Fresh Salmon
Smoked Olive Oil Confit Salmon With Mild Curry Pilaf, Low Temperature Cooked Egg, Braised Spices
By Andre Kropp
Henry’s Restaurant
Ingredients
4 x 150 gram salmon portions
200 grams flaked sea salt
100 ml smoked olive oil
20 grams yellow mustard seeds
20 grams black mustard seeds
20 grams fenugreek
White vinegar
10 grams poppy seeds
3 grams fennel seeds
500 ml water
8 grams salt
40 grams white wine vinegar
75 grams canola oil
10 grams Dijon mustard
50 grams tomato concasse
10 grams chives, finely chopped
20 grams red onions, finely chopped
4 eggs
200 ml canola oil
2 shallots, finely diced
50 grams clarified butter or ghee
10 curry leaves
15 grams curry powder
100 grams basmati rice
400 ml chicken stock
Salt and pepper
Micro herbs
5 grams soy lecithin
Method
Salt the salmon liberally for 30 minutes, rinse salt off and pat dry, then place into individual Cryovac bags with 25 ml of smoked olive oil per bag, then seal the bags.
Place in a water bath or steamer set at 48°C for 15 minutes when you are ready to serve.
Soak the mustard seeds and fenugreek separately in vinegar for 1 hour, then rinse in cold water. Place seeds separately in vinegar and water (1: 5) and boil for 15 minutes, strain and rinse in cold water.
Place these seeds with the poppy and fennel seeds and 500 ml water together with the salt, white wine vinegar, canola oil and Dijon mustard into a heavy based saucepan and braise for 1.5 hours in a moderate oven or over a low heat. Allow to cool then add tomato concasse, chives and red onion, and reserve till needed.
Place eggs into a stainless steel bowl, cover with canola oil, then Cryovac the bowl and place into a water bath set at 63°C and cook for 1 hour. If you don’t have a water bath do a soft poached egg, using smaller sized eggs.
Sweat the shallots in the clarified butter until soft then add the curry leaves and 10 grams curry powder. Fry off for about 30 seconds. Add the rice and stir, then add 300 ml of the chicken stock. Cover with foil, and place in oven at 180°C till cooked (about 14 minutes) then remove. Season with salt and pepper and keep warm till ready to serve.
To assemble: Place rice pilaf in the centre of a plate, then remove the confit salmon from the bags and sprinkle salmon fillet with some micro herbs onto the flesh and place fillet on top of rice. Place egg on plate then drizzle the braised spices around; place curried foam coming off the egg. (To make curried foam, bring remaining 100 ml of chicken stock to boil with 5 grams of curry powder. Remove from heat and use a Bamix to blend 5 grams of soy lecithin until large bubbles form.)
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"
