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Salmon with confit of lemon and croutons

Published on June 30, 2015
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James Tanner gets creative with lemons at the Barbican Kitchen

salmon-with-confit-of-lemons

Serves 4

You will need

For the confit:

  • Lemon 2, peeled
  • Water 50ml
  • Caster sugar 100g

For the croutons:

  • White bread 2.5cm slices, from an unsliced loaf
  • Caster sugar 150g
  • Olive oil 1 tbsp.

Organic salmon fillet 400g, skin on  and scaled

Rocket 25g

Sea salt and black pepper

Method

  1. For the confit of lemon: use a small paring knife to cut between the thin skin (membrane) of the lemon to release the segments. Remove any pips before placing the segments in a bowl. Pour the water into a saucepan, add the sugar and bring to the boil, stirring until the sugar has dissolved. Pour over the lemon segments and leave to cool.

  2. For the caramel croutons: slice the crusts off the bread and discard. Cut the bread into 2.5cm cubes. Place the sugar in a pan and heat over a low heat until the sugar begins to dissolve. Watch carefully and when it begins to melt, swirl the pan to ensure an even colour (do not stir the sugar).

  3. Once it’s an even golden colour, remove from the heat and toss the bread in the pan. Stir to coat. When golden, remove the caramel croutons from the pan and transfer onto a sheet of baking parchment to cool.

  4. To cook the fish: heat the oil in a large non-stick frying pan over a high heat. Season the salmon with crushed sea salt and freshly ground black pepper. Cut the fillet in half and then divide each piece in half again. Place the fillets in the hot pan, skin-side down, and cook for 4 minutes. Turn and cook for a further minute.

  5. Arrange the fish on warmed serving plates, with the rocket, caramel croutons and confit of lemon slices.

Plymouth Gin Distillery, 60 Southside Street, Plymouth, PL1 2LQ

01752 604448

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