Shallots cooked sous vide in pickling liquid

By cooking the shallots on a low temperature, the onions lose their raw taste while maintaining their structure.

Makes 500 grams.

Preparation method:

• Boil the vinegar and sugar until the sugar has dissolved.
• Set to cool to room temperature.
• Clean the shallots.
• Cut the shallots in half lengthwise.
• Lightly salt the shallots and place them in a vacuum sealer bag.
• Pull vacuum the shallots together with the pickling liquid.
• Cook in a sous vide bath for two hours at exactly 73°C.
• Cool immediately in ice water.

Serving suggestions:

• As a component in a dish with venison, parsnip, celeriac, and mushrooms.
• As a component in a salad with fruits de mer and a mustard dressing.
• As a component in a dish with plaice, carrot, artichoke, and dried sausage.