Confit Salmon with Mustard and Parsley Mayonnaise and Roasted Beetroot

It’s amayo-zing (I was really pushed to come up with a good pun here and that was the best I could do)…
No wait, I can do better:

As beautiful as the (sal) Monalisa!

This is a seemingly sophisticated recipe that’s actually incredibly simple and can be done by anyone. If you want to impress someone (i.e. a date) but have little to no cooking ability I recommend this dish. The beets could easily be replaced by something else like fennel or green beans or perhaps some samphire. Personally I love to have the salmon and the mayo with toast points. Trout works just as well as salmon here so if you prefer trout then use that instead.

Confit Salmon
(per person)

1 Salmon Fillet
Groundnut Oil
8 Black Peppercorns

Show me the sal-Money!

This is a foolproof way of cooking fish perfectly.  You can cook more or less any type of fish using this method except it doesn’t give you crispy skin so remove the skin after cooking. My recipe uses peppercorns but feel free to be a bit more creative with your spices. Fennel and star anise go really well with salmon and you could bung a bay leaf in there or some lemon thyme.

Place it in a saucepan which fits the salmon snugly, add enough oil to cover and add 8 peppercorns. Depending on the thickness of your salmon this can take from 15 minutes to 30 minutes to cook. All you have to do is turn your hob on at the lowest setting and leave it for a while. This method won’t overcook your salmon as it’s a very gentle method of heating. Let it rest for 5 minutes on some kitchen towel to drain the oil once it’s done and remove the skin (which should peel off nice and easy). You can serve the dish hot or cold. If you serve it cold you can do the whole dish ahead of time (leaving you with a stress free dining experience).

Mustard and Parsley Mayonnaise
(per person)

1 egg yolk
80 ml olive oil
1 tsp wholegrain mustard
1.5 tbsp lemon juice
1 tbsp finely sliced parsley
Salt (for seasoning).

It's making me all emulsional.

This is so easy and so delicious that there’s really no reason not to make it. It’s honestly so much better than conventional mayonnaise so make sure you make plenty and have some bread on hand to mop up any extra. You can find a comprehensive guide on making mayonnaise here.

Try to have all your ingredients at room temperature before you begin. Start with the yolk in a medium sized bowl and add 1 tsp of oil to the yolk. Whisk until the oil and the yolk are thoroughly mixed. Then add a tablespoon (or 3 teaspoons) of oil and whisk again. Add some more oil and repeat until all of the oil is incorporated into the yolk. The mixture should be quite stiff but not as thick as shop bought mayonnaise. Add in the mustard and lemon juice, a little at a time so you can adjust the balance to your liking. Season with a touch of pepper and a liberal seasoning of salt before finally adding the chopped parsley. Serve alongside the fish (the warmth of the fish can cause the sauce to split so try not to let them touch when you plate).

Roast Beetroot
(per person)

1 beetroot
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar

While this does take an hour to cook it’s actually very light on labour and once the beets are done you can just leave them at room temperature until ready to serve.

Wash the beets and rub with 1 tsp of the oil and 1 tsp of water as well as a bit of salt and pepper. Wrap them up in foil with the base of the beet in the centre of the foil sheet so the opening of the foil points up. Place them in the oven at 190⁰C for an hour and a half or until tender (you can check how tender they are with the tip of a knife – they should offer no resistance).

Rub each beet with some kitchen towel to remove the skin – it should come off easily. Cut the beet into quarters then halve each quarter to make eight segments and place them in a bowl. Add the remaining olive oil and the balsamic vinegar as well as a bit of salt and pepper and leave to marinate for at least half an hour. You can leave this for up to a day in the fridge if you want to prepare it ahead of time just remember to bring it up to room temperature before you serve it. Serve the segments along with a bit of the marinade.

 

Tada! Easier than pie.
I leave you with that for a while, I’m off to pick a fight with a bakery blogger.

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One thought on “Confit Salmon with Mustard and Parsley Mayonnaise and Roasted Beetroot

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