- Salmon
- 1000g Scottish farmed salmon
- 1500 ml Olive oil
- 2g Bay leaves
- 3 Vanilla pods
- 10g Pink peppercorns
- For the Fennel Foam
- 250g Fennel
- 10g Garlic
- 50ml Pernod
- 125ml Clam stock
- 10g Star anise
- 50ml Cream
- 150ml Milk
- For the Salad
- 50g Fennel
- 50g Red and orange beetroot
- 50g Turnip
- 50g Orange segments
- For the Port Wine Syrup
- 50g Honey
- 300ml Red wine
- 200ml Port wine
- 3g Cinnamon stick
- 3g Vanilla stick
- 20g Ginger sliced
- 10g Cardamom pods
- 10g Black peppercorns cracked
- 3g Black anise
- 10g Coriander seeds
- 10g Orange zest
- 10g Lemon zest
Confit Scottish Salmon
Confit Scottish Salmon
A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Confit Scottish Salmon recipe. With Fennel, Beetroot and Turnip salad with Port Wine Syrup and Fennel Foam by Chef Mohamed S. Mansour, Happy Valley Club House, Hong Kong
Ingredients
Method
Serves 6
For the Salmon
Cut the salmon to 150g portions with the desired shape and chill in the fridge. Combine all other ingredients in a suitable sized pan and heat slowly to maximum 60oC and maintain at this temperature for 30 minutes.Cool the oil down and once cool enough, pour into vacuum-bags and place the portioned salmon inside.
Preparation
Using a water bath, cook the salmon for 10 minutes at 60oC for a medium fnish. Once the cooking time is complete, use either a Teflon pan or blow torch to quickly crisp the skin.
Blend both the fennel and garlic using a blender. Sautee and then add the Pernod and let it reduce with the stock and star anise. Add the cream and milk and let it boil, fnally
passing it through a fne chinois.
Using a mandolin, slice the fennel, beetroot and turnips thinly and place in iced water.
Once ready to plate up, drain the salad well and add the orange segments and mix evenly.
Reduce all the ingredients together until it becomes the consistency of syrup, then pass through a sieve and set aside.
Plating
Start with brushing the Port Wine Syrup onto the plate in the desired shape, then add the salad and drizzle olive oil on top. Place the salmon on a bed of fennel foam and red Japanese shisho.
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