Confit Salmon with Roasted Fennel and Avocado Mousse

• Serves 4

• Preparation time: 90

• Cooking time: 50

Ingredients

Orange salmon roe, to garnish

CONFIT SALMON

1 litre water
60g salt
4 x 100g skinless salmon fillets, pin boned
800ml olive oil
1 vanilla bean, split, seeds scraped
1 tsp fennel seeds, toasted

ROASTED FENNEL

2 baby fennel
2 tbs olive oil
2 tsp lemon juice

AVOCADO MOUSSE

1 avocado, peeled, seeded
1 tbs crème fraiche
1 tbs lemon juice

CABBAGE SALAD

2 tsp olive oil
2 tsp lemon juice
1 cup thinly sliced white cabbage
2 tbs fennel fronds

Method

1. Create a brine for the confit salmon by combining the water and salt in a shallow glass bowl (just big enough to fit salmon). Add salmon in a single layer. Refrigerate for 15 minutes.
2. Preheat oven to 180C.
3. Trim fennel and cut into 5mm slices (reserve fronds for salad). Place on an oven tray and drizzle with oil and juice. Season.
4. Roast for about 20 minutes or until tender and lightly caramelised, turning half way through.
5. Reduce oven to 50C.
6. Remove salmon from brine, rinse in clean water and pat dry. Place oil, vanilla and fennel seeds in an oven dish (just big enough to fit salmon). Place dish in oven and using a digital thermometer, bring to 50C. Add salmon in a single layer.
7. Bake for about 20 minutes or until just cooked. The texture should be soft, silky and melting. Remove salmon and drain on absorbent paper.
8. To make avocado mousse, blend all ingredients until smooth. Season. Refrigerate until required.
9. To make cabbage salad, whisk oil and juice in a bowl. Add cabbage and fennel fronds. Toss to combine. Season.
10. Smear avocado cream onto serving plates and top with salmon. Serve with roasted fennel and salad. Garnish with salmon roe.

Notes

For a wispy light salad, slice the cabbage on a mandolin.

For extra crunch, try adding some roasted fennel seeds to the salad.

Crème fraîche is a French style sour cream.