Salmon Confit on Parsnip Puree

Another nice starter we did here on Orion. Cooking with the guys is really fun here. It is a dedicated team of 11 chefs and Utilities and I can honestly say that it is a pleasure to be with these guys. Everybody works hard and the food that comes out of the galley every day is really good. I would love to be a guest and enjoy the daily treats

Salmon Confit


500 g (17 oz) Salmon Fillet
Coarse salt
Pepper
Bay Leaves
Lemon Zest
Olive oil

Make sure the salmon fillet is trimmed off all the fat (dark pieces), then rub it with coarse salt and pepper.

Put the salmon in an oven proof container, just big enough to hold it. Add the other spices and then submerge completely with olive oil. Heat the dish on the stove till the is about 55 C hot. Transfer the dish to the oven and poach at around 90 C till the salmon is still translucent, but flaky (about 30 minutes). Cool down and leave in the oil till you use it.

Pull the flakes carefully apart.

Parsnip Cream

500 g (17 oz) Parsnip, peeled and grated

250 ml (8fl.oz) cream

250 ml (8fl.oz) milk

3 leaves of gelatin, soaked

100 ml (3½fl.oz) cream, semi whipped

2 Tablespoons virgin olive oil, a light variety

100 g (3 oz) Shallots

½ cup baby leaves– basil, celery, parsley, cress  

Tomato Jelly

1 kg tomatoes, eyes removed

1 tablespoon Tabasco

1 tablespoon white sugar

1 teaspoon sea salt

35 ml (¼fl.oz) Cabernet Sauvignon vinegar

20 ml (¾fl.oz) verjuice

35 ml (¼fl.oz) Vodka

4 leaves of gelatin, soaked

For the Parsnip Cream, 
heat a large bottomed pot to high heat, sweat the eschalot until translucent, add the grated parsnip, cream and milk and continue to simmer on a high heat until tender, stirring occasionally.

Using a food processor, purée the parsnip until smooth and pass through a fine strainer and cool.

In a small saucepan, heat a quarter of the parsnip purée, adding the squeezed gelatin leaves to it and stir until melted and completely incorporated. Fold this warm mixture very quickly back into the cool parsnip puree and