• 1.2 kg (2 lb 10 oz) piece of king salmon fillet, skin on and pin-boned
• 90 ml (3 fl oz) olive oil
• 200 ml (7 fl oz) vegetable oil
• sea salt and freshly ground black pepper

Remove the skin from the salmon and refrigerate the fillet until required. Rinse and remove any scales from the skin. Place on a baking tray lined with baking paper and dry in a dehydrator at 60°C (140°F) for 5 hours. Alternatively, place in the oven on the lowest temperature and leave until completely dry.

Meanwhile, heat a saucepan of water to 68°C (154°F). Cut the fillet into 6 equal portions. Place each in a small vacuum-seal or zip-lock bag with 3 teaspoons olive oil. Follow the Masterclass on sous-vide cooking and cook the fish for 4 minutes, then remove from the bags and keep warm.

When ready to serve, heat the vegetable oil to 180°C (350°F). Cut the dehydrated skin into 3 cm (1¼ inch) squares and deep-fry for 1 minute or until bubbled and crisp. Remove and drain on paper towel. Using a sharp knife, slice into 3 mm (¼ inch) thick strips. Season with salt and pepper and serve immediately.