• 400 g of salmon extra virgin olive oil
  • salt, preferably from Cervia
  • Sarawak black pepper
  • 1 handful of shiso cress leaves
  • 30 g of grated bottarga

  1. Heat water 80°C
  2. Cut 400 g salmon into 2 even portions and place in individual vacuum bags with a little extra olive oil, salt and pepper. Seal in a chamber sealer and cook for 10 minutes
  3. To serve, divide the sauce between 2 deep serving plates. Remove the salmon pieces from the bags and place in the middle of each plate. Season with salt and pepper, then garnish with 1 handful of shiso leaves and 30 g grated bottarga and a drizzle of olive oil.