Confit of salmon with new potato & crab crush & dill drizzle

Name: Confit of salmon with new potato & crab crush & dill drizzle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 500 milliliters about olive oil; 1 garlic clove, peeled and halved; 1 thyme sprig; 6 fillets x 140g skinned salmon fillets; 600 grams new potato (Jersey Royals are good); 1 Tbsp chopped chives; 2 teaspoons chopped dill; 25 grams butter; 200 grams white and brown crabmeat; 1 bunch watercress, stalks removed, to serve; 1 Tbsp chopped dill; 4 Tbsps extra-virgin olive oil; 1 juice lime

Confit of salmon with new potato & crab crush & dill drizzle requires approximately 45 minutes from start to finish. Watching your figure? This gluten free and pescatarian recipe has 1198 calories, 42g of protein, and 107g of fat per serving. This recipe serves 6. This recipe from BBC Good Food requires new potato, brown crabmeat, watercress, and chives. A few people really liked this main course.

Instructions

First, tip the potatoes into a pan of boiling water, then simmer for 15 mins or until soft.

Ingredients you will need

Potato

Water

Equipment you will use

Frying Pan

Drain and keep warm. Meanwhile, pour the olive oil into a thick-based pan or roasting tin that will fit the salmon fillets snugly.

Ingredients you will need

Salmon Fillets

Olive Oil

Equipment you will use

Frying Pan

Add the garlic and thyme, gently heat the oil for a few mins to let the flavours infuse, then turn off the heat.

Ingredients you will need

Garlic

Thyme

Cooking Oil

About 20 mins before you want to serve, slip the salmon into the warm oil. Cook on a low heat for 8 mins (or 10 mins if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 mins, then remove and drain.

Ingredients you will need

Salmon

Fish

Cooking Oil

Meanwhile, place the cooked potatoes into a mixing bowl and lightly crush with a fork.

Ingredients you will need

Potato

Equipment you will use

Mixing Bowl

Add the herbs, butter and a drizzle of olive oil from the salmon, season and mix well, then fold through the crabmeat. To make the drizzle, whisk the dill, olive oil and lime juice together.

Ingredients you will need

Lime Juice

Olive Oil

Crabmeat

Butter

Salmon

Herbs

Dill

Equipment you will use

Whisk

On each plate, fill a cooks ring with the crushed potato mix (if you dont have a ring, spoon into a neat pile).

Ingredients you will need

Potato

Remove the ring and lay a salmon fillet next to it.

Ingredients you will need

Salmon Fillets

Serve a small handful of watercress alongside, spoon around the drizzle, then serve.

Ingredients you will need

Watercress

Equipment

Frying Pan

Mixing Bowl

Whisk

Ingredients

Servings:

500milliliters

about olive oil 1

garlic clove, peeled and halved 1

thyme sprig 6fillets

x 140g skinned salmon fillets 600grams

new potato (Jersey Royals are good)1Tbsp

chopped chives 2teaspoons

chopped dill 25grams

butter 200grams

white and brown crabmeat 1bunch

watercress, stalks removed, to serve 1Tbsp

chopped dill 4Tbsps

extra-virgin olive oil 1

juice lime

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.