- Place in cook bag:
- 2 salmon (fillets)
- minced ginger (fresh)
- 30 g butter
- 1 cloves minced garlic
- 1/4 c soy sauce
- The Rest:
- green beans (cut into slivers)
- butter (as needed for frying)
- watercress (as desired)
Place all the ingredients in the cookbag and seal tight. Slowly poach for 12 minutes at a constant 65C/150F. In the meantime, fry the green beans in butter until al dente.
Next place the beans in the centre of the plate and then remove the salmon gently from the bag and place over the green beans and use the cooking sauce to drizzle round for your sauce. Finally place a small amount of watercress on top and it's all finished.
Notes from source: This dish is totally amazing. The salmon's appearance looks raw however the texture is so soft and packed with all the amazing flavours of a Nobu dish.