It’s featured in Heston at Home as a great use for Sous Vide, but our first glimpse of Heston’s Sous Vide salmon with Bois Boudran Sauce recipe was in his 2011 British Airways show.
We’re loving the new Channel 4 series, Heston’s Fantastical Food. Loads of fun messing about with some quirky recipes along the way. Much better than 2011’s Kitchen-Nightmares roadtrip, Heston’s Mission Impossible.
That particular series got us trying to replicate Heston’s Worm Pizza recipe, making a poor imitation of his umami-packed Shepherd’s Pie and brought back some fun memories of part-time Uni jobs at a cinema. The dish from the Royal Navy episode was also the one that won our Heston V Gordon chilli cookoff.
In the BA episode Jocky and Stefan made couple of dishes: one steak, one salmon. I spent ages pausing this on 4oD, trying to work out what they were, and if I could replicate them using any of Heston’s published recipes.
So, only 18 months after Mission Impossible was on telly, and only 1 year after the recipe appeared in Heston at Home, here’s how we got on with Heston’s Sous Vide Salmon with Bois Boudran Sauce recipe.
Recipe: Sous Vide Salmon with Bois Boudran Sauce & Crushed Potaotes
Special Equipment: Sous Vide cooker (or a sink full of hot water)
Special Ingredients: None
Time: Approx 1 hour(30 minutes if sauce is pre-made)
Part 1: Bois Boudran Sauce
I love the story behind this sauce (trying to pronounce its name I don’t like quite as much). It was created, says Heston, for the Rothschild family by Michel Roux Snr. So what does a multi-starred chef make for a party of billionares? A mixture of Heinz ketchup and Worcestershire sauce, it seems! I love to imagine Roux Snr scrambling about in the kitchen cupboards of the Rothschild mansion and this being the result.
Mixing this together couldn’t be easier. The only pitfall is making it too far ahead of time and storing it in the fridge. We made this the night before (giving the flavours longer to infuse) but only took it out 15 minutes before serving, it was still fridge-cold on the plate. Avoid this.
Part 2: Crushed Potatoes
You can get started on this before the salmon goes in. We’ve made Heston’s Crushed Potatoes recipe a few times now, our tips are:
- Use half the oil that the recipe specifies to avoid it tasting greasy
- If using a waxy variety of potato reduce the oil to a third
- Put the garlic and rosemary in muslin or an infuser. They’ll be easier to remove after boiling
- Add all final ingredients together before crushing if you want to preserve a chunky texture
Part 3: Sous Vide Salmon
Easy if you avoid a few of the mistakes we made.
It is almost impossible to stop the olive oil from leaking when vacuum sealing the bags. Just leave it out.
In a fit of greed at the fishmongers I asked for big, 400g man-sized salmon steaks to be cut. This sounds great in theory (especially if you’re shopping when hungry) but in practice it makes a right mess of the last stage of this dish: the fillet is too big to easily handle when pan-frying, and gets overcooked. (You can see in the image below where a bit fell of during this last step)
Also, it looks ridiculous when you try to delicately perch it atop your potatoes.
This is an absolutely brilliant recipe.
I was worried that salmon and ketchup (the main flavours) wouldn’t work, but they do. And all those extra elements give the dish a more complex flavour than you’d expect from the short cooking time and relatively simple preparation.
We will definitely be making this again.