Confit of Salmon, Salad of Fennel & Clementine, Parsley Oil, Crème Fraiche and Keta

A winning dish from MasterChef Ireland 2011 finalist Mike Curran

Ingredients


  • 350 g skinned wild atlantic salmon fillet, taken from a large fish
  • 100 ml grape seed oil
  • 80 ml olive oil
  • 0.50 tblsp ground coriander seed
  • 0.50 tsp white pepper
  • 10 basil leaves
  • 3 sprigs thyme
  • 3 tblsp chopped chives
  • 1 small bunch of fennel leaves
  • 1 fennel bulb
  • 1 tblsp lemon juice (1 lemon)
  • 1 tsp clementine juice (3 clementines)
  • 1 clementine cut into small segments (1/4 of segments)
  • 1 star anise
  • 100 ml pernod
  • 100 ml olive oil
  • bunch of chives
  • bunch of flat leaf parsley
  • 4 tsp sea lettuce
  • 50 g keta – salmon roe
  • 1 box irish sea salt
  • 200 ml crème fraiche

Method

  1. Cut the salmon into even cubes (5 to 6 per portion) – no skin or brown meat. Make up a salt brine of 1ltr water to 50g salt. Place all the salmon in for 10 mins.
  2. In the small glass bowl, place all of the oils, coriander, pepper, basil leaves & thyme. Remove the salmon from the brine and pat dry. Place the salmon into the oil mix, cover and refrigerate for at least 2 hours.
  3. Place the crème Fraiche into a squeeze bottle – loosen with some cream if needed.
  4. Parsley oil – boil the leaves until just breaking when squeezed. Strain the leaves quickly and reserve some of the liquor. Blitz in a blender for a long time until it becomes a paste. Pass through a fine sieve and add some olive oil.
  5. When ready, strain off the oil and reserve. Remove and clean the salmon cubes. Place them into a vac pack bag – 1 bag per portion and evenly distribute the oil between the bag. Vac pack and refrigerate until ready.
  6. Dry some Clementine skin (remove white) in the oven and blitz with the Irish sea salt.
  7. Cut cubes of fennel from the large leaves. Small pot, add extra virgin olive oil, generous amount to more than cover. Add salt and heat, then add sugar, star anise and tbsp of pernod. Confit the fennel until translucent. Taste and adjust seasoning, may need more pernod. If acid needed, then add reduced Clementine juice.
  8. Lemon dressing – 50% extra virgin, 50% vegetable oil – 3 x tbsp of each. Mix ¾ oil to ¼ lemon juice and some Clementine juice – add salt and sugar to taste.
  9. Finely shred the fennel in the mandolin into iced water – turn root sideways. After 5 minutes strain into a bowl with lemon dressing and chives. Add a small dash of pernod.
  10. Bring the salmon back to room temperature. Place the salmon into the water bath at 50c for 5mins. Remove and serve.

Notes:

Stock imagery used from Thinkstock





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