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Tim and Kyle - Confit Salmon

with Pea Puree

Prep time: 30 mins    Cook time: 15 mins    Serves: 4

Ingredients

500ml light olive oil

4 x 150g salmon fillets, skin on

Fresh mint leaves, to garnishDressing

200ml sour cream

15 baby capers, rinsed

1 spring onion, chopped

2 tsp lime juice

Salt and pepper, to seasonPea Puree

500g peas

1/3 cup finely chopped mint

1/3 cup finely chopped basil

1 lime, juiced

60ml sour cream

Method

  1. To make dressing, blend all ingredients to combine. Season. Set aside.
  2. Preheat oven to 100C.
  3. Place oil in a baking dish. Place in oven and bring to 55-60C. Place salmon in oil and return to oven for 10-12 minutes. Remove salmon from oil and drain on paper towel. Peel off skin.
  4. Preheat a frying pan over medium heat. Add salmon skin and cook, turning, for 2 minutes or until crisp and golden. Cut into pieces and season with salt.
  5. To make pea purée, cook peas in a saucepan of boiling water for 3-4 minutes or until tender. Drain. Reserve half a cup of peas. Transfer remaining peas to a blender and blend until smooth. Add remaining ingredients and blend until smooth. Season.
  6. Divide pea purée among serving plates and top with salmon. Spoon over dressing and garnish with reserved peas, salmon skin pieces and mint to serve.
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