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Salmon Mi-Cuit with Black Beluga Lentils

Salmon Mi-Cuit with Black Beluga Lentils


Roughly translated from French, mi-cuit means ‘half cooked’. This method of brining and slow-cooking gives the salmon a succulent, tender texture.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 60 mins
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1,6 l water
80 g sugar
160 g salt
4 x 100 g salmon loin portions, skin removed
olive oil

Beluga Lentils

2 Tbsp (30 ml) olive oil
1 small red onion, finely chopped
1 clove garlic, chopped
1 cm piece of ginger, finely chopped
½ tsp (2.5 ml) mustard seeds
pinch of fennel seeds
1 C (250 ml) black beluga lentils
3 C (750 ml) vegetable stock
1 Tbsp (15 ml) balsamic vinegar
salt and pepper to taste

To Serve

2 pickled onions cut in half in length, and charred on
cut side
¼ C (60 ml) balsamic reduction
¼ C (60 ml) olive oil


Mix the water, sugar and salt together to make a brine mix. Place the salmon in the brine for 45 minutes.

Vacuum-pack the salmon loins individually, adding a splash of olive oil to each bag before sealing. The addition of olive oil allows for easy removal and helps to avoid vacuum lines on the fish.

Sous vide the salmon at 40 °C for 60 minutes, either in a sous vide machine, or in a saucepan of boiling water, kept at 40 °C. Towards the end of the cooking time prepare an ice bath for salmon. Once the cooking time is up, remove the salmon from the machine or saucepan and add immediately to the ice bath to stop the cooking process. Once cooled, refrigerate for at least 6 hours to firm.

When ready to serve, cut the fish into cubes slightly bigger than 1 cm.

Beluga Lentils

Heat a splash of olive oil in a saucepan and gently sauté the onion, garlic, ginger and spices; cook until translucent and soft. Add the lentils and the vegetable stock and bring to a gentle simmer.

Leave to cook uncovered, until all of the stock has evaporated (strain the water off if the lentils are cooked and there is still liquid remaining). Add the balsamic vinegar and adjust the seasoning. Allow to cool.

To assemble

Scatter the lentils on serving plates. Separate the layers of onion, place three onion ‘petals’ on each plate and pour balsamic reduction into each one. Dress the plate with olive oil, dot the salmon cubes around the plate and serve.