Friday, 27 May 2016

Confit Salmon - Sous Vide

Had confit salmon in a fancy restaurant and fancy having a go yourself?

Well, it's disgracefully easy, so get on in there and have a go! The usual disclaimers apply as do for consuming raw salmon (fresh, sush-grade fish etc.) if you want to make this at home.

I'd recommend that this is most appropriate served as a starter rather than a main - it's rather rich! Also because in this case, the confit method and temperature doesn't actually 'cook' the salmon, but more 'changes its texture' slightly; it is quite a soft consistency, so you will want contrasting textures with it (i.e. vegetables with a bit of a crunch, whether fresh, or cooked until crisp), and because of its richness, maybe something with a bit of acidity, i.e. lemon juice, or fresh, lightly 'pickled' vegetables to counteract this. For the record, we had it with Anya potatoes, and a mixture of sliced baby courgettes, petit pois and a little samphire tossed in a pan with some butter and a squeeze of lemon juice... it was a nice combination, but as I said, best in starter portions!

Feel free to throw in your own fresh herbs and spices with the dry brine, I'll be interested to hear whether you think you can taste them after cooking!

Serves four as a starter (or two as a main, if you think you can take it on!).

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