Chefs' Recipes

Confit salmon with watermelon, labne and sauce vierge

Australian Gourmet Traveller recipe for Confit salmon with watermelon, labne and sauce vierge
Ben Dearnley
1H 15M
1H 25M

“The confit and the sauce vierge are classic elements of French cuisine, and the watermelon is the pièce de résistance – it adds a refreshing summer element.” Jérôme Trémoulet, The Hotel Windsor


Sauce vierge



1.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).
2.For sauce vierge, blanch tomato until skins split, refresh, peel, remove seeds. Finely chop, combine with remaining ingredients in a bowl, season to taste.
3.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 .

Drink Suggestion: 2010 Yering Station Fumé Blanc Drink suggestion by Jérôme Trémoulet


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