Confit of salmon, apple and lemon verbena

Recipe from Kitchen Secrets by Raymond Blanc.

I created this delicate dish with subtle hints of flavours over a decade ago and it’s still a classic at Le Manoir. To achieve it I cured salmon fillets lightly, then applied a very low heat – just enough to lose the rawness, but ensuring the salmon would keep its wonderful colour. The texture was melting and the flavour delicate. Here I use the advantages of the sous-vide technique. As the food is cooked in a pouch under vacuum at a low temperature, the flavours, colours and textures are superior; you also minimise the loss of nutrients. However, as most domestic kitchens do not have a sous-vide machine, I have also given you the method I used before I acquired one; it works perfectly.

Preparation: 40 mins, plus 3–4 hours marinating.

Special equipment: blender, cooking thermometer, sous-vide (optional).

Confit Salmon MAIN

Ingredients Required

For the cured salmon
480g Sustainably farmed salmon fillet, skinned
1 tsp Chopped dill
1 tsp Chopped lemon verbena
¼ Grated zest of lemon
10g Sea salt
1 tsp Caster sugar
2 pinches Freshly ground white pepper
For the apple purée
2 Large Braeburn apples
2 tbsp Water
1 Squeeze lemon juice
For the apple and lemon verbena jelly
250g Apple juice, ideally freshly juiced Discovery apples
20g Lemon verbena, chopped
1g Agar agar
For marinating the apples
10g Lemon verbena, roughly chopped
100ml Extra virgin olive oil (40ml if using sous-vide technique)
2 Cox’s Orange Pippin apples
For cooking the salmon
400ml Extra virgin olive oil (200ml if using sous-vide technique)
1 Lemon verbena sprig
For the garnish
A few drops Verbena oil from the marinated apples (above)
Optional Micro sorrel or other tiny salad leaves
1 tbsp Crème fraîche (optional)
1 tsp Osetra caviar (optional)

Cooking Method

Planning ahead

You can cure the salmon, marinate the apples and make the apple purée a day in advance.

To cure the salmon

Place the salmon fillet in a shallow dish. Mix together the ingredients for curing and distribute evenly over the fish. Cover and leave to marinate in the fridge for 1 hour (*1). Wash off the marinade and pat the salmon dry. Cut into 4 portions, place on a plate, cover and refrigerate.

To make the apple purée

Peel, core and dice the apples. Put into a medium saucepan with the water and lemon juice, cover with a tight-fitting lid and cook over a high heat for 8 minutes. Transfer to a bowl and cool down quickly over ice. Purée in a blender until smooth, then transfer to a bowl and set aside.

To make the apple and lemon verbena jelly

In a medium saucepan, bring the apple juice to just under a simmer (about 80°C). Take off the heat, add the lemon verbena and set aside to infuse for 8 minutes. Now whisk in the agar agar (*2) and bring gently to the boil, whisking all the time until the liquid is clear. Pass through a fine muslin-lined sieve into ice-cube trays or other small containers and allow to set at room temperature.

To marinate the apples in verbena oil

In a small saucepan over a medium heat, bring the chopped verbena and olive oil to about 60°C; remove from the heat and set aside to infuse. Once cooled, blitz in a blender for 3–5 seconds, then pass through a fine sieve into a bowl and reserve. Halve the apples, cut into 5mm slices and lay in a shallow tray. Pour the lemon verbena oil over the apple slices and leave to marinate for 2–3 hours. Alternatively, place the apple slices in a medium sous-vide pouch, add the verbena oil and vacuum pack (*3). Marinate as above.

To cook the salmon

Line a small, shallow sauté pan with a piece of greaseproof paper, pour in the olive oil and heat to 42°C. Add the salmon portions (*4) with the lemon verbena and ‘confit’ for 25 minutes, maintaining the temperature. Lift out the salmon, drain and place on kitchen paper to remove excess oil. Alternatively, if using a sous-vide, preheat the water bath to 42°C (*5). Slide your salmon portions into a medium sous-vide pouch, adding the olive oil and sprig of verbena. Vacuum pack and cook in the water bath for 25 minutes. Remove the salmon fillets from the bag and drain as above.

To serve

Place a portion of warm salmon (*6) in the middle of each plate. Surround with tiny spoonfuls of the apple purée, nuggets of jelly, marinated apple slices, drops of verbena oil and micro leaves. Spoon the crème fraîche on top of the salmon and finish with the caviar, if using.


120 154 KS Paperback

Recipe from Kitchen Secrets by Raymond Blanc, published by Bloomsbury. 

Recipe © Raymond Blanc 2011.

Photograph © Jean Cazals 2015.