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Confit salmon with watermelon, labne and sauce vierge


You'll need

400 ml vegetable oil 400 ml extra-virgin olive oil 2 fresh bay leaves 2 white peppercorns 800 gm piece New Zealand king salmon, pin-boned, cut widthways into 10 pieces 300 gm seedless watermelon, cut into 2cm-thick batons 100 gm labne, coarsely broken To serve: toasted slivered almonds (optional)   Sauce vierge 2 ripe Roma tomatoes, scored 150 ml extra-virgin olive oil 100 ml lemon juice ½ cup (loosely packed) each chervil and flat-leaf parsley, finely chopped ⅓ cup (loosely packed) chives, finely chopped ¼ cup (loosely packed) basil, thinly sliced 1 garlic clove, finely chopped

Method

  • 01
  • Line the base of a large saucepan large enough to fit salmon in a single layer with baking paper. Add oils, bay leaves, peppercorns and 3 tsp sea salt flakes and heat to 80C. Season salmon to taste, place skin-side down in pan and cook until medium rare (4-5 minutes). Remove from oil with a slotted spoon, carefully remove skin (discard) and cool to room temperature (15-20 minutes).
  • 02
  • For sauce vierge, blanch tomato until skins split, refresh, peel, remove seeds. Finely chop, combine with remaining ingredients in a bowl, season to taste.
  • 03
  • Divide salmon, watermelon and labne between plates, drizzle with sauce vierge, season to taste, serve scattered with almonds.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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2010 Yering Station Fumé Blanc

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