1 litre water
¼ cup salt
4 boneless salmon fillets - skin on
2 tbs chopped thyme
2 tbs crushed coriander seeds
1 litre extra virgin olive oil (or to just cover fish)
Confit Salmon in Ginger Broth
“THIS IS MY FAVOURITE WAY TO PREPARE SALMON. THE FISH IS SO SOFT AND CREAMY, THEN THE BROTH, CRUMB AND CRACKLING LIFT IT UP AND DROP IT IN TOKYO.”
1 chorizo sausage
hand full of panko bread crumbs
1 shallot finely chopped
1 anchovy chopped fine
1 tsp red wine vinegar
2 spring onions thinly sliced
2 extra; bulbs only quartered
2 cloves garlic sliced
2cm piece of ginger sliced
200ml chinese cooking wine
2 cups salt reduced chicken stock
1 tbs light soy sauce
2 tbs oyster sauce
100g enoki mushrooms trimmed
¼ fennel bulb thinly sliced
Not simple, and quite a bit of work. But an enjoyable cook
To make brining liquid, bring water to the boil, and take off the heat. Stir through the salt until dissolved and leave to completely cool.
Pulse chorizo for a few seconds in a blender. Heat 3 tbs of the oil in a frying pan and cook chorizo until golden brown. Now add the breadcrumbs and toss in the pan until golden brown and crispy. Add shallot, anchovy and sherry vinegar then turn off the heat. Remove to paper towel.
Gently remove the skin from the salmon fillets, and lay out in a single layer on baking paper in a baking tray. Put another sheet of baking paper over the top, and flatten down with another baking tray. Cook in the oven for 20 minutes or until crisp.
To make the broth, heat 2 tbs of oil in a large saucepan over medium heat. Add the onion, garlic and ginger and cook, stirring for 5 minutes or until softened. Add cooking wine, and cook until reduced by half. Add stock and bring to the boil. Simmer for 5 minutes and then stir in the soy and oyster sauces.
Strain broth, discarding the solids, and return to a clean saucepan over medium heat. Stir in the fennel, mushrooms and extra onion. Simmer until onion is very soft.
Place salmon in brining liquid for 20 minutes. Remove and pat dry.
Preheat oven to 70 degrees celsius. In a deep baking tray add the oil; add thyme, coriander seeds and salt & pepper. Heat the oil to 70 degrees, checking with a thermometer constantly. Add the salmon to the oil in a single layer, ensuring it is just covered, and cook in the oven for 20 minutes. Check by pressing lightly with a finger.
Gently remove salmon from the oil to drain on some paper towel, and keep warm.
Warm through the broth, and divide amongst serving bowls. Place salmon in the centre and sprinkle with chorizo crumbs, then top with slice of crispy skin.
SOME SALMON CONFIT RECIPES I HAVE SEEN USE A 50/50 OLIVE AND GRAPE SEED OIL. I'VE TRIED BOTH WAYS AND LIKE STRAIGHT EXTRA VIRGIN.
GOOD TO MAKE THE CRUMBS A FEW HOURS A HEAD OF TIME, AND CHANGE THE PAPER TOWEL UNDER THEM EVERY HOUR OR SO. THIS KEEPS THEM CRISP AND DRY.
YOU CAN ALSO MAKE THE BROTH AHEAD OF TIME, UP TO THE POINT OF ADDING THE MUSHROOMS AND FENNEL.
CONSTANTLY CHECK THE OIL TEMPERATURE BEFORE AND DURING THE COOKING OF THE SALMON.