Sous vide salmon with avocado cream (TM6)

Avocado cream

• 200 g avocado flesh, cut into pieces
• 1 spring onion/shallot trimmed and cut into pieces (2 cm)
• 20 g lemon juice
• 100 g crème fraîche
• 50 g extra virgin olive oil
• ¼ tsp salt
• 2 pinches ground black pepper

Salmon

• 4 fresh boneless salmon fillets (approx. 150 g each, 3 cm thickness)
• salt to season
• ground black pepper to season
• 4 dried bay leaves
• 1 lemon cut into slices, pips removed
• water to fully submerge bags (not higher than the 2L maximum fill level)
• 30 g lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
• 1 spring onion/shallot trimmed and cut into thin slices, for garnishing