Tom Kitchin recipe: Confit of wild salmon, ragout of girolles

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

Published: September 2, 2016
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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.


Recipe: Hogmanay steak pie


  • 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
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