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• Confit of Shetland Salmon with Savoy Cabbage and an Orange and Dill Sauce

Confit of Shetland Salmon with Savoy Cabbage and an Orange and Dill Sauce

Recipe Information

Ingredients

• 4 x 75g Shetland Salmon fillet portions
• 15g mustard seeds
• ½ bunch fresh dill
• 75g fennel
• 250ml lemon oil

For the cabbage parcel

• ½ head Savoy cabbage
• 2 heads of chicor
• 8 white onions
• ½ clove garlic
• zest of 4 oranges

For the sauce

• 500ml orange juice
• 500 ml fish stock
• ½ bottle Noilly Prat
• Dill stalks

Method

Lightly bar mark salmon on a hot char grill. Then place the pieces of salmon onto a tray and cover with mustard seeds, dill, fennel and then the lemon oil. Place the salmon under a low grill to gently cook through. This will ensure the salmon stays nice and moist.

For the cabbage parcel

Prepare the cabbage and then blanch the leaves lightly. Caramelize the onions, chicory and garlic with a little brown sugar and finish with the orange zest. Wrap in the Savoy cabbage and squeeze into balls in a muslin.

For the sauce

Reduce all the ingredients to a smooth consistency, finish with butter and strain. To Serve Assemble the dish in a small bowl and finish with baby fennel and deep fried dill.