Confit of wild salmon with peas à la Française

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Getting the temperature of the olive oil or duck fat right is essential to producing perfectly cooked salmon - so keep a thermometer handy as you cook. This classic dish from Tom Kitchin makes a great dinner party starter or a light lunch. Source wild salmon from your local fishmonger.

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Ingredients

Metric

Imperial

Salmon

Peas à la française

Equipment

  • Blender
  • Thermometer

Method

1
For the pea purée, place a pan over a low-medium heat and add 50g of butter. Once the butter is foaming, add the chopped onion and sweat for 4-5 minutes
2
Meanwhile, bring a pan of water to the boil and add 1 tbsp of salt. Once boiling, blanch the peas for 1-2 minutes and refresh in ice water. Drain, then add about 1/3 of the peas to the onions - reserve the rest of the peas for the finished dish
  • 600g of peas, fresh or frozen, podded weight
3
Add the cream to the pan and season with a generous pinch of salt and pepper. Cook for a further 2 minutes then transfer to a blender. Blitz quickly - so the purée remains quite thick - and leave to chill - this will keep the purée green until ready to serve
4
For the salmon, warm the oil or fat in a saucepan - the pan must be large enough to allow the salmon to lie flat. Heat to 37°C - so that it is warm to your finger. Add the salmon and cook for 8-10 minutes, checking with a thermometer that the temperature doesn't go above 37°C
5
Remove the salmon from the pan and slice open - it should still be nice and pink inside
6
To finish the peas, blanch the pancetta in boiling water for a minute and then drain. Place a pan over the heat and add the remaining butter (40g). Add the rest of the peas to the pan, along with the purée. Cook for 3-4 minutes, then add the lettuce and season again
7
Spoon the peas onto the centre of each plate and top with the salmon fillets. Serve immediately
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A true pioneer of British food, Tom Kitchin thrived in some of the world's most demanding kitchens before returning to Scotland and opening The Kitchin. In the years since, he has influenced an entire generation of young chefs, sparking a culinary resurgence in Scotland and beyond.

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