Level 3 Confit Salmon
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Salmon confit with a salt, sugar, and citrus zest cure, served with pickled cucumber, seaweed crumb, and burr blonde.
01:45:00 total
Serves 2
hard
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Ingredients
- salmon fillet - 1 (skin and bloodline removed)
- salt - watch the video to see (for cure, 60% of the mixture)
- sugar - watch the video to see (for cure, 40% of the mixture)
- black pepper - watch the video to see (coarsely ground)
- lemon zest - watch the video to see (for cure)
- lime zest - watch the video to see (for cure)
- olive oil - enough to cover salmon in pan (for confit)
- pickled cucumber - watch the video to see (pickled for 12 hours)
- seaweed crumb - watch the video to see
- pickled lemons - watch the video to see (for garnish)
- burr blonde - watch the video to see (traditional French sauce)
- pickled seaweed - watch the video to see (added to burr blonde)
Instructions
- Prepare and Cure the Salmon: Mix the cure of salt, sugar, lemon zest, lime zest, and black pepper. Cover the salmon with the cure mixture and let it cure for 1.5 hours. Then, wash off the cure.
- Confit the Salmon: Preheat olive oil in an oven at 100°C (212°F). Confit the salmon in the oil for 10 minutes.
- Prepare the Cucumber: Char the pickled cucumber in a pan, then season.
- Sear the Salmon: Sear the cured and confit salmon on one side in a hot pan for 45 seconds to a minute.
- Serve: Assemble the dish with the salmon, charred cucumber, seaweed crumb, and garnish with pickled lemons. Finish with burr blonde mixed with pickled seaweed.
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