Is it possible to successfully adapt the recipe below to use fresh salmon and to cook this sous-vide rather than poaching? I was thinking of freezing the pre-formed mixture so it doesn't compress when I vacuum seal it. Would cooking this in a sous-vide bath at 63C for 60 minutes be sufficient cooking time? I don't want the quenelles to end up rubbery or tough.
- 250g salmon
- 2 eggs
- 150ml double (heavy whipping) cream
- 60g butter
- Salt and pepper to season