Posh budget recipe for 6 people, takes only 20 mins; recipe has olive oil, garlic clove, thyme, salmon fillet, new potato, chive, dill, butter, crabmeat, watercress, dill, extra-virgin olive oil and lime.
Confit of salmon with new potato & crab crush & dill drizzle
Course: Posh budget
Servings
6
servings
Prep time
25 mins
Ingredients
- Garlic Clove: 1 garlic clove, peeled and halved
- Extra Virgin Olive Oil: 4 tbsp extra-virgin olive oil
- Olive Oil: about 500ml olive oil
- Dill: 2 tsp chopped dill
- Butter: 25g butter
- Lime: juice 1/2 lime
- Chive: 1 tbsp chopped chives
- Thyme: 1 thyme sprig
- Watercress: 1 bunch watercress, stalks removed, to serve
- New Potato: 600g new potato (Jersey Royals are good)
- Salmon Fillet: 6 x 140g skinned salmon fillets
- Crabmeat: 200g white and brown crabmeat
Directions
- 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.
- 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.
- 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.
- 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.
