Confit of Basil Cured Sockeye Salmon with Grapefruit & Fennel Relish

Suggested wine pairing
Reserve Sauvignon Blanc, Five Vineyards Chardonnay or Reserve Pinot Gris

Yield: 6-8 portions
1    side sockeye salmon - skin on, scaled, pin bones out (approx 1kg)
2    lemon, zested with juice
1    lime, zested with juice
75    g coarse sea salt
125    g white sugar
100    g fresh basil leaves - coarsely torn

Method: In a large bowl combine salt, sugar, lemon zest, lime zest and basil. Lay salmon skin side down on a large plate or tray. Rub salt and basil mixture evenly on salmon. Pour lemon &l lime juice over salmon and wrap the salmon with plastic. Place in refrigerator and chill for 12 hours. Moisture will be pulled from salmon. Remove salmon and gently rinse under cold water. Pat dry. Portion into 120g pieces.

Confit of Salmon

500    olive oil
500    canola oil
6    sprigs of basil
   portions of basil cured sockeye salmon (see above)
   steamed green beans as garnish

Method: Make up Relish in advance and have ready. In a large heavy bottomed pot, bring both oils to a temperature of 70° Celsius. Carefully lower salmon pieces into the hot oil - two pieces at a time. One wants to confit the salmon in batches so that the oil does not cool down. Allow to gently cook for approximately 4-6 minutes, or until slightly under medium. Once cooked, remove from hot oil & let drain on paper towel, remembering it will still cook a little further whilst resting. Continue to cook all the pieces of salmon. Serve with Grapefruit and Fennel Relish and steamed green beans. Garnish with torn basil leaves.

Grapefruit and Fennel Relish

2    heads fennel
1    onion
100    ml olive oil
60    ml white sugar
60    ml verjus
1    tsp mustard seed
2    grapefruit with segments, zest and juice
1/2    fresh vanilla pod - scraped

Method: Thinly slice fennel and onion with a sharp knife or mandolin. In a large pot over medium heat sweat fennel and onion in the olive oil without colouring. Once the fennel is tender, add sugar, verjus, mustard seed, grapefruit juice, zest and scraped vanilla. Simmer for about 30-40 minutes until liquid is cooked out and all ingredients are tender. Remove and cool. Once cool refrigerate before serving.

Recipe by: The Culinary Team
at Mission Hill Family Estate

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