Confit Salmon with Verbena

raymondblanc.com

Peter

Raymond Blanc

Special equipment: blender, cooking thermometer, sous-vide (optional).

subheading: For the cured salmon:

480g Sustainably farmed salmon fillet, skinned

1 tsp Chopped dill

1 tsp Chopped lemon verbena

¼ Grated zest of lemon

10g Sea salt

1 tsp Caster sugar

2 pinches Freshly ground white pepper

subheading: For the apple purée:

2 Large Braeburn apples

2 tbsp Water

1 Squeeze lemon juice

subheading: For the apple and lemon verbena jelly:

250g Apple juice, ideally freshly juiced Discovery apples

20g Lemon verbena, chopped

1g Agar agar

subheading: For marinating the apples:

10g Lemon verbena, roughly chopped

100ml Extra virgin olive oil (40ml if using sous-vide technique)

2 Cox’s Orange Pippin apples

subheading: For cooking the salmon:

400ml Extra virgin olive oil (200ml if using sous-vide technique)

1 Lemon verbena sprig

subheading: For the garnish:

A few drops Verbena oil from the marinated apples (above)

Optional Micro sorrel or other tiny salad leaves

1 tbsp Crème fraîche (optional)

1 tsp Osetra caviar (optional)

Note: Ingredients may have been altered from the original.

Directions at raymondblanc.com

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