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

Simple looks, great taste.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
4	Fresh Salmon, Fillet	Main	Chargrill, Grill	Less than 30 minutes

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.