Main · Season 10

Confit salmon with Tomato Tea

Name: Confit salmon with Tomato Tea
Yield: 4
Ingredients: 400g small vine ripened tomatoes; 1 small fennel, stems only, fronds reserved; ½ bunch basil, leaves picked; salt, to taste; 200g vine ripened cherry tomatoes; 200ml extra virgin olive oil; 1 tbsp salt flakes; 2 tsp fennel seeds; 20g parsley, leaves; 75ml Cobram Estate light extra virgin olive oil; salt, to taste; 4 150g skinless salmon fillets; 1/2 cup extra virgin olive oil; 4 fennel fronds; salt, to taste; finely sliced fennel; nasturtium leaves; fennel fronds

Chloe Carroll

Contestant · 08 Jul 2018

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Tomato Tea

400gsmall vine ripened tomatoes

1 smallfennel, stems only, fronds reserved

½ bunchbasil, leaves picked

salt, to taste

Confit Tomatoes

200gvine ripened cherry tomatoes

200mlextra virgin olive oil

1 tbspsalt flakes

2 tspfennel seeds

Parsley oil

20gparsley, leaves

75mlCobram Estate light extra virgin olive oil

salt, to taste

Confit Salmon

4150g skinless salmon fillets

1/2 cupextra virgin olive oil

4fennel fronds

salt, to taste

To Serve

finely sliced fennel

nasturtium leaves

fennel fronds

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

TomatoBasilFennelParsleySaltSalmonFennel SeedsCherry TomatoesSalt FlakesExtra Virgin Olive OilNasturtium LeavesDinner

Recipe by Chloe Carroll, Season 10. Originally published by Network 10 on 08 Jul 2018.

Original on 10 Play ↗