Confit Salmon Ingredients
- 2 x 200g fresh Regal salmon fillets, cut in half lengthways
- 700 ml olive oil
- 1 piece lemon rind
- 1 garlic clove
- 125 g flour
- 2 egg yolks
- 1 whole egg
- 1/2 tbsp. olive oil
- 1 tbsp. milk
- 1 tbsp. butter
- 2 purple shallots, finely diced
- 1 bunch of asparagus, trimmed, with the tops removed
- 2 tbsp. mascarpone cheese
- 1/4 cup pure cream
- Zest of ½ lemon
- ¼ cup fish stock
- 2 large ripe but firm tomatoes, blanched, peeled, seeded and diced
- 2 tbsps. chopped parsley
For the pasta, pile the flour onto a bench, making a wide well in the centre, crack in the egg yolks, whole egg, milk and olive oil and with your fingers break up the eggs using a circular motion to incorporate the flour slowly. This will ensure smooth dough. Continue the process until you have a soft dough and it all starts to come together. It may look a little shaggy but as you then start to knead the dough it will become silky smooth. If the dough becomes too sticky add a small amount of flour to your bench. Continue kneading for 10 – 15 minutes, the dough should be tight to pull it apart not soft and stretchy. Flatten out the dough a little into a disk and cover with plastic wrap, rest for 30 minutes before rolling.
Using a pasta machine or rolling pin, roll out the dough thin enough so that you can just see your fingers through the sheets but not so thin that they break through, about 1mm thick. Although you will only need 4 sheets of pasta of about 20 cm lengths for this dish, rollout the remainder of pasta and freeze it for another dish.
To confit the salmon set your oven to 60c, pour the oil into a dish large enough to hold the salmon pieces but also to ensure that the oil will cover the salmon completely. Add in the lemon rind and garlic clove. Place the oil in the oven until it reaches 60c. You can use a thermometer for this or it will take about 15 minutes for the oil to reach this temperature.
Add the salmon fillets into the oil and place it back into the oven for about 15 minutes. You can test the salmon by sliding a sharp knife into the flesh; if it flakes apart easily then the fish is ready. It will appear raw but in fact the oil would have cooked it. Gently remove the salmon from the oil and set it aside covered with plastic film.
To make the sauce heat a frypan and add in the butter and sauté the shallots without colour for 1 minute, add in the asparagus and cook for 2 minutes, add in the mascarpone and the cream and season with salt, pepper and the lemon zest. Loosen the sauce with the fish stock and simmer for another minute. Add in the tomatoes and set the sauce aside.
Bring a pot of water to the boil, toss in a tablespoon of salt and cook the pasta for about 2 minutes, drain and rinse with a little warm water to cool the pasta enough to handle it.
Carefully wrap the pasta around the salmon and place it onto your serving plate, top with a couple of spoonfuls of the hot sauce and garnish with chopped parsley. Serve warm.