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Confit Salmon with Spinach and Tomato

Serves Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat water in sous vide machine to 38C.
  • Place each salmon fillet in a sous vide bag with a drizzle of olive oil and pinch sea salt. Place in sous vide machine until cooked through, about 40 minutes. Remove from water and set aside.
  • Bring some water to a boil in a wok set over high heat. Line a bamboo steamer with baking paper. Form a circle with spinach leaves (about 8 leaves), all over lapping slightly. Reduce heat under wok to low. Place steamer in wok, cover and allow spinach to steam until wilted and soft. Remove steamer form wok and remove paper with spinach from the steamer. Repeat process to form 3 more cooked spinach circles.
  • Pring some water to a boil in a wok set over high heat. Line a bamboo steamer with baking paper. Form a circle with spinach leaves (about 8 leaves), all over lapping slightly. Reduce heat under wok to low. Place steamer in wok, cover and allow spinach to steam until wilted and soft. Remove steamer form wok and remove paper with spinach from the steamer. Repeat process to form 3 more cooked spinach circles.
  • Remove spinach from heat and transfer to a cheesecloth lined sieve. Squeeze spinach to remove all liquid and set aside.
  • Divide cooked, drained spinach into 4 and squeeze and shape each into a ball. Lay each ball in the middle of the steamed spinach circle and wrap ball in steamed spinach. Wrap each ball tightly in plastic wrap and return to steamer and wok to warm.
  • Place the cherry tomatoes and remaining 100 grams butter in a blender and process until smooth. Pass through a sieve into a saucepan and place over low heat. Whisk until butter melts. Add remaining 80ml olive oil and orange juice and whisk to combine. Season to taste.
  • To serve, remove salmon from sous vide bags and place on plate. Add spinach ball and drizzle with olive oil. Add sauce and season with black salt.

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