This dish is from our upcoming cookbook, The Atlantic at home. I have been evolving this confit salmon for over 22 years now. Paired with seasonal heirloom vegetables, it’s a simple dish but looks very impressive for your guests. It’s also my favorite way to cook salmon. You can find heirloom veg from reputable grocers, as an alternative you can use quality organic veg in its place .
1.5kg Ora King salmon, trimmed
30 orange heirloom carrots,peeled
30 yellow heirloom carrots,peeled
30white heirloom carrots, peeled
30 spears asparagus, trimmed
20lt olive oil
Double Chicken Stock
1kg chicken wings,chopped
2lt chicken stock
50g carrot ,iced
10 cloves garlic,chopped
2 bay leaves
2 sprigs thyme
100ml olive oil
Trim the Salmon to remove all the blood lines under the skin. Shape the Salmon to ensure even thickness. Pre-heat the Olive Oil using a thermo circulator to 50°C, lower the Salmon in the oil, presentation side up for 10 minutes.
Remove from the oil and place on a tray. Cover with cling film and allow to rest. Place back in the oil to warm before serving.
Double chicken stock
Place the chopped chicken wings into cold water and bring to boil, strain and wash. Place the olive oil into a saucepan and heat, add the chopped vegetables and cook gently with no colour. Add the blanched wings, cover with chicken stock and bring to a simmer. Add the herbs and cook for 30 minutes. Strain and put aside.
Place the Salmon back into the oil for 4 minutes, blanch the vegetables in rapidly boiling salted water, carrots will take around 5 minutes, asparagus will take around 4 minutes – dependent on the thickness. Reduce the double chicken stock gently until it reaches the consistency of a sauce and then add the chopped herbs.
For presentation, roll the cooked vegetables in olive oil and season to taste. Remove the salmon from the oil, arrange the vegetables on 10 plates and drizzle with the sauce and top with the salmon. Serve immediately.
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Image ©Dean Cambray