Monday, 8 December 2014

Delicious Confit Salmon


   This decadent confit salmon is perfect for a starter at your Christmas dinner; it features a subtle combination of sweet and salty flavours, and satisfies those pre-roast dinner hunger pangs!

   The recipe, put together by Michelin-starred chef, Tom Sellers, serves 2 portions; however, ingredients can be doubled, tripled or quadrupled depending on how big your Christmas gathering will be!

You will need:

300g salmon
Sprig of thyme
1 bay leaf
1 clove garlic, crushed
25g dried cranberries
A pinch of flaked sea salt
4 slices of rye sourdough, toasted
Fresh watercress to garnish


   STEP 1.

   Melt the Lurpak Clarified Butter* in a pan, and add the thyme, bay leaf, crushed garlic and cranberries.

   The Clarified Butter is 100% pure concentrated Lurpak Butter - so it allows you to cook at high temperatures and really lock in flavours.

   STEP 2.

   Lightly salt the salmon and leave on a tray for ten minutes to cure the flesh, then place the salmon into the hot melted butter skin-side down. Cook for 3-4 minutes, then flip over and cook for 2-3 minutes until the fish is opaque.

   STEP 3.

  Chill the contents in a fridge for 30 minutes or until the butter solidifies. Toast the sourdough slices.

   STEP 4.

   Spread the butter (with all the extras) onto the toasted sourdough. Break up the salmon with a fork and place on top of the layer of Clarified Butter. Garnish with fresh watercress and serve!



* (Gifted) In association with Lurpak
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