Confit of salmon with new potato & crab crush & dill drizzle
- Preparation and cooking time
- More effort
- Serves 6
Cooking the salmon slowly in oil, or ‘confit’-ing it, is a restaurant way of keeping the fillets wonderfully soft and moist
For the salmon
For the potato & crab crush
For the drizzle
- 1 tbsp chopped dill
- 4 tbsp extra-virgin olive oil
- juice ½ lime
- STEP 1
First, tip the potatoes into a pan of boiling water, then simmer for 15 mins or until soft. Drain and keep warm. Meanwhile, pour the olive oil into a thick-based pan or roasting tin that will fit the salmon fillets snugly. Add the garlic and thyme, gently heat the oil for a few mins to let the flavours infuse, then turn off the heat.
- STEP 2
About 20 mins before you want to serve, slip the salmon into the warm oil. Cook on a low heat for 8 mins (or 10 mins if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 mins, then remove and drain.
- STEP 3
Meanwhile, place the cooked potatoes into a mixing bowl and lightly crush with a fork. Add the herbs, butter and a drizzle of olive oil from the salmon, season and mix well, then fold through the crabmeat. To make the drizzle, whisk the dill, olive oil and lime juice together.
- STEP 4
On each plate, fill a cook’s ring with the crushed potato mix (if you don’t have a ring, spoon into a neat pile). Remove the ring and lay a salmon fillet next to it. Serve a small handful of watercress alongside, spoon around the drizzle, then serve.