I like the salmon mi-cuit so much that I have been re making it 4 times in the last month. I have found that if there is a recipe that I like a lot, it really helps to keep making it over and over so that the process becomes more familiar and easy, and to discover new ways of tweaking it and serving it. For the salmon mi-cuit, I have done the horseradish cream sauce, and then I tried a wasabi cream sauce, then put it into a dashi based clear soup, then I made it into sushi. I have evolved into using sesame oil in the SV bag instead of olive oil because I like the flavor with salmon better, and it melts faster upon removing it from the fridge making it easier to soak up the excess oil with paper towels. By repeating things, I have been better able to make Nobu Matsuhisa's sushi rice, and learned to put the nori in the dehydrator to help prevent the leatheryness of nori experienced by sushi amateurs like myself. I have also been repeating the Thomas Keller ratatouille recipe and discovering that rosemary is really really good stuff, and that making a cartouche is really no big deal.
