Ingredients
Serves 41 x 800g fillets atlantic salmon, skin off
1 orange, zested
1 lemon, zested
1 lime, zested
⅓ cup French confit salt
2 tbsp sugar
1 tbsp ground white pepper
Olive oil for frying
2 bunches cavolo nero, roughly chopped
2 tbsp olive oil
1 x 1cm thick slice flat pancetta
1tbsp chopped rosemary
2 small cloves garlic
140ml vegetable stock
200g freshly podded peas
55g butter
Sea salt and freshly milled pepper
Method
To marinate salmon, combine citrus zests, salt, sugar and pepper. Sprinkle over salmon and leave for 3 hours.
Meanwhile, slice pancetta into ½ cm batons. Fry gently in olive oil in a heavy bottomed pot for 1 minute. Add rosemary and garlic and sauté until the garlic softens. At this point the pancetta should be golden. Add cavolo nero and a little bit of vegetable stock, cover and steam for 1 minute. Add the podded peas and season lightly. Stir in the remainder of the stock. Replace the lid and simmer for 4 minutes.
Meanwhile, quickly rinse and pat dry salmon then portion into 4 fillets. Fry in a little olive oil until rare - this is a sufficient degree to which to cook the salmon due to the curing process. Remove from heat.
Take peas and cavolo nero from the heat, add the butter and allow to stand for a few minutes. Season lightly and present on large bowl plates. Carve the salmon into large ‘Flintstone’ pieces and arrange on the vegetables.
Notes
The petit pois are great with other fish such as barramundi or pearl perch, or try with roasted chicken.
Once the salmon has been cured I have also wrapped the whole fillet tightly in cling wrap, to form and roll shape, and then poached it slowly in water at exactly 44°C for around 30 minutes. Once cool, the salmon can be portioned into neat 'fillets' and served either at room temperature or gently warmed. This technique produces salmon that has the appearance of being quite raw but it is in fact cooked through - the texture is quite amazing.