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Main · Season 9
Confit Salmon
Pete Morgan
Contestant · 01 May 2017
9
Components
33
Ingredients
9
Season
Ingredients
Vegetable Stock
50gbutter
2carrots, roughly chopped
1leek, sliced
2 stickscelery, roughly chopped
skin of 1 small butternut pumpkin, flesh reserved for later use
Braised Onions
2 smallonions, peeled and halved, lengthways
300mlVegetable stock
25gbutter
2 tspextra virgin olive oil
Sauce
1 tbspextra virgin olive oil
3chicken wings, chopped
3 cupsVegetable Stock
1 sprigdill 25g butter
Pumpkin Purée
Reserved peeled butternut pumpkin flesh, diced
2 tbspolive oil
50gbutter, cubed
50mlthickened cream
50mlVegetable Stock
Confit Salmon
4 x 160g 4cm thick filletssalmon, skin on
100gsalt flakes, plus more for seasoning
200mlrice bran oil
1bay leaf
1 sprigdill
finely grated zest of 1 lemon
Crispy Salmon Skin
reserved skin from salmon fillets
1 tspextra virgin olive oil
salt flakes
Foam
Juice of 2 lemons (125ml)
1 tbspvinegar from bottled capers
1gsoy lecithin
Oyster Mushrooms
50gbutter
12oyster mushrooms
Garnish
Small nasturtium leaves
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
Recipe by Pete Morgan, Season 9. Originally published by Network 10 on 01 May 2017.
Original on 10 Play ↗