Salmon Confit, Seared Dublin Bay Prawns and Samphire with a Hot Pea Mousse

Take the hands off the clock, you'll be in the kitchen a while.

Ingredients


  • 880 g salmon fillet (allow 220g per person)
  • 300 g samphire
  • 20 fresh peeled prawns
  • 400 ml duck fat (sunflower can replace this but has obvious flavor difference)
  • clove of garlic
  • 1 bunch thyme
  • lemon
  • 100 ml olive oil
  • 1 knob butter
  • for the pea mousse:
  • 250 ml chicken or vegetable stock
  • 50 g peeled and chopped onions
  • 180 g frozen peas
  • salt and pepper
  • 100 ml whipped cream

Method

  1. As with buying all fish, it is important that you choose a firm fresh piece of fish.
  2. For this dish it is best to buy the side of salmon yourself and cut it into the desired size pieces.
  3. As the salmon is going to be cooked in fat it is important it cooks evenly and so you should unsure the salmon is cut in even pieces, ie that one side of the portion is not thicker than the other.
  4. Place the duck fat in a broad based pot along with the peel of the lemon, garlic and thyme.
  5. Place over a medium heat so the fat begins to bubble slightly about 140 degrees on a thermometer. This is to ensure the fish cooks slowly and isn't deep fried. The depth of the fat should come half way up the fish.
  6. Place the fish in the now heated oil, skin side down first. It's a good idea to hold the salmon with the skin in the oil for a second or two before allowing it to go to the bottom of the pot. This will seal the skin slightly and stop it from sticking to the bottom of the pot.
  7. After 5 minutes turn the salmon over and cook for a further 5 minutes on the other side. Now as the bottom of the salmon is cooking the skin is out of the fat and will drain and crisp as it continues to cook.
  8. To cook the prawns; place a non-stick pan over a high heat.
  9. Add a little olive oil and place the prawns evenly across the pan along with a little salt and pepper.
  10. Cook over a high heat for 2-3 minutes before turning. Now add the butter and samphire and cook for a further 2 minutes before squeezing over a little lemon juice.
  11. For the Hot Pea Mousse:
  12. In a pot heat the olive oil. Add the sliced onions and turn over a light heat until most of the moisture has evaporated off, taking care not to colour the onions.
  13. Add the chicken stock and bring to the boil.
  14. Once boiling, add the frozen peas and bring back to the boil for about five minutes. It is important not to over cook the peas as you want to keep them a bright green colour. Remove from the heat immediately.
  15. Pour off a little of the liquid and set aside. This is the best way to control how thick or thin your sauce is.
  16. You can remove liquid at this point and add it again later but you will be unable to make the sauce thicker later if you don’t!
  17. Pour this into a jug blender. It is best to use a jug blender as this will ensure a much smoother sauce than a food processor; however, it is not essential.
  18. Now you can correct the seasoning and consistency by adding the liquid you saved if it is too thick - it should have light soup consistency. Return this to a pot and bring back to the boil.
  19. When you are ready to put the sauce onto the plate add the whipped cream stirring well as you do. The sauce will now bubble up like a mousse.
  20. To serve place about five prawns around each plate along with the samphire creating a sort of sea bed for the salmon to sit on.
  21. Remove the salmon from the fat and pat dry on a little kitchen roll to remove any excess fat.
  22. Place the fish on top of the samphire and spoon around the hot pea sauce.
  23. Enjoy!




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