Salmon Fillet Sous Vide in Lemon Butter


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Lemon Butter is a continental recipe that surely satiates your desires when it comes to delectable gourmet meals. Produced in Norway, carefully curated in the Philippines. Hand cut, skin on and sous vide for 40 minutes.

1. Place the frozen sous vide pack in a hot bath (95° Celsius) for 15 - 20mins. Make sure to fill the bowl with water enough to cover the fish.
2. Open the bag and pat dry the fish.
3. Preheat the pan until it starts to smoke.
4. Sear the fish for 30 seconds each side, skin side down first.
5. Reduce the sauce from the bag using the same pan for searing.
6. Serve with your choice of sides. 7. Enjoy!

Ingredients: Fresh Lemon, Unsalted Butter, Capers