Name: Mi Cuit Salmon with Black Garlic
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 24 oz Center-cut salmon fillets (sushi grade); 8 pieces Black garlic cloves; 1/4 cup Heavy cream; 2 tbsp Extra virgin olive oil; 1 tsp Sea salt; 1/2 tsp Granulated sugar; 1 tsp Lemon zest; 1 tbsp Fresh chives

Seafood

Mi Cuit Salmon with Black Garlic

Experience the luxurious, melt-in-your-mouth texture of salmon prepared 'mi cuit' or half-cooked, a technique that preserves the fish's delicate oils. Paired with the balsamic-sweet depth of black garlic puree, this dish is a masterpiece of modern French culinary arts.

Prep

20m

Cook

25m

Serves

Calories

420kcal

Qty	Ingredient
24 oz 680 g	Center-cut salmon fillets (sushi grade)
8 pieces 8 pieces	Black garlic cloves
1/4 cup 60 ml	Heavy cream
2 tbsp 30 ml	Extra virgin olive oil
1 tsp 5 g	Sea salt
1/2 tsp 2.5 g	Granulated sugar
1 tsp 2 g	Lemon zest
1 tbsp 3 g	Fresh chives

2 Method

Step 1. Prepare the quick cure by mixing the sea salt and sugar. Sprinkle evenly over the salmon fillets and let sit for 10 minutes, then rinse with cold water and pat completely dry.

Step 2. To make the black garlic puree, place the black garlic cloves and heavy cream in a small saucepan over low heat. Simmer for 5 minutes until the garlic softens. Transfer to a blender, add a pinch of salt, and blend until completely smooth. Set aside.

Step 3. For the Mi Cuit technique, preheat your oven to the lowest possible setting (ideally 120°F/50°C) or use a sous vide water bath set to 104°F (40°C).

Step 4. If using an oven, brush the salmon with olive oil and place on a parchment-lined tray. Bake for 15-20 minutes until the internal temperature reaches 104°F (40°C). The fish should look translucent and feel tender but not flaky.

Step 5. If using sous vide, vacuum seal the salmon with a splash of olive oil and cook for 25 minutes.

Step 6. Remove the salmon carefully (it will be very delicate). Optional: quickly flash-sear just one side in a smoking hot pan for 30 seconds for a texture contrast.

Step 7. Plate by smearing a spoonful of black garlic puree on the base, topping with the salmon fillet, and garnishing with lemon zest and fresh chives.

·
Always use the highest quality sushi-grade salmon as the center remains technically rare.
·
Use a digital probe thermometer; even 2 degrees can change the 'mi cuit' texture significantly.
·
If the black garlic puree is too thick, thin it with a teaspoon of warm water or more cream.
·
Let the salmon rest for 2 minutes before serving to allow the internal juices to stabilize.

? FAQ

What does 'Mi Cuit' mean?

Mi Cuit is French for 'half-cooked.' It refers to a cooking technique where the food is cooked just enough to change the texture while remaining translucent and moist inside.

Can I make the black garlic puree in advance?

Yes, the puree can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before serving.

Is Mi Cuit salmon safe to eat?

Because it is cooked at a low temperature, it is essential to use high-quality, 'sushi-grade' or 'parasite-treated' salmon to ensure safety.

What does black garlic taste like?

Black garlic has a completely different flavor profile than raw garlic; it is sweet, syrupy, and savory, with notes of balsamic vinegar, molasses, and tamarind.