Confit of Wild Salmon with Garden ‘French’ Sorrel Velouté and Roast River Dove Crayfish Tails

Name: Confit of Wild Salmon with Garden ‘French’ Sorrel Velouté and Roast River Dove Crayfish Tails
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Main course - Serves four
Ingredients: 6 black peppercorns; a few garden herbs; 2 star anise; 12 baby onions; white pepper and salt; 4 ×150-200 g supreme of wild salmon; 250 ml rapeseed oil; 400 g sorrel, finely diced; 125 ml vermouth; 4 sprigs of thyme; 12 crayfish tails, lightly cooked; 300 ml whipping cream; 4 cloves of garlic, peeled; 500 ml fish stock

Preparation info

Main course - Serves
four

Difficulty
Medium
Ready in
1 hr

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

A ‘CLASSIC’. THE ACIDITY OF THE FRESH SORREL CUTS THROUGH THE SLIGHT FATTINESS OF THE SALMON – THE RICH TASTE OF WILD SALMON IS FAR, FAR SUPERIOR TO THE FARMED VERSION, AND CRAYFISH TAILS ARE FAIRLY EASILY AVAILABLE, ALTHOUGH SCALLOPS OR LANGOUSTINE TAILS CAN ALSO BE SUBSTITUTED.

Ingredients

4 ×150-200 g supreme of wild salmon
250 ml rapeseed oil
4 sprig

Method

In a shallow-sided pan or tray, warm the oil and add the baby onions, along with the thyme, garlic, star anise and peppercorns to 110°C, then add the salmon supremes and poach for 10 to 12 minutes.

Whilst these are cooking, heat up a saucepan, then pour in the vermouth and fish stock, and reduce by a half. Add the cream and reduce down again to a coating consistency Check seasoning and

Ingredients

Method

Photos