Slow Cooked Salmon Confit, Served with Pumpkin in Textures
by Stephan Zoisl
The slow-cooked confit melts in your mouth and highlights the exquisite flavour of salmon! If you think that serving the confit with pumpkin might make the dish boring, think again – this recipe uses the humble pumpkin in not one, but five different ways!
Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 2-4 Servings
INGREDIENTS:
- 600g Salmon Trout
- 60g Red Onion
- 20g Parsley
- 20g Chives
- 100g Sour Cream
- 50ml Olive Oil
- 50ml Extra Virgin Olive Oil
- 30g Butter
- 600g Pumpkin
- 10g Sugar
- Spices
- 10ml Pumpkin Seed Oil
- 0.5 punnet Purple Shiso
- 15g Pumpkin Seeds
- Salt & Pepper
DIRECTIONS
- Trim trout, remove skin and bones, cook in small amount of olive oil at 55C till cooked. Flake the trout and marinate.
- Prepare pumpkin puree and pickled pumpkin.
- Place trout confit (80g) onto the plate, make dots of pumpkin puree.
- Garnish with pickled pumpkin (ribbon & cubes)
- Finish with purple shiso, pumpkin seeds and pumpkin seed oil.
EQUIPMENT
- 4 x Squeezy bottles for puree.
- 2 x Fine nozzle squeeze bottle for oil.
- 2 x Rings (stainless still) for trout confit.