Preparation

• step 1

  Wipe off water from the salmon fillet with kitchen tissues

• step 2

  Sprinkle pepper powder and sea salt on both sides of the salmon fillet

• step 3

  Drizzle 5g lemon juice

• step 4

  Sprinkle the peel chips of 1 lemon

• step 5

  Place the salmon fillet in an airtight bag, add 1 dill and vacuum the airtight bag

• step 6

  Pour 1,800g water into the mixing bowl

• step 7

  Put on the measuring cup, heat the ingredients at 10min/50°C/REV1

• step 8

  Put the salmon fillet airtight bag into the simmering basket and put in the simmering basket

• step 9

  Put on the measuring cup, and steam the salmon fillet at 40min/50℃/REV1

• step 10

  Take out the salmon fillet and clean the mixing bowl

• step 11

  Put 50g diced onion into the mixing bowl

• step 12

  Put on the measuring cup, and smash the ingredients at 10sec/REV8

• step 13

  Add 10g butter

• step 14

  Without the measuring cup, stir-fry the ingredients at 3min/120°C/REV1

• step 15

  Add 50g cream

• step 16

  Add 30g Parmesam cheese

• step 17

  Add 200g diced white mushroom

• step 18

  Add 30g white wine

• step 19

  Without the measuring cup, cook the ingredients at 5min/110℃/BREV2

• step 20

  Drizzle the prepared sauce over the salmon fillet

• step 21

  Garnish with the lemon slices and dill leaves