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Confit of Salmon with Chorizo Crumbs

Confit Salmon with Chorizo Crumbs recipe, brought to you by MiNDFOOD.

Confit of Salmon with Chorizo Crumbs

This deliciously light summer meal, whilst it may sound very gourmet, is very easy to cook and will make the perfect addition to your summer entertaining menu.

Serves 4

4 x 100g pieces of salmon, skin on and pin boned

1L Spanish olive oil

2 tsp. coriander seeds

1 tsp. peppercorns

2 sprigs thyme

2 sprigs mint

2 sprigs flat leaf parsley

Salt

Olive oil carrot puree

3 carrots, peeled and cut into cubes

1 clove garlic, peeled

2 strips of orange zest

100ml Spanish extra virgin olive oil

Chorizo crumbs

1 chorizo, skin removed

1 handful fresh breadcrumbs

1 French shallot, finely chopped

1 ½ tsp. capers

1 anchovy

1 tbs. sherry vinegar

3 tbs. Spanish extra virgin olive oil

1 Pre-heat the oven to 75˚C. In a deep baking tray add olive oil, coriander seeds, peppercorns, thyme, mint, parsley, salt and finally the salmon fillets. It’s important that the salmon fillets are completely submerged in the olive oil.

2 Place in the oven and cook for 10-15 minutes or until when gently pressed the fish almost falls apart.

3 For the carrot puree, add carrots, garlic and orange zest to a
steamer basket. Steam for about 20 minutes or until the carrot is soft.
Once cooked, place carrot, garlic and orange zest in a food processor
and blend. With the motor still running slowly add the extra virgin
olive oil. Season the puree with salt.

4 For the chorizo crumbs, pulse chorizo for few seconds in a food
processor. Heat the olive oil in a frying pan and fry the chorizo until
golden brown. Now add the breadcrumbs and toss in the pan until golden
brown and crispy. Add the remaining ingredients and then turn off the
heat.

5 Once cooked, remove the fish from the oil. Serve on the carrot puree and then finally garnish with the chorizo crumbs.

TIPS:

-It’s important to have a thermometer for this recipe, as the aim is to cook it on a very low and even heat, allowing it to confit and not bake.

– You know the oven is too hot if the oil starts to bubble and if you see protein extracting from the fish.

– If the oven is still too hot on your lowest degree, leave the oven door ajar whilst cooking.

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