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)
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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