Fish Mosaic Cooked Sous Vide

Grind the nori seaweed sheets into a powder.

Cut the perch fillets into equally sized elongated strips.

Season the perch fillet strips with salt and completely cover them with the nori seaweed powder using a sieve.

Lightly moisten the work surface and cover it with plastic wrap.

Place the perch fillet strips on the plastic wrap and roll them up. Roll into a compact roll and seal both ends well.

Cook in a water bath at 48°C for about 30 minutes.

Afterward, cool the roll in a closed ice water bath. Then, refrigerate for 2 hours.

Carefully slice with a sharp knife and remove the plastic wrap.