Saumon Confit Flamme

Ingredients

Method

1. 1

   Pour the ingredients for the marinade into a baking tin, and stir until the salt and sugar have completely dissolved. Cut the salmon into vertical slices, put them into the liquid, and place in the refrigerator to chill for 40 minutes.

2. 2

   Remove the salmon slices from the marinad and pat off any excess moisture with a paper towel. Pour the olive oil into a heat-resistant plastic bag and add the salmon. Seal the bag completely so that no air can get in.

3. 3

   Fill a large cooking pot with water and heat it to between 105°F/40° C and 113°F/45° C while letting the bag cook for one hour. After the hour is up, remove the bag out of the water and let it rest for approximately one hour or until it returns to room temperature.

4. Now let’s make the Salmon Ice Cream

   4

   Pour the fresh cream into a bowl and use an electric mixer to whip it until it has stiff peaks.

5. 5

   Put the [A] ingredients into a food processor and blend them. Pour the mixture into the bowl with the cream and use a spatula to carefully fold them together. Once mixed, put into the freezer to chill until the mousse reaches your desired firmness.

6. 6

   Wrap the salmon from step 3 in bacon and then lightly sear it with a cooking torch. Dip a spoon in water to dampen it and then use it to put scoops of the mousse onto a plate. Sprinkle with black pepper if desired and garnish with a sprigs of dill, salmon roe, or other sides of your choice.