There are a few word combinations which entice & excite me to no end: Salted Caramel, Sunny Days, Movie Nights…and Long Weekends!
Alas, it’s Easter and when I’m not celebrating with my fellow chocoholics, I can be found at the beach this weekend.
As Seafood is synonymous with Good Fridays, the warmth of the early days of Autumn and last moments of sunshine, I thought a new recipe was in order.
In fact, this isn’t really a new recipe but a tried & true technique of some great chef’s out there.
This dish delivers. It delivers light flakes of buttery soft salmon, that will literally melt in the mouth. Need more inspiration? See here for Justin North’s & Shannon Bennett’s take on Salmon Confit.
Happy Cooking & Happy Easter!
Salmon Confit: serves 2 (as a main,) or 4 entrees portions with a half fillet serve per person.
2 medium sized Salmon fillets,
Grapeseed oil to cover as needed,
1 bunch of asparagus,
1 continental cucumber,
2 bay leaves.
Salt & freshly cracked pepper,
Garnish of Black sesame seeds & fennel fronds, (you can use the bulb for salad shavings if you wish.)
Specialty Equipment : you’ll need a meat thermometer or digital probe, when cooking the salmon. A julienne peeler will also come in handy too.
Preheat the oven to 60C/140F.
Into a deep oven proof dish, add some freshly cracked pepper & the bay leaves.
Place the salmon fillets on top of the aromats and pour in the grapeseed oil, until the fillets are covered.
Place your thermometer or meat probe into the oil and place the dish in the oven.
Cook for 20 mins and rest the fish for 10 mins at the end of the cooking time.
You’ll notice the flesh might look more cooked in some areas, than others. (I’ll just reassure you,) that once it’s rested, the colour will be much more uniform all over.
Gently pull off the skin, (using the aid of a small knife of needed.)
Salt generously and set aside whilst you make the salad.
Blanch the asparagus in hot water, with a little salt. Make the cucumber strips with a vege peeler, or julienne slice,
Serve the salmon atop a bed of the cucumber strips, with a side of asparagus.
Garnish with a few fennel fronds and a sprinkle of black sesame seeds, (optional.)
This dish is ideal served at room temperature.