Monday, 10 October 2011

Easy Confit Salmon

This is great because it looks (and sounds) impressive but in fact it’s really easy..

  • Salmon steaks
  • Pre-cooked cannellini beans (1 tin per 2 people)
  • Garlic
  • Cherry tomatoes
  • Oilve oil (or oil and unsalted butter)
  • Unsalted cutter
Roast the tomatoes in a 180 degree oven for 20 minutes.

Start by seasoning the salmon then leave to the side for 10 minutes. Then, in a deep sided pan heat olive oil (or a mix of butter and olive oil), a couple of smashed cloves of garlic (and a sprig of thyme if you have any) gently to 50 degrees (use a digital probe for best results, they're cheap and really usefull), place the salmon in and keep at that temperature for 15 minutes.

Drain and rinse the cannellini beans, place in a pan with a little olive oil, a little butter and some sliced garlic, warm through (the beans are already cooked) and puree with a blender (or mash or put through a potato ricer) and adjust for taste and consistency with salt, lemon juice and olive oil.

Drain the salmon onto some kitchen paper, place a mound of the cannellini puree on the centre of a warm plate and top with the salmon and place the roasted tomatoes around the plate. Top the salmon with some crispy leeks if you want to posh it up.

Note - normally I'm a big fan of rapeseed oil but for this recipe you really need the fruity nature of the olive oil rather than the brassic note of the rapeseed.

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