in boiling water (you’re welcome to use a sous vide machine if you possess one, but most likely you wouldn’t be reading my blog if you did!).
I could only find salmon with skin, so I skinned it and crisped the skin to eat as an accompaniment on the side (see note below).
Nobu's Slow-cooked Salmon
The end result from the slow cooking produces a salmon that is very soft and delicious and texture and the process creates its own juices which serve as a sauce. I have reduced the amount of butter in the recipe, in my view salmon doesn't need so much added to it. It’s best to leave the salmon out of the fridge for a while to ensure even cooking.
Bring a pan of water up to 65° C and maintain the temperature with the aid of a thermometer. Place all the ingredients with the exception of the garnishing ingredients in a plastic boiling bag and seal. Immerse the bag in the water (keep it upright) and check the temperature with the thermometer to maintain a temperature of 65°C. Keep going for 12 minutes. Regulate the temperature by removing the pan from the heat if it becomes too hot and vice versa. Make sure no water enters the bag. It must remain completely waterproof.
Meanwhile, saute the sliced mangetout or a snow peas quickly in the hot pan, in a little olive oil and season with salt and pepper. Divide the mangetout amongst 4 serving plates.
Once the salmon is done, remove it carefully from the bag (it may be easier to transfer it to a dish first) and then place on top of the mangetout. Spoon a little of the juices from the bag around the salmon and garnish with cress.
Skin the salmon and then fry the skin in a frying pan with a dash of oil added. Keep the skin pressed against the pan to ensure good contact - that will help crisp the skin. It should only take a few minutes on each side. Drain on kitchen paper and then break into shards and serve.