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.
Ingredients
Salmon
- 1000ml of olive oil, or duck fat
- 4 wild salmon fillets , skinned, each weighing 200g
Peas à la française
- 1/2 onion , finely chopped
- 90g of unsalted butter
- 600g of peas , fresh or frozen, podded weight
- 100ml of whipping cream
- 100g of pancetta , cut into batons
- 2 baby gem lettuces , thinly sliced
- salt
- pepper
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
- 1/2 onion , finely chopped
- 90g of unsalted butter
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
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
- 1000ml of olive oil, or duck fat
- 4 wild salmon fillets , skinned, each weighing 200g
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
- 100g of pancetta , cut into batons
- 2 baby gem lettuces , thinly sliced
7
Spoon the peas onto the centre of each plate and top with the salmon fillets. Serve immediately
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Confit of wild salmon with peas à la Française
