[French cuisine at home] High-quality softness and low-temperature cooking of salmon 

Hello everyone, this is Ichi. Today's ingredient is salmon. A salmon dish with a surprisingly soft texture that you can make at home.
By heating the salmon at an appropriate low temperature, you can cook salmon with a texture that melts in your mouth and is something that you can never taste with raw salmon.
By applying a simple pretreatment before heating, anyone can get closer to the salmon dishes that professionals make in the store.
The citrus sauce combined together is also a sauce that can be easily made by simply mixing with a mixer.
In addition to salmon, it is a sauce that goes well with shrimp and shellfish, as well as salads that are usually eaten from hot vegetables.
We would appreciate it if you could check it out in the video and give it a try.
[Material and quantity for 4 servings]
Salmon 450g
1 cub
Fennel 1/2 piece
lime
Olive oil
[Saumur liquid]
Cold water 350g
Salt 30g
Sugar 20g
[Citrus sauce]
Lime juice 50g
Shallot 50g
Cream cheese 50g
Honey 80g
Salt 3g
Olive oil 90g

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