Olive oil poached Scottish salmon

Serving size: 4
Preparation time: 25 minutes
Cooking time: 50 minutes

4 x 120g Supremes of Scottish salmon – skin on
2lt olive oil
300g Jerusalem artichokes
100ml white wine
50g butter
2 shallots – finely chopped
½ clove of garlic – finely chopped
150ml double cream
1 tablespoon of Verjus
Salt and ground white pepper to taste

For the slaw:
200g peeled and thinly sliced celeriac
100g Brussels sprouts
2 apples
100g mayonnaise
1 tablespoon of chopped capers
1 teaspoon of whole grain mustard
1 tablespoon of chopped tarragon
2 tablespoon of lemon juice
Salt and black pepper to taste

Featured in:
January 2012

Season the salmon with salt and pepper; heat the oil at 50C.

To make the slaw, peel and slice the apples, mix them with the lemon juice, mustard, capers and mayonnaise. Add the celeriac and the tarragon. Peel and wash the sprouts and add them to the apples. Finally, season with salt and pepper and set aside.

Put the chopped shallots and garlic in a pan with butter and cook for 1 minute. Peel and slice the artichokes and add them to the shallots and cook for 2 minutes. Wet with the white wine and a little water. Cook for 10 minutes then add the cream and season with salt and pepper. Cook for a further 10 minutes. Pass in a blender and add the verjus then blend to a fine puree.

Place the salmon fillets in the 50C warm oil and cook for 20-25 minutes until the core reaches 45C. Strain and pan roast the skin side in a non-stick pan for 1 minute.

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