Confit of salmon with ginger oyster sauce

Confit of salmon with ginger oyster sauce

Confit de saumon à la sauce d’huître et de gingembre

By
From
Luke Nguyen's France
Makes
4
Photographer
Alan Benson

You’ll need a kitchen thermometer for this recipe, to check that the oil stays at exactly the right temperature for poaching the salmon.

Ingredients

Quantity Ingredient
1 litre extra virgin olive oil
1 tablespoon cumin seeds
1 garlic bulb, sliced in half, leaving the skin on
6 thyme sprigs
1 lemon, zested
10 basil leaves
4 x 200g salmon fillets
3 spring onions, julienned, then submerged in cold water for 5 minutes to create spring onion curls

Ginger oyster sauce

Quantity Ingredient
2 tablespoons thinly sliced ginger
1 tablespoon thinly sliced garlic
100ml shaoxing rice wine, (see glossary)
250ml chicken stock
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 small fennel bulb, thinly sliced

Method

  1. Pour all the olive oil, except for about 2 tablespoons, into a heatproof dish or small deep frying pan, about 20 cm in diameter and 10 cm deep. Place over low heat and warm the oil to 60˚C.
  2. Add the cumin seeds, garlic, thyme, lemon zest and basil.
  3. Now add the salmon and cook at 60˚C for 8–10 minutes, or until the fish is almost transparent.
  4. Meanwhile, make the ginger oyster sauce. Bring a wok to medium heat, add the reserved 2 tablespoons of olive oil and sauté the ginger and garlic for about 1 minute, or until fragrant.
  5. Add the rice wine and cook for about 10 minutes, until the volume has reduced by half. Stir in the stock, oyster sauce and soy sauce. Leave to simmer for 5 minutes, then add the fennel.
  6. Remove the salmon from the oil and transfer to four serving plates. Ladle the ginger oyster sauce over the fish, garnish with the spring onion curls and serve.
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