Donovan Cooke’s Olive Oil Confit of Salmon with a Ragout of Fresh Soya Beans, Tomato and Scallion, a Radish and Ginger Salad, Blood Orange Reduction and Coriander Oil
Donovan Cooke's Olive Oil Confit of Salmon with a Ragout of Fresh Soya Beans, Tomato and Scallion, a Radish and Ginger Salad, Blood Orange Reduction and Coriander Oil
600gms Salmon Fillet (trimmed)
2 Litres Virgin olive oil
Ragout of Soya Beans
40gms Scallions, chopped
100gms Fresh soya beans
1 Clove garlic, chopped
2 Tomatoes, blanched, peeled and chopped
20g Unsalted butter
200gms Coriander, blanched and then plunged into ice water
100ml Olive oil
Blood Orange Reduction
500mls Blood orange juice
Salt and pepper to taste
120ml Pickled ginger dressing (see below)
40gms Scallions, thinly sliced
20gms Red radish, cut into matchsticks
20gms Pickled ginger (see below)
40gms Carrots, cut into matchsticks
5gms Coriander leaves
300ml raspberry vinegar
70g Orange zest
10 Black peppercorns
10 Coriander seeds
5 Cardamom seeds
150g Ginger, peeled and thinly sliced
Pickled Ginger Vinaigrette
100ml Pickled ginger juice
1 Scallion, thinly sliced
Zest of ¼ Grapefruit
30g Dijon mustard
150ml Olive oil
Salt and pepper to taste
For the Salmon
Trim the salmon to remove all the blood lines under the skin (for presentation as well as the texture). Shape salmon to ensure even thickness. Pre-heat deep pan with the oil to 65ºC and lower in salmon, presentation side up. It is best to half cook the salmon and rest it in a warm place covered with plastic kitchen wrap, then finish cooking just before serving (it takes 10-15 minutes depending on the thickness of the fish).
For the Ragout
Sweat scallions and garlic in butter, add peeled soya beans and cream then bring to a boil, and reduce to amount that just coats the soya beans, then add tomatoes and mix well.
For Coriander Oil
Blend coriander with olive oil until well mixed.
For Blood Orange Reduction
Pour orange juice in small pan and reduce, add cream and whisk in butter. Season.
Place all the ingredients in a bowl ready to be dressed with pickled ginger vinaigrette.
For the Pickled Ginger
Place sugar, vinegar, water, zest, peppercorns, coriander and cardamom seeds in a pan and bring to boil. Add ginger slices and simmer for 15 minutes. Place syrup in an airtight jar and allow to cool. After it has cooled seal the jar and store in fridge. Yields 500ml.
For the Vinaigrette
Strain pickled ginger juice, whisk in mustard, scallion and zest, adding olive oil slowly until it begins to thicken. Add a little ginger juice to thin and then remaining oil, followed by remaining ginger juice. Season. Yields 500ml.
Finish cooking salmon in oil (best served as medium rare). Set the ragout on a serving plate and drizzle coriander oil on one side of the plate and blood orange reduction on the other side. Remove salmon from oil, pat dry and sprinkle with sea salt. Place on top of ragout. Toss garnish ingredients with vinaigrette and arrange on top of salmon. Serve immediately.