Recipes
Date posted: 17/08/2018
Ingredients
| Scottish Salmon Company salmon fillet | |
| Summer Harvest rapeseed oil | 300ml |
| Summers Harvest lemon and honey dressing | 100ml |
| Radish | 1 |
| Asparagus spears | 3 |
| Roast shallots | 3 |
| Trimmed spring onions | 3 |
| Potatoes balled | 2 |
| Fennel seeds | 1 tsp |
| Cloves garlic skin on | 4 |
Method
- Heat some oil in a pot (enough that the salmon is submerged), add some fennel seeds, garlic shallots and a lemon wedge, warm it to about 45°C / 47°C if you want the salmon very rare or to 65°C / 70°C if you want to cook it through, season the salmon then submerge in the oil and confit for about 8 to 10 mins for low temp or 3 / 4 mins at higher temp
- Remove the salmon and shallots from the oil and place on a cloth to absorb excess oil
- Dice the potato or use a small Parisienne scoop, cook in simmering water till tender. Drain off when cooked and coat with the summer harvest dressing.
- Thinly slice some radish and cook the asparagus and spring onion in a hot pan with a little butter till tender
- Arrange the potato and the garnish(veg etc) on a plate, put the salmon on top and finish with some pea shoots and radish
- Served with Bellfield Lawless Village IPA Gluten Free
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