Serves 4



Confit salmon

4 x 80g salmon portion

200g olive oil

2 cloves garlic

1g thyme

2 bayleafs

15g sugar

15g salt


Red pepper cream

200g red peppers

100g Philadelphia cheese

5gr olive oil

1g lemon juice

Salt and white pepper


Avocado cream

1 large ripe avocado

Lemon juice  

Salt and white pepper



Micro red vein sorrel

Micro lemon balm





Mix together the sugar and salt, season evenly over the 4 salmon fillets for 30 minutes. Heat the olive oil, garlic  and herbs to 70°C and remove from the heat. Place the salmon portion into the oil and confit for 10-12 minutes (do not put the oil onto the heat again).

Once 10 minutes is up, carefully remove the fish from the oil and place on absorbent paper to remove any excess oil. Allow to cool at room temperature.


Red pepper cream

Wash the red pepper carefully, place into the oven with half of the olive oil and cook until skin burns evenly around the sides. Place into a bowl and cover until cold. Remove the burnt skin from the peppers and puree the pepper until smooth. Mix together the Philadelphia cheese and the pepper puree, season with the remaining olive oil, lemon juice and salt and white pepper to taste.


Avocado cream

Remove the skin from the avocado, and pass through a fine sieve, season with lemon juice, salt and white pepper.



Place the red pepper puree evenly among 4 plates. Place the salmon on the top of the red pepper puree.

Place 2 spoons of the avocado cream on either side of the salmon Spoon a nice amount of caviar onto the avocado. Dress the microcress with a little oil salt and pepper and place nicely around the plate.