Salmon Confit
Directions
- 1Remove the skin of the salmon about 3 millimeters above the skin line to remove as much of the bloodline as possible.
- 2Cut the salmon into smaller pieces to ensure even cooking.
- 3Mix 60% salt and 40% sugar.
- 4Add freshly ground pepper, lemon zest and lime zest to the salt and sugar mixture.
- 5Mix all ingredients.
- 6Cover the salmon completely with the mixture and let it cure for 1.5 hours.
- 7Wash off the cure with cold running water.
- 8Heat the olive oil in a pan at 100 degrees.
- 9Put the salmon in the olive oil and cook in the oven for 10 minutes.
- 10Sear the pickled cucumber on a hot pan for 45 seconds to a minute.
- 11Season the cucumber with pepper.
- 12Add seaweed crumb on top of the cucumber.
- 13Add sorrel and dill.
- 14Place the salmon on the plate.
- 15Add the seaweed herb oil and pickled lemon.
Ingredients
- 1 piece salmon
- 60 percent salt
- 40 percent sugar
- 1 pinch large pepper
- 1 tsp lemon zest
- 1 tsp lime zest
- 1 cup olive oil
- 1 piece pickled cucumber
- 1 tbsp seaweed crumb
- 1 leaf sorrel
- 1 sprig dill
- 2 slices pickled lemon
- 1 tbsp herb oil
- 1 tbsp seaweed
Equipment
knifegraterspoonbowlpanoven
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