Paul Welburn lightly cures his salmon in a citrus brine before cooking it sous vide for a perfect texture – the fish retains just enough firmness while still possessing the beautifully tender flesh that is gained from cooking salmon in a water bath. Paired with beetroot and an unusual hung treacle yoghurt, this is a bold and beautiful dish of surprising flavours.
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Slice the beetroot as thinly as possible on a mandoline. Mix together the remaining ingredients, then add the beetroot sliced, mixing thoroughly to ensure they are well-coated. Place in a vacuum bag, seal in a chamber sealer and leave in the fridge overnight, or longer if possible
2 beetroots, peeled
100ml of olive oil
2 tbsp of vinegar
1 tbsp of caster sugar
2 tbsp of honey
1 sprig of thyme
Hang the yoghurt in muslin overnight to remove the excess water. Add the treacle and mix well. Season and reserve until needed
250g of natural yoghurt
80g of treacle
Preheat the oven to 150°C/gas mark 2
Mix all the toasted hazelnut ingredients together and spread out on a baking tray. Cook in the oven for 10–15 minutes, or until golden. Allow to cool and chop roughly
50g of honey
flaky sea salt
1/4 tsp ground coriander
100g of hazelnuts, peeled
Preheat a water bath to 37°C
Remove the belly from the salmon – this can be reserved and used for other dishes. Remove the skin from the loin and trim to shape into a neat fillet
1.1kg side of salmon, fresh, preferably Scottish
Bring the brine ingredients to the boil then allow to cool. Add the salmon and leave to cure for 45 minutes
150g of salt
3 lemons, zest
3 oranges, zest
3 limes, zest
After this time, remove the fish and wash in fresh cold water. Place in a vacuum bag, seal in a chamber sealer and cook the salmon in the water bath for 30 minutes – this will ensure a tender finish with the appearance of cured fish
Chill the salmon in iced water for 10 minutes then remove from the bag and portion. Allow to return to room temperature before serving
To serve, place a piece of salmon on each plate and surround with the beetroot slices. Add a spoon of the yoghurt and a sprinkling of the hazelnuts. Garnish with the fennel fronds
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