04/09/2023
🍴🍒🍆 ~ Recipe of the Day! ~ 🍅🥝🍴
Olive Oil Poached Salmon with Fennel and Apple Slaw
👉🫐 ~ What we need ~ 🍳👈
1/4 cup (55g) salt
500g salmon fillet (skin on), pin-boned
2 cups (500ml) mild extra virgin olive oil
1 each red delicious and Granny Smith apples, thinly sliced into wedges
1 fennel bulb, thinly sliced, fronds reserved
1 eschalot, thinly sliced
Juice of 1 lemon
2 tbs sour cream
1 tbs wholegrain mustard
👉🍍 ~ What to do ~ 🫘👈
1.Place the salt and 2 cups (500ml) water in a saucepan over high heat, stirring until salt dissolves. Remove brine from heat and chill until completely cold. Place salmon in brine and set aside at room temperature for 15 minutes.
2.Remove salmon, discarding brine, and pat dry with paper towel.
3.Place oil in a flameproof roasting pan, ensuring there’s enough oil to cover salmon (add more oil if necessary).
4.Place pan over medium-low heat and bring oil to 72°C. Carefully place salmon in oil and cook, maintaining temperature at 72°C, for 10 minutes, then remove from heat.
5.Set the salmon aside at room temperature to poach in cooling oil for 11/2 hours or until flesh is opaque but still rare in the center. Combine apple, fennel and fronds, eschalot, lemon juice and 2 tbs poaching oil in a bowl. In a separate bowl, combine the sour cream and the mustard. Season.
6.Divide sour cream mixture among plates and top with salmon and salad.
