Confit salmon with mint and coriander chutney and pomegranate and pistachio chaat
- May 2018
- Serves 4 as a main course or 6-8 as a sharing starter
- Hands-on time 1 hour, plus 1 hour curing
”Confit is a classic French technique in which fish or meat is submerged in fat and cooked over a low heat, giving it a beautifully soft texture. The herby chutney and pomegranate and pistachio chaat cut through the dish’s richness” – Ravinder Bhogal
If you like the look of this, you’ll also enjoy our confit mackerel fillet with Serrano ham and gazpacho jelly.
- 32g (5.9g saturated)
- 3.6g (3g sugars)
- 600g organic salmon fillet, skinned and pin-boned (ask your fishmonger)
- 500ml olive oil
For the masala salt
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp cardamom pods, seeds removed and finely crushed
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 1 cinnamon stick
- 1 mace blade
- 4 tbsp sea salt
For the pomegranate & pistachio chaat
- 100g unsalted pistachios kernels
- Small bunch fresh coriander, finely chopped
- 1 small red onion, finely chopped
- 1 red chilli, deseeded and finely chopped
- 50g sprouted mung beans (optional)
- Seeds from 1 small pomegranate
- 1 tsp chaat masala (from the world food section of large supermarkets; optional)
- Juice 1 lime
- 60ml extra-virgin olive oil
- For the mint & coriander chutney
- Small bunch fresh mint, leaves picked
- Small bunch fresh coriander, leaves and stalks roughly chopped
- 1 green chilli, roughly chopped
- ½ tsp toasted cumin seeds, coarsely ground
- Juice ½ lime
- 1 tsp caster sugar
- 150ml greek yogurt
You’ll also need…
- Digital probe thermometer
- To make the masala salt, toast all the spices (but not the salt) in a dry frying pan for 2-3 minutes until fragrant, then cool. Add the salt, then grind in a spice/coffee grinder or in a pestle and mortar to a fine powder.
- Put the salmon on a large plate and rub all over with the masala salt. Chill, covered with cling film, for 1 hour until lightly cured.
- Meanwhile, make the chaat. Heat the oven to 160°C/140°C fan/gas 3. Spread the pistachios out on a baking tray and roast for 8-10 minutes, moving them around to make sure they’re evenly roasted. Cool, then chop finely and put in a serving bowl with the remaining ingredients. Mix well and season with salt and pepper.
- For the chutney, put the herbs, chilli, cumin, lime juice, sugar and some salt and pepper in a food processor or mini food processor and whizz to a paste (or finely chop by hand). Put the yogurt in a serving bowl and stir in the paste, then season to taste. Cover until needed.
- When the salmon is ready, rinse well and pat dry with kitchen paper. Put the salmon in a deep frying or sauté pan (it should fit snugly), then pour in the olive oil to cover. Put the pan on a medium heat and heat the oil until it reaches 60°C on a digital probe thermometer. Cook for 8 minutes, then remove from the heat and leave it in the oil for 2 minutes more. Carefully lift the salmon out of the oil and drain on kitchen paper.
- Put the salmon on a serving platter, spoon over the chutney, then top with the chaat, reserving some of both to serve alongside.
After curing the salmon for 1 hour, rinse off the salt and the fish will keep, covered in the fridge, for up to 24 hours.
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