Recipe

Confit of salmon with herb salad

Apr 30, 2011 2:00pm
  • 4 hrs cooking
  • Serves 4
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Ingredients

Confit of salmon with herb salad
  • 1 large_piece (350g) red capsicum (bell pepper)
  • 2 (260g) baby fennel bulbs, trimmed, halved, cored
  • 2 small_piece (400g) leeks, white part only, halved lengthways
  • 2 clove garlic, bruised
  • 1新鲜月桂叶
  • 2 cup (500ml) light olive oil
  • 1 cup (250ml) extra virgin olive oil
  • 4 x 180g salmon fillets, skin on
  • 1/4 cup fresh dill sprigs, firmly packed
  • 1/4 cup basil leaves, firmly packed
  • 1/4 cup coriander (cilantro), firmly packed
  • 1/4 cup flat-leaf parsley, firmly packed
  • 2 tablespoon fresh dill, finely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil, extra
  • 2 egg yolks
  • 2 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 3/4 cup (180ml) light olive oil

Method

Confit of salmon with herb salad
  • 1
    Preheat oven to 200°C (180°C fan forced).
  • 2
    Roast capsicum, uncovered, about 30 minutes or until skin blisters and blackens. Cover with paper or plastic, stand 5 minutes, then peel away skin. Discard seeds and membrane, slice capsicum thinly.
  • 3
    Reduce oven temperature to 125°C (115°C fan forced).
  • 4
    Place fennel and leek, cut-side down, in single layer in large baking dish. Add garlic and bay leaf, pour over combined oils. Cover with baking paper, bake about 1 hour or until vegetables are tender. Remove vegetables from dish, drain on absorbent paper.
  • 5
    Reduce oven temperature to 50°C (30°C fan forced).
  • 6
    Place salmon, skin-side down, in oil in dish, cover with baking paper. Bake about 2½ hours or until salmon is heated through, but still looks glassy. Remove salmon, drain on absorbent paper.
  • 7
    Meanwhile, make dill mayonnaise. Blend egg yolks, juice and mustard until smooth. With motor operating, gradually add oil in a thin, steady stream, blend until mayonnaise is thick. Stir in dill, season to taste. Add a little boiling water if mayonnaise is too thick.
  • 8
    Combine herbs, juice and extra oil in medium bowl, season to taste.
  • 9
    Serve salmon topped with vegetables, herb salad and dill mayonnaise.

Notes

Confit is a cooking term for foods that are preserved either by being salted and cooked slowly in their fat, or are cooked and preserved in oil in a similar method. You can use ocean trout instead of the salmon.

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