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

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

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

Recipe by Chef Soomro 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

  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.
  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.
  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.
  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.