Confit salmon with chorizo, strawberries, watermelon and fennel


Fresh Meat

  • 600g of cooking chorizo, skins removed

Oils & Vinegars

  • 640g of grapeseed oil
  • 10g of apple cider vinegar
  • 60g of grapeseed oil
  • vegetable oil, for deep-frying

Store Cupboard

  • 3g of salt
  • 50g of salt
  • 15g of caster sugar
  • 15g of table salt
  • 700g of fish stock, best quality
  • salt
  • 50g of wild rice
  • icing sugar, for dusting

Spices & Dried Herbs

  • 1 fennel
  • 1 pinch of freshly ground black pepper


  • 500ml of water
  • 300g of white wine, reduced by half

Fish & Shellfish

  • 450g of salmon fillet, ideally cut from the centre, skinned
  • 1.5kg salmon bones and carcass, (ask your fishmonger)

Fruit & Vegetables

  • 1/2 lemon, zested
  • 80g of carrots, cut into 2cm dice
  • 60g of celery, cut into 2cm dice
  • 500g of watermelon, rind removed and sliced into 1cm-thick strips
  • 6 strawberries, sliced
  • 6 breakfast radishes, finely sliced and kept in iced water
  • 1/2 lemon, juiced

Salad & Fresh Herbs

  • 4g of dill, chopped


  • 20g of chorizo, diced and fried until crisp

Speciality Ingredients

  • 1 handful of edible flowers, such as fennel, marigolds and apple blossom