Confit sockeye salmon, rhubarb sinigang consommé

This simple confit sockeye salmon recipe from Budgie Montoya is perfect for a light summer or spring dinner. It uses rhubarb and tomato to make a sour sinigang consommé, which is paired with salmon poached in rapeseed oil. This recipe requires a juicer.

First published in 2023




Rhubarb sinigang consommé

Salmon skin and nori crumb

Courgette and herb garnish

Sockeye salmon



Place all ingredients one by one through a juicer except the agar, then pass the juice through a fine strainer


Weigh the passed juice and use weight to determine how much agar agar you will need. You want a 2% agar solution by weight e.g 500g of juice requires 10g of agar agar


In a medium saucepan, add the juice and agar agar and bring to a simmer, whisking constantly to dissolve the agar agar. Simmer for approximately 5 minutes. Transfer the liquid into a bowl and allow to cool completely

  • agar agar powder

Once the liquid has cooled, it will be slightly jellified. Whisk the liquid to loosen it up then pass through a fine cheesecloth. Do not squeeze the juice through the cheesecloth or else you will have a cloudy consommé


Preheat the oven to 160°C


Remove all flesh and fat from the salmon skin, lay the skin flat onto a parchment-lined tray, place another piece of parchment paper on top and then another tray on top of this. That will ensure it stays flat. Cook the fish skin with steam (or with a roasting tin full of boiling water) for 10 mins, then roast it for 20 more minutes without steam (or without the roasting tin of water)


Remove and allow to cool on cooling rack


For the nori crumb, combine the salmon skin, sesame seeds and nori in a spice grinder and blitz


Use a melon baller to scoop out balls of courgette


Blanch the balls of courgette in salted boiling water for 2 minutes, then cool them in ice water and dry immediately


For the confit salmon, combine the rapeseed oil and aromatics in a pan, then heat up the oil to 70°C. Gently place the salmon in the oil and cook it for 4–5 mins


Remove the salmon from the oil and gently sprinkle the skin and nori crumb on top of the salmon


To serve, reheat the consommé and season with salt to taste. Place into a pouring jug and add a drizzle of rapeseed oil


Place the courgette and herb garnish in a mixing bowl and dress with some rapeseed oil and salt


Place the confit salmon on one side of the serving bowl, then place the courgette and herb garnish on the opposite side of the salmon. Dot some salmon roe on top of the garnish

  • ikura

Gently pour the consommé into the bowl at the table

First published in 2023

Since being blown away by a meal he enjoyed at The Fat Duck in 2009, Budgie Montoya has made it his mission to make people as happy as he felt that evening. Now, as one of the chefs at the forefront of London’s ever-evolving Filipino food scene, he’s doing exactly that.

Get in touch

Please sign in or register to send a comment to Great British Chefs.