Confit Of Salmon With New Potato & Crab Crush & Dill Drizzle
This elegant recipe features tender salmon fillets gently poached in aromatic olive oil infused with garlic and thyme. Paired with a luxurious herb and crab-crushed potato medley with a zesty dill and lime drizzle, this dish is sure to impress with its flavors and presentation. Elegant and delectable, it's perfect for a special dinner or entertaining guests.
— Constant Cookbook
Ingredients
- about 500ml olive oil
- 1 garlic clove , peeled and halved
- 1 thyme sprig
- 6 x 140g skinned salmon fillets
- 600g new potatoes (Jersey Royals are good)
- 1 tbsp chopped chives
- 2 tsp chopped dill
- 25g butter
- 200g white and brown crabmeat
- 1 bunch watercress , stalks removed, to serve
- 1 tbsp chopped dill
- 4 tbsp extra-virgin olive oil
- juice ½ lime
Instructions
- 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.
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT25M
Yield
Serves 6
Nutrition
- Calories: 574 calories
- Fat Content: 41 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 0.61 milligram of sodium
Comments
No comments found.