Citrus Marinade Confit of Ora King Salmon, Artichoke Essence, Orange and Basil
20 x 80g ora king salmon, trimmed
10l extra virgin olive oil
2kg rock salt
20 oranges, zest only, grated
12 limes, zest only, grated
10 grapefruit, zest only, grated
12 lemons, zest only, grated
75g white peppercorns, cracked
6 bunches basil leaves, blanched
2l extra virgin olive oil
500g artichoke (tinned)
5g xanthan gum
salt and pepper, to taste
Blood orange gel
500ml frozen blood orange puree
5g agar agar
Confit orange zest
oranges, zest and julienne only, before segmenting
100g orange juice, used from oranges above
40 green asparagus spears
1l olive oil
2.5l chicken stock
40 x orange segments, reserve zest and juice for Confit orange zest
20g freeze dried mandarin powder
micro basil leaves
Mix all ingredients for the citrus salt together and coat the salmon portions. Allow to sit in the fridge for 30 minutes then wipe off the salt. Rinse the salmon under cold running water, pat dry and put to one side. Place the olive oil in a thermo circulator and set to 50°C.
Put the blanched basil leaves and olive oil into a blender and blend until smooth. Pour through a muslin cloth to make a clear oil.
Boil the tinned artichokes in their own juice. Place in a blender and blend until smooth. Add the xanthan gum, and season to taste.
Confit orange zest
Place the julienned zest into cold water and bring to the boil. Strain. Repeat three times. Add to the orange juice and sugar and cook over a low heat until transparent. Set aside.
Place the salmon portions into the oil and cook for 7 minutes. Take out and rest covered in cling film.
Pre-heat a pan and add the olive oil, asparagus, part of the chicken stock and cook rapidly. Season with salt and pepper. Return the salmon to the oil for 4 minutes.
In this time arrange the asparagus on a plate, trace the white asparagus essence around and scatter the segments and zest.
Place the salmon on top of the asparagus and drizzle with the blood orange gel and basil oil.
Dust with mandarin powder and micro basil.
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