Name: Confit salmon with watermelon, labne and sauce vierge
Prep time: 75 min
Cook time: 10 min
Total time: 85 min
Yield: 10
Ingredients: 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 each chervil and flat-leaf parsley, finely chopped (loosely packed); ⅓ cup chives, finely chopped (loosely packed); ¼ cup basil, thinly sliced (loosely packed); 1 garlic clove, finely chopped

Confit salmon with watermelon, labne and sauce vierge

Australian Gourmet Traveller recipe for Confit salmon with watermelon, labne and sauce vierge

Serves 10

Prep

1H 15M

Cook

10M

Total

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

Ingredients

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 each chervil and flat-leaf parsley, finely chopped (loosely packed)

⅓ cup chives, finely chopped (loosely packed)

¼ cup basil, thinly sliced (loosely packed)

1 garlic clove, finely chopped

Method

Main

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
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles