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Recipe of: © Monsieur Cuisine

Sous-vide salmon fillet in smoked broth with mangetout and horseradish

MC connect
4 portions
Ready in: 3:55 h
Preparation time: 30 min.
Created on: 16.07.2019
Last changes: 19.06.2020
  • 4 salmon fillets (125 g each)
  • 500 g mangetout
  • 1 large untreated lemon (150 g)
  • 1 small red onion (60 g)
  • 2 tbsp vegetable oil
  • 15 g butter
  • salt and pepper to taste
  • 4 sprigs of parsley
  • 30 g fresh horseradish


  • 1 onion (70 g)
  • 150 g smoked bacon
  • 1 tbsp vegetable oil
  • 2 bay leaves
  • 2 tsp smoked paprika
  • 3 cloves
  • 5 juniper berries
  • 1 tbsp liquid smoke
  • ½ tsp caraway seeds
  • ½ tsp fennel seeds
  • ½ tsp coriander seeds


  • vacuum food sealer
  • 2 sous vide bags
  • 2 tbsp olive oil


Per portion:

  • calorific value
    2052 kj / 490 kcal
  • protein: 37 g
  • carbohydrates: 18 g
  • fat: 30 g
Preparation time
30 min.
Ready in
3:55 h
  1. To make the smoked broth, peel and quarter the onion, roughly chop the smoked bacon and add both to the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 9. Use the spatula to scrape down the inside of the blender jug.
  2. Add the oil and, the measuring beaker not inserted, sauté with the roast button/5 minutes. Add the bay leaves, smoked paprika, cloves, juniper berries, liquid smoke, caraway seeds, fennel seeds and coriander seeds, plus 300 ml warm water, and, the measuring beaker not inserted, boil with the reverse button/5 minutes/speed setting 1/95 °C. Decant the broth into a bowl and leave it to stand at room temperature for at least 30 minutes, until it is lukewarm. Meanwhile, leave the salmon to stand at room temperature.
  3. Rinse the salmon fillets with cold running water, pat them dry and leave them to marinate in the broth for 2 hours. Now carefully vacuum seal them with a little of the smoked broth. Alternatively, put the salmon fillets and a little smoked broth in freezer bags. Place the freezer bags in water with their openings pointing upwards and press the air out of them completely, then seal them tight with clips.
  4. Wash, trim and halve the mangetout and lay them in the deep steamer basket. Put 1 litre of hot water in the blender jug, insert the deep steamer basket with the lid on, and cook the mangetout with the steamer button/5 minutes.
  5. Remove the deep steamer basket and rinse the mangetout with cold water.
  6. Insert the cooking pot into the blender jug and full the blender jug with hot tap water up to just below the edge of the cooking pot. Put the lid on the blender jug and, with the measuring beaker in place, heat for 15 minutes/speed setting 1/65 °C.
  7. Place the vacuum-sealed fish fillets in the cooking pot and press them gently into the water until they are completely covered with water. If the salmon fillets are in freezer bags, place them in the cooking pot so that their openings, closed with the clips, are pointing upwards. If necessary, pour in a little more water, but be careful not to go over the maximum fill level of the blender jug.
  8. With the measuring beaker in place, cook the salmon for 20 minutes/speed setting 1/65 °C. Remove the vacuum bag containing the salmon.
  9. Wash the lemon, rub it dry and remove a few strips of peel using a peeler. Cut the lemon into quarters.
  10. Peel the onion, cut it into thin rings and sweat it in a frying pan with 1 tablespoon of vegetable oil and the butter. Add the mangetout and lemon peel, and season with salt and pepper.
  11. Wash the parsley, shake it dry, tear the leaves from their stalks and chop roughly. Grate the fresh horseradish, add to the mangetout along with the parsley, and stir everything through a couple of times.
  12. Carefully take the salmon fillets out of the bag, pat them dry, and fry with the rest of the vegetable oil in a hot frying pan for 1 minute on each side.
  13. Arrange the salmon fillets on the sautéed mangetout. Drizzle with the olive oil and serve with the lemon wedges.


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