Add a woodland twist to summer salmon with this Tom Kitchin recipe for Confit of wild salmon, ragout of girolles

  • 45
  • 4
  • Medium
Scottish salmon is renowned as some of the best in the world, which is why it’s often found on menus in some of the top restaurants across Europe and further afield. I get lots of people telling me they don’t find salmon very exciting, but it’s an incredibly versatile ingredient that you can do so much with if you try some different flavour combinations and use a little imagination. We always use wild salmon from Scottish shores at the restaurant which is some of the best quality and flavour you’ll find. Wild salmon is available until around the end of September, so while it’s coming to the end of its seasonal best right now, the next few weeks are a good time to make the most of it. If you can’t get hold of fresh, wild salmon, you can also use good quality farmed salmon sourced from your local fishmonger. We love to wander down to Welch Fishmongers at Newhaven on Saturdays as they have a great variety of seafood on offer and their salmon is top quality.

Ingredients

  • 2 litres extra virgin olive oil
  • 4 skinless wild salmon fillets (approximately 120g)
  • 1 tbsp vegetable oil
  • 300g girolles (washed)
  • sea salt
  • 200ml chicken stock
  • 30g unsalted butter (diced)
  • 2 carrots
  • 50g fresh peas
  • 100g baby green lettuce (finely shredded)
  • juice of 1 lemon
  • cracked black pepper
  • handful of pea shoots

Method

Confit of wild salmon, ragout of girolles

To cook the salmon, place the olive oil over a low heat and hold at a temperature of 40C.

Place the salmon on the oil for about 30 minutes, turning frequently until it is 37C in the middle (check this by inserting a skewer in the fish and touching it to your lip).

Meanwhile, heat a large sauté pan over a medium high heat and add 1 tablespoon of vegetable oil. Add the girolles along with a generous pinch of salt.

Sauté the girolles for 30 seconds then add the chicken stock and half of the butter. Cook for about 2 minutes until the girolles are tender.

Strain, keeping the cooking liquid as this will become the sauce.
Cook the carrot dice in a pan of salted boiling water until tender, drain and set aside.

To make the sauce, reduce the cooking liquid by three-quarters then whisk in the remaining butter. Continue to reduce until you have a nice sauce consistency.

Add the cooked girolles, carrots cut into 5mm dice, peas and lettuce. Cook until the lettuce has wilted. Season with a little lemon juice and pepper.

Portion the ragout into 4 bowls then carefully carve the salmon fillets in half and arrange on the top of each dish. Garnish with pea shoots.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.