Confit salmon:
Place all the ingredients in a sauce pan apart from the salmon and salt, heat slowly to about 60degrees. Remove from the heat and set aside to infuse for 1 hour.
Cut the salmon to neat 90g portions using only the royal fillet.
Heat the oil on the side of the stove between 37 -40 degrees. Season the salmon with Malden sea salt and place in the oil to confit. The salmon will take approximately 40 minutes. Keep checking the oil with a probe to make sure it’s the right temperature.
Remove the salmon from the oil and serve.
Poached rhubarb:
Heat the wine and the vanilla in a pan until simmering.
Add the rhubarb to the wine and cook for 3-4 minutes or to until the rhubarb is just tender.
Remove from the stove and set aside to cool. Once cool store in the refrigerator.
Tomato Consommé:
1. Line a colander with a double layer of muslin cloth, allowing plenty of cloth to overlap the sides so that it can be gathered and picked up when full. Place a large bowl underneath.
2. Place a third of the chicken stock, plus a third of the tomatoes and a third of the seasonings in a liquidiser and blitz to a smooth pulp. Pour the tomato pulp into the muslin cloth, then repeat the process for the other ingredients, transferring the tomato pulp into the muslin cloth each time.
3. Gather the overhanging cloth and tie the ends together with some string, leaving a long piece of string about 50 cm in length. Carefully lift the muslin bag and, using the piece of string, tie it to a handle on a kitchen cupboard, or some other suitable handle, and position the bowl underneath. The weight of the pulp will cause the consommé to drip through the muslin into the bowl. Let the consommé filter through for at least 2 hours.
4. Discard the bag of pulp – there will be no flavour or nutrients left – and put the clear, pink consommé in the fridge to chill for at least an hour.
Assemble and serve.