Sur La Table Chef Renee Gabbett demonstrates how to prepare Sous Vide Poached Salmon on WGN Chicago

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Sur La Table Chef Renee Gabbett gives viewers a demonstration in sous vide cooking, using the SousVide Supreme Water Oven, on WGN’s Lunchbreak. Watch how Chef Gabbett prepares Poached Salmon with Cucumber Creme Fraiche, using a Sur La Table recipe that can be found in the recipe section of our site (Poached Salmon Recipe Link), along with additional Sur La Table sous vide cooking recipes. (WGN Video Link)

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  1. Better yet, cook the beets en sous vide as well. Just wash well, peel, dice, and vac seal in a food-grade pouch with butter, salt, and pepper and toss into the SousVide Supreme at 182F/83C for about one hour. The beets will be the deepest purple/red and as sweet as candy.

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