Serves 1


80g salmon

40g fennel pure

35g lemon zest paste

25g fennel preserved lemon salad

0.1g dill tips

Slow cooked salmon fillet

1.5kg fillet of salmon

750 gr rock salt

250 gr caster sugar

10 gr fennel seeds

10 gr coriander seeds

Zest of 3 lemons (microplane)

1/2 bunch of dill roughly chopped

50 gr olive oil

Fennel Pure

3 pieces of fennel

30 gr of sliced eshallot

1 clove of garlic chopped

40 gr of unsalted butter

25 gr of Ricard alcohol

50 gr chicken stock

40 gr liquid cream

5 gr of lemon juice

5 gr of table salt

Lemon zest paste

12 lemons

45 gr of unsalted butter

500 gr water

100 gr of caster sugar

10 gr table salt

Lemon dressing

40 gr lemon juice

125 gr olive oil

2 gr table salt

To serve

Dill (small amount)

1 fennel

1 preserved lemon

5 gr maldon salt


Slow cooked salmon fillet

Mix together the rock salt, sugar, spices, lemon zest and chopped dill. Place this salt mix over and under the salmon fillet in a tray and leave to marinate in fridge for two and a half hours.

After the two and a half hours rinse the salmon fillet under cold running water just to remove any excess salt mix which remains. Place on a grill and allow to dry in fridge fro a further 4 hours, turning over after 2 hours.

Once the salmon fillet is dry cut into 3 pieces down the withs length, drizzle each piece with a little bit of olive oil and wrap lightly in cling film then place each piece in individual vacuum pac bags. For the cooking of the salmon each piece must be weighed individually. For every 10 gr of weight 80 sec of cooking time is required at 42 degrees celsius, cooked in a temperature regulated water bath. The salmon must be directly placed in iced water after cooking.

Fennel Pure

Remove all the fennel fronds from the fennel and keep aside, cut of and throw out the green tips. Slice the rest of the fennel ensuring to remove the core beforehand.

In a medium sized pan saute the eshallots and a pinch of salt with no coloration.Next add the garlic and cook out for a few seconds, then add the sliced fennel and saute till it becomes translucent. Deglaze and flambe with the ricard alcohol, then add the chicken stock and cream the same time. Bring to boil then reduce to a simmer and cook for 20 min on low heat.

To finish add the fennel fronds, lemon juice and mix in a thermo-mix or bar -mix till nice and smooth. Pass through a fine sieve and season to taste. Cool down on ice and store in fridge in a squeeze bottle.

Lemon zest paste

Remove the zest of all the lemons with a peeler, ensuring only the zest is taken of and not the white pith. In a small pot cover the lemon zest with cold water and and a pinch of salt. Bring to boil, strain off and rinse under cold water. Repeat this process 3 times in total. When this is done cover the zest with the 500 gr of water and 100 gr of caster sugar, bring to boil then reduce heat to simmer and cook out for up to one hour. After the hour strain off the zest keeping the cooking liquid. Place the zest in a thermo-mix with the butter, approx 70ml of cooking liquid, approx 20 gr of lemon juice and a pinch of salt. Mix at 90 degrees celsius medium to high speed for approx 10 min. Pass through a fine sieve. Cool down on ice and place in a piping bag.

Lemon dressing

Mix all ingredients with a whisk and keep in a squeeze bottle in the fridge.

To serve

Take the salmon out of the vac pac bag and slice with the cling film into a nice rectangle piece at 80 gr, then remove the film. Remove the inslide and pith of the preserved lemon and keep just the zest which you need to rinse in cold water and slice into thin slithers. Shave the fennel thinly with the help of a japanese mandoline, and in a small boll mix together with a pinch of preserved lemon slithers, lemon dressing and season to taste with the maldon salt.

Place a small amount of the fennel pure onto the plate, and with the help of a jagged edge pastry card smear the pure along the plate. Place the sliced salmon diagonally along the fennel pure, and dress the fennel and preserved lemon salad onto the salmon. Finish with 3 large points of lemon zest paste around the salmon and dill tips planted into each point.

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