4 x 100g pieces of salmon, skin on and pin boned
1L Spanish olive oil
2 tsp. coriander seeds
1 tsp. peppercorns
2 sprigs thyme
2 sprigs mint
2 sprigs flat leaf parsley
Olive Oil Carrot Puree:
3 carrots, peeled and cut into cubes
1 clove garlic, peeled
2 strips of orange zest
100ml Spanish extra virgin olive oil
1 chorizo, skin removed
1 handful fresh breadcrumbs
1 French shallot, finely chopped
1 ½ tsp. capers
1 tbs. sherry vinegar
3 tbs. Spanish extra virgin olive oil
For the carrot puree, add carrots, garlic and orange zest to a steamer basket. Steam for about 20 minutes or until the carrot is soft. Once cooked, place carrot, garlic and orange zest in a food processor and blend. With the motor still running slowly add the extra virgin olive oil. Season the puree with salt.
For the chorizo crumbs, pulse chorizo for few seconds in a food processor. Heat the olive oil in a frying pan and fry the chorizo until golden brown. Now add the breadcrumbs and toss in the pan until golden brown and crispy. Add the remaining ingredients and then turn off the heat.
Pre-heat the oven to 75˚C.
In a deep baking tray add olive oil, coriander seeds, peppercorns, thyme, mint, parsley, salt and finally the salmon fillets. It's important that the salmon fillets are completely submerged in the olive oil. Place in the oven and cook for 10-15 minutes or until when gently pressed the fish almost falls apart.
Once cooked, remove the fish from the oil. Serve on the carrot puree and then finally garnish with the chorizo crumbs.
It's important to have a thermometer for this recipe, as the aim is to cook it on a very low and even heat, allowing it to confit and not bake.
You know the oven is too hot if the oil starts to bubble and if you see protein extracting from the fish.
If the oven is still too hot on your lowest degree, leave the oven door ajar whilst cooking.