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Confit of salmon with new potato & crab crush & dill drizzle

Confit of salmon with new potato & crab crush & dill drizzle

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

Nutrition: per serving
HighlightNutrientUnit
kcal574
fat41g
saturates8g
carbs16g
sugars1g
fibre1g
protein37g
low insalt0.61g
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Ingredients

For the salmon

  • about 500ml olive oil
  • 1 garlic clove , peeled and halved
  • 1 thyme sprig
  • 6 x 140g skinned salmon fillets

For the potato & crab crush

  • 600g new potato (Jersey Royals are good)
  • 1 tbsp chopped chives
  • 2 tsp chopped dill
  • 25g butter
  • 200g white and brown crabmeat
  • 1 bunch watercress , stalks removed, to serve

For the drizzle

  • 1 tbsp chopped dill
  • 4 tbsp extra-virgin olive oil
  • juice ½ lime

Method

  • 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.

Recipe from Good Food magazine, June 2009

Goes well with

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A star rating of 5 out of 5.4 ratings
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